Recipe: Cream of Pea Soup

(Sufficient to Serve Four)

  •  1 pt. milk
  •  1 Tb. flour
  •  2 Tb. butter
  •  1/2 c. pea purée
  •  1 tsp. salt
  •  1/8 tsp. pepper

Make white Sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of purée. Then add the pea purée, the salt, and the pepper to the white Sauce. Heat thoroughly and serve.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)