Ingredients:	3 pints of green peas 1/4 lb. of butter 2 or three thin slices of ham 6 onions sliced 4 shredded lettuces the crumb of 2 French rolls 2 handfuls of spinach 1 lump of sugar 2 quarts of common stock.
Method:	Put the butter, ham, 1 quart of the peas, onions, and lettuces, to a pint of stock, and simmer for an hour; then add the remainder of the stock, with the crumb of the French rolls, and boil for another hour. Now boil the spinach, and squeeze it very dry. Rub the soup through a sieve, and the spinach with it, to colour it. Have ready a pint of _young_ peas boiled; add them to the soup, put in the sugar, give one boil, and serve. If necessary, add salt.
Time:	2-1/2 hours.
Notes:	It will be well to add, if the peas are not quite young, a little sugar. Where economy is essential, water may be used instead of stock for this soup, boiling in it likewise the pea-shells; but use a double quantity of vegetables. 143.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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