Pea Soup

1 lb. of split peas

1 lb. of potatoes, peeled, washed and cut into pieces,

1 Spanish onion

1 carrot

1 turnip

½ head of celery or a whole small one

1 oz. of butter

Pepper and salt to taste

Directions

Pick and wash the peas and set them to boil in 2 quarts of water.

Add the potatoes and the other previously prepared vegetables cut into small pieces, the butter and seasoning.

When all the ingredients are soft, rub them through a sieve and return them to the saucepan.

If the soup is too thick, add more water.

Boil it up and serve with fresh chopped mint or fried dice of Allinson wholemeal bread.