Recipe For Cooking Tomato And Green Pea Soup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 245 of 825.
(B. Cooking School)
1 cup of green peas. 2 tablespoonfuls of butter. 1 cup of tomatoes. Salt and pepper. 1 quart of seasoned stock. 1/2 cup of cooked peas. 2 tablespoonfuls of cornstarch. Crisped crackers.
Cook the peas and tomatoes until tender in water to cover; press through a sieve and add to the stock; when boiling dilute the cornstarch with cold liquid to pour and stir into the hot soup; let simmer ten minutes; add the butter in bits, stirring well; add the salt, pepper, and cooked peas. Serve with crisped crackers.