1-1/2 pint of split peas a teacupful of gravy 4
young onions 1 lettuce cut small 1/2 a head of celery 1/2 a pint of
asparagus cut small 1/2 a pint of cream 3 quarts of water: colour the
soup with spinach juice.
Method:
Boil the peas, and rub them through a sieve; add the gravy, and
then stew by themselves the celery, onions, lettuce, and asparagus, with
the water. After this, stew altogether, and add the colouring and cream,
and serve.
