Step 1: Soak the peas overnight.
Step 2: Next day boil until peas until tender, 2 hours. Mash and put through sieve. Pour over it a good beef stock. 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.
Step 3: In meantime, blend a tablespoon of butter and a tablespoon of flour; cook until golden brown; add to soup and cook until thickened.
Step 4: Pour into tureen in which you have placed croutons. (I think you could just top your soup bowl with croutons).
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.