No. 2323 — Pea Purée Soup

Cook one pound (two glasses) dried peas without salt so they soften readily, with two onions and two spoons good vegetable oil; the onions may first be fried in the oil.

Once the peas break down, thicken with half a spoon flour first diluted in three or four spoons cold water and bring to a boil.

Add boiled water to make nine glasses in all and press through a sieve or colander. Serve with croûtons No. 216.

Alternatively simmer boned pieces of smoked fish in the soup; or add mushroom stock and an eighth pound boiled chopped dried mushrooms, optionally sautéed with onion.