Boil 1 lb, or 2 glasses, peas with 2 onions and 2 spoons good fast day oil. (If desired, the onion may be fried beforehand in the oil.) Do not add salt so the peas will cook faster. When the peas are tender, thicken them with ½ spoon flour, that is, mix the flour with 3–4 spoons cold water and pour into the peas. Bring to a boil and add enough boiled water to make 9–12 glasses. Strain, rub through a fine sieve or colander, and pour into a soup tureen. Serve with croutons.
A smoked fish, cut into pieces and boned, may be brought to a boil with the peas. Serve in the soup.
Or, add mushroom bouillon to the pea soup and sprinkle with boiled and finely chopped, dried mushrooms, ⅛ lb or more, which may be fried beforehand with an onion.