Serves: 5
Total Calories: 188
Drop peas into boiling water. Add sugar, salt, and mint. Cook slowly until peas are tender. Rub through a sieve. Add milk and bring to a boil. Mix flour and butter, and thicken soup with this. Add more salt, if necessary, and freshly ground black to taste.
This Martha Washington’s Porridge of Green Peas recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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