Twenty Mattresses and Twenty Eider-Down Beds

I once again attempted pea soup, using a different recipe than last time.  Final verdict: a bit bland.  I'm thinking it might have been better with the optional whipping cream, but I didn't know how much it made, and I didn't want to do anything that would prevent bottling of it.

(Ok, so this was just an entry for the sake of an entry.  Recipe below, so that it's not completely useless.)

Pea soup, from Vegetarian, published by Hermes House.  You will need:

• 2 tablespoons butter or margarine
• 2-3 shallots, finely chopped
• 3 cups frozen peas (thawed and washed)
• 2 cups water
• Salt and pepper, to taste
• Croutons

Melt the butter in a large saucepan, and add the shallots.  Let cook over moderate heat for three minutes or so.  Add the water, peas, salt, and pepper; cover and let cook for 10-15 minutes.  Place the mixture in a food processor or blender, and blend until smooth.  Serve warm with croutons, and pepper and salt.  Makes about 4 servings.

Optionally, after blending, place the mixture back in the saucepan, add 3 to 4 tablespoons of whipping cream, and heat thoroughly without boiling.

Makes about 4 servings.