Green Pea Soup No 5 Recipe

Make a good stock for your soup of beef, mutton, and veal; season to

your palate; let it stand till cold, then take off all the fat. Take

some old peas, boil them in water, with a sprig of mint and a large

lettuce, strain them through a sieve; mix them with your soup till of

proper thickness. Then add three quarters of a pint of cream; simmer it

up together, and have ready half a pint of young peas, or asparagus,

ready boiled to throw in. If the soup is not of a fine green, pound some

spinach, and put in a little of the juice, but not too much.

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