Ingredients: 3/4 c. split peas, 1 pt. white stock, 1 tsp. salt, 1/8 tsp. pepper, 2 Tb. butter and 2 Tb. flour.
Soak the peas overnight, and cook in sufficient water to cover well until they are soft. When thoroughly soft, drain the water from the peas and put them through a colander. Heat the stock and add to it the pea puree, salt, and pepper. Rub the butter and flour together, moisten with some of the warm liquid, and add to the soup. Cook for a few minutes and serve.
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