It is always best to soak the Peas over night, after washing them in cold water and rejecting all that float. In the morning drain off the water and cover the Peas with one quart of boiling water, setting them back on the stove and letting them cook slowly until tender. Cut up the onion and parsley and celery into fine pieces and add to the boiling Peas. When perfectly tender remove from the stove and press through a sieve or colander and add the salt and pepper. Then return the Soup to the fire and let it boil up once; just before serving, add the rich cream or milk, stirring well. The Soup should be served with Croutons or oyster crackers. When not intended for fast days, the addition of a ham bone adds greatly to the flavor.