As Thick as Pea Soup

Carnation Cook Book, 1937.

Cream of Split Pea Soup

1 cup dried split peas
2 quarts cold water
Small piece of fat salt pork
1/2 small onion
4 tbsps fat
3 tbspd flour
1 1/2 tsps salt
1/8 tsp pepper
1 cup Carnation Milk diluted with 1 cup water

Pick over peas, cover with cold water and soak overnight. Add the cold water, pork and onion. Simmer 4 hours, or until soft. Press through sieve or potato ricer. Meanwhile, melt the fat and add flour, stir to smooth paste. Add pea pulp, salt, pepper and milk. If too thick, add more milk. Garnish with croutons and toasted almond slices.


Julia Child with a potato ricer.

Now you can use a blender or food processor instead of a sieve or ricer.