One of the few vegetables you could easily cream before blenders.
A similar version appeared in Fannie Merritt Farmer’s Food and Cookery for the Sick and Convalescent in 1904:
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Cream of Pea Soup.
Drain peas from their liquor, rinse thoroughly, add sugar and cold water, and simmer ten minutes. Rub through a sieve, and thicken with butter and flour cooked together; add milk and seasonings. Strain into a hot cup and serve with croutons. |
Here’s a somewhat-more-complicated-than-necessary version from the October 20, 1955 edition of the Waukesha (Wisconsin) Daily Freeman:
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Cream of Pea Soup
Sieve peas. Pour liquefied instant nonfat dry milk into top of double boiler. Sprinkle flour, salt and pepper over surface. Beat with rotary beater until just blended. Stir in peas and Worcestershire sauce. Cook over hot water, stirring constantly, until thickened. Cook until thoroughly heated. (Makes 8 to 10 servings.) |
We learned a lot about the peas in the post for buttered peas from Lutz, Florida.
From the box of C.N. sold in De Soto, Kansas. More about C.N. here.
Cream of Pea Soup
1 pt. can peas
1 pt. water
1 tsp. sugar
1 qt. thin white sauce
- Boil the peas and sugar.
- Rub them through a coarse strainer.
- To the pulp, add the water the peas were cooked in.
- Combine a thin white sauce with the peas.
8 servings
Cathern Nichepor