Instructions: Put celery, potatoes, onion and salt into a soup pot. Cover with water and cook until vegetables are tender. Put mixture into a blender and puree until liquefied.

Return puree to the pot. Add half-and-half, milk, bouillon cubes, salt, pepper and parsley flakes. Add peas and heat.

This recipe yields 4 to 6 servings.

Comments: This old family recipe is delicious. Larger peas can be used, but I like the taste of the tiny ones. For a thin soup, add more milk.

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