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Divide the hot peas into earthenware handled cups, pour over the soup, and serve very hot.

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 4 roots salsify

 2 pints (4 cups) milk

 1 teaspoonful onion juice

 1 tablespoonful chopped parsley

 1 oz. (1 heaping tablespoonful) butter

 1 oz. (1 heaping tablespoonful) flour

 2 eggs

 Salt and pepper to taste

 A few chopped pistachio nuts

 Water

 ½ pint (1 cup) cream

Clean the salsify, throwing at once into cold water to prevent their turning dark. Put them into an earthenware dish with water to well cover and cook till very tender, then rub through a sieve.

Return to the casserole and add to the pulp two cupfuls of the milk, onion juice, chopped parsley, salt and pepper to season.

Have ready the remaining milk, thickened with the butter and the flour rubbed together, add to the salsify, and heat thoroughly.

Just before serving stir in the beaten yolks of the eggs mixed with the cream.

Pour into hot marmites. Have ready the stiffly beaten whites of the eggs, put a spoonful of the egg on the top of each marmite, and sprinkle over the chopped pistachio nuts.