Pea Soup

• 4 pints stock
• 1lb dried peas
• 1 small onion

The stock may be made from meat or vegetables. Soak the peas for twelve hours in cold water, and then drain them. Put them into a saucepan with the cold stock and bring to the boil. Add the onion and simmer until the peas are soft. Put through a sieve, and mix the purée and stock with the potato flour. Season with salt and pepper and chopped marjoram. Add pieces of the bacon and sliced sausages