Green Pea Purée.
- Ingredients—2 pints of shelled peas.
- A large handful of pea-shells.
- 2 or 3 leaves of spinach.
- 2 or 3 sprigs of parsley.
- A few young onions.
- A sprig of mint.
- A small piece of soda.
- 1 lump of sugar.
- 3 pints of second stock.
- 2 tablespoonfuls of arrowroot.
- Pepper and salt to taste.
Method.—Wash the shells well, and put them, with the peas and other vegetables, into boiling water, to which is added the soda and the sugar.
When quite tender, drain off the water, and put the vegetables into the stock, which should be made boiling.
Let it boil up.
Then rub through a hair sieve.
Make the soup hot; thicken with arrow-root; and, in serving, add, if liked, a little cream, or glaze.