You've fog is as thick as this, now try the real thing! This traditional recipe from Ohio requires remarkably few ingredients and a classic taste of America. As with other recipes from Buckeye Cookery, you can adjust some of the ingredients to taste.
3 1/2 pints shelled peas
3 quarts water
1 head lettuce
salt and pepper
2 tablespoons butter
flour
Serve with toasted bread.
"Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to the water in which it was boiled, add a head of lettuce chopped, and half a pint young pease; boil half an hour, season with salt and pepper, and thicken with two table-spoons butter rubbed into a little flour. Serve with bits of toasted bread. The soup, when done, should be as thick as cream."
