1. Soak the peas overnight. 2. Next day boil until peas until tender, 2 hours. 3. Mash and put through sieve. 4. Pour over it a good beef stock. 5. Add a pinch of marjoram and a little minced garlic, 2 grated raw potatoes; allow to boil (cooking potatoes; make sure it doesn't stick to bottom and burn). Add salt and pepper. 6. In meantime, blend a tablespoon of butter and a tablespoon of flour; cook until golden brown; add to soup and cook until thickened. 7. Pour into tureen in which you have placed croutons. (I think you could just top your soup bowl with croutons). ---------------------------------------------------------------------------
Nutrition
Ingredients
