Cream of Pea Soup

Ingredients

• 2 cups Marrowfat peas (or one can)
• 1 1/2 tablespoons butter
• 2 teaspoons sugar
• 2 tablespoons flour
• 2 cups water
• 1/2 cup hot cream
• 1 1/2 cups scalded milk
• 1 teaspoon salt
• 1 slice onion
• 1/8 teaspoon pepper

Method

1. 1

   Cover peas with cold water and cook until soft.

2. 2

   Rub through sieve, reheat pulp, and thicken with butter and flour cooked together.

3. 3

   Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly.

4. 4

   Add hot cream and seasoning.

5. 5

   Serve with Crisp Saratoga Wafers.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 54. The excerpt below is the record exactly as published.

Cream of Pea Soup — Crisp Saratoga Wafers Braised Shoulder Veal Stuffed — Creole Sauce Potato Balls Spinach with Cream Lettuce, Radish and Onion Salad Apple Pie Cottage Cheese Cafe Noir CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 13^2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. J^ cup hot cream. 13^ cups scalded milk. 1 teaspoon salt. 1 slice onion

Cook this with the app: pantry check, scaling, and the assistant.