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Potato Soup (Through the pur e sieve Return)

through the purée sieve. Return the soup to the kettle and add one quart of milk and the cup of peas. Rub two ounces of butter and four tablespoonfuls of flour until smooth, stir into the soup, and stir continually until the soup is thick and smooth. It should be the consistency of thick cream. Season with salt and pepper and serve.