1 can (800 g/1 lb 13 oz) sweet peas
3 tbsp butter
2 tbsp flour
4 cups milk
This soup can be cooked with frozen or canned peas. Keep 2-3 tbsp of peas for garnish.
Mash canned or cooked in advance frozen peas through a sieve (or blend until smooth) and mix with milk sauce.
To make the sauce saute 2 tbsp of flour in 2 tbsp of butter, then add hot milk and cook for 10-15 minutes. Strain the sauce through a sieve, thin with hot water to a desired consistency, and season with salt. Just before serving add remaining butter to the soup and garnish with whole peas. Serve croutons or toasts on a side.