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Green Pea Soup.
Boil 1 pt. of green peas in salted water with a slice of onion, a sprig of parsley and a few leaves of mint. When done draw off the water and pass the peas through a sieve. Dilute this puree to a proper consistency with some good stock. Just before serving make it very hot, put in a. piece of fresh butter, and if you have it half a cup of cream. If the color is not a sufficiently bright green add a few drops of spinach greening. Serve with small pieces of fried broad.
Remarks. —If a broth, or soup, is used, as made for the carrot soup, above, in place of the salted water, as here directed, the soup will be that much richer and better. It is "stock" itself.
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