Recipes > Soup > Pea Soup > Cream-of-Pea Soup

Cream-of-Pea Soup

Either dried peas or canned green peas may be used to make cream-of-pea soup. If dried peas are used, they must first be cooked soft enough to pass through a sieve. The flavor is quite different from that of green peas. With the use of green peas, a fair amount of both protein and carbohydrate is added to the soup, but more protein is provided when dried peas are used.

Sufficient to serve four.


  • 1 pint milk
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1/2 cup pea purée
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


Make white sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of purée. Then add the pea purée, the salt, and the pepper to the white sauce. Heat thoroughly and serve.


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Woman's Institute Library of Cookery, Volume 3.

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