CANNED GREEN PEA SOUP by www.country-cooking.com
Rub a can of green peas through a colander to remove the skins. Add a pint of milk and heat to boiling. If too thin, thicken with a little flour rubbed smooth in a very little cold milk. Season with salt and a half cup of cream. A small teaspoonful of white sugar may be added if desired. Green peas, instead of canned, may be used when procurable. When they have become a little too hard to serve alone, they can be used for soup, if thoroughly cooked.
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