Posted on
10 October 2012
by
ewfood
Cream of Pea Soup
Ingredients
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
Preparation
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Cover the peas with the cold water and cook until soft.
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Rub through a sieve, reheat pulp and thicken with butter and flour cooked together.
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Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly.
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Add hot cream and seasoning.
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Serve with crackers or crusty bread
Cooks Note
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