|Time: Half an hour.|
Seasonable from June to the end of August.
Sufficient for 8 persons.
- 1 quart of young green peas
a small bunch of parsley
2 young onions
2 quarts of medium stock
- Boil the peas till quite tender, with the parsley and onions
Rub them through a sieve, and pour the stock to them.
Do not let it boil after the peas are added, or you will spoil the colour
Serve very hot
Note: Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.
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