Pea Soup

Ingredients

• 1 can peas
• 2 cups cold water (480ml)
• 1½ teaspoons salt
• a bit of bay leaf
• 3 tablespoons butter (42g)
• 3 tablespoons flour
• 3 cups scalded milk (720ml)
• 1 tablespoon chopped onion
• cayenne and celery salt

Method

1. Cook peas, bay leaf, onion, and cold water twenty minutes.
2. Press through a sieve.
3. Make a white sauce of butter, flour, and milk.
4. Combine mixtures, add seasonings, and serve.
5. Note.—Cold cooked peas may be used instead of canned peas.

Title

Lowney’s Cook Book

Author

Maria Willet Howard