Cream Of Green Pea Soup

1 pint shelled green peas

1 quart milk

1 pint water

1 slice onion

2 tablespoonfuls butter

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Put the pods of the peas in the water and boil gently for fifteen minutes; strain, saving the water. To this add the peas and onion; cook fifteen minutes and press through a colander; add the milk to the pulp; put the whole in a double boiler; add the butter and flour, rubbed together. Stir and cook until the soup is creamy (about ten minutes). Add the salt and pepper and press through a fine sieve. Reheat and serve with croûtons.

Cream Of Canned Pea Soup

1 can peas

1 quart milk

1 slice onion

1 bay leaf

2 tablespoonfuls butter

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Put the milk in a double boiler. Press the peas through a sieve and add them to the milk. Add the onion and bay leaf, the salt and pepper; when hot, add the butter and flour, rubbed together. Simmer until smooth (for ten minutes), and strain into the soup-tureen.