GREEN PEA SOUP

Gently simmer two quarts of shelled peas in sufficient water to cook, leaving almost no juice when tender.

Rub through a colander, moistening if necessary with a little cold milk.

Add to the sifted peas an equal quantity of rich milk and a small onion cut in halves.

Boil all together five or ten minutes until the soup is delicately flavored, then remove the onion with a skimmer; add salt if desired, and serve.

If preferred, a half-cup of thin cream may be added just before serving.

Celery may be used in place of the onion, or both may be omitted.

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