Soup Of Green Peas No 1 Recipe

Take from a pint of green peas two heaping tablespoonfuls and set aside.

Put the rest in a saucepan with half a white onion, in boiling water.

Cover tightly, letting them cook until quite tender, then mash through a

puree sieve with the water in which they were boiled and using a little

more to take out all that is good of the peas through the sieve. Put

back on the stove, rub a good heaping tablespoonful of butter with a

small tablespoonful of flour and add to the puree of peas. Have a

heaping tablespoonful of turnips and two of carrots cut into dice and

cooked in as little water as possible, and the two tablespoonfuls of

peas cooked until tender, add to the soup with half a teaspoonful of

sugar and pepper and salt to taste. Let all this cook together while

enough milk to make the soup the proper consistency is coming to a boil.

Mix together, add a teaspoonful of finely minced parsley, pour into the

tureen and serve.

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