Cream of Pea Soup |

Posted on

10 October 2012



Cream of Pea Soup

Cream of Pea Soup


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


  • Cover the peas with the cold water and cook until soft.
  • Rub through a sieve, reheat pulp and thicken with butter and flour cooked together.
  • Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly.
  • Add hot cream and seasoning.
  • Serve with crackers or crusty bread
Cooks Note

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