Cream of Pea Soup [1]

2 cups Marrowfat peas (or one can)

2 teaspoons sugar

2 cups water

1-1/2 cups scalded milk

1 slice onion

1-1/2 tablespoons butter

2 tablespoons flour

1/2 cup hot cream

1 teaspoon salt

1/8 teaspoon pepper

1

Cover the peas with the cold water and cook until soft.
2

Rub through a sieve, reheat pulp and thicken with butter and flour cooked together.
3

Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly.
4

Add hot cream and seasoning.
5

Serve with crackers or crusty bread

Cooks Note