Drain the water from the peas and cover with 6 cups of fresh water.
Add onion and carrot and bring to boil on very high flame.
When the water begins to boil, lower the heat and allow it to simmer on very low flame until the peas are well cooked.
Add salt and rub through a sieve.
Heat butter and fry the flour lightly in it.
Add a little milk and keep on stirring on low heat until the sauce thickens. Pour in the puree.
Stir well and allow it to simmer on low heat till the soup is well heated.
Sprinkle pepper before serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.