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Cream of Pea Soup

One pint of peas (shelled); three cups of milk; one tablespoon of butter; three tablespoons of flour; one cup of cream, salt and pepper to taste. Measure the peas after shelling, cover with cold water, and cook until tender. When the peas are tender, take out half of them, and pass the remainder through a sieve along with the water in which they were cooked. Scald the milk, rub the butter and flour together, and add the paste to the milk with the peas that have been passed through the sieve. Stir until the soup thickens and, just before taking it from the fire, add the rest of the peas and the cup of cream. Season with salt and pepper.