Created by dienia b on July 26, 2014
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).