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Cream of Pea Soup

1 cn (No 2) peas or 2 1/2 cups fresh cooked peas and their liquid
Cold water
1 sl Onion
1 1/2 ts Sugar
1 ts Salt
2 c Thin White Sauce

Drain liquid from peas, measure and add cold water to make 2 cups liquid. Place liquid and peas in a saucepan; add onion, sugar, and salt. Place over heat and SIMMER 5 minutes, then rub through a food mill or sieve. There should be 2 1/2 cups puree and liquid. Combine with hot white sauce, reheat and serve hot. Float 2 or 3 Croutons on each portion just before serving. 5 servings.

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