2 quarts of stock or water [ if water is used, ham or beef bones, either cooked or uncooked will improve the soup]
1 pint of dried split peas
2 onions
2 carrots
1 small turnip
2 strips of celery
1 dessertspoonful of dried mint
salt and pepper
1 ounce of flour
Wash the peas and soak them for about 12 hours in water.
Put them into a stewpan with the bones [ if any ] and the stock and bring to the boil.
Slice the vegetables and add them to the stock when it boils and simmer for at least 3 hours.
Then rub through a wire sieve, return to the saucepan, add the flour mixed smoothly with a little water and boil.
When the puree is thoroughly incorporated with the soup, season to taste and serve.
The dried mint should be placed in the tureen and the soup poured on to it. Cooking time from 3 1 / 2 to 4 hours.
Sufficient for 6 persons
Note: When making pea soup in large quantities, rubbing the vegetables through the sieve is omitted. The turnips, carrots etc., are cut into small pieces and added about 1 hour before serving
