Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of parsley; add a quart of cold water, and with the hands rub all well together; then pour off the water, cover the stewpan close, and stand it over a sharp fire, stirring the contents round occasionally; when very tender, add two tablespoonfuls of flour, which mix in well, mashing the peas with your spoon against the sides of the stewpan, add two quarts of stock, or broth from the Pot-au feu, a tablespoon of sugar, and a little pepper and salt, if required; boil all well together five minutes, when rub it through a hair sieve; then put it into another stewpan with a pint of boiling milk; boil five minutes, skim well, and pour it into your tureen. It must not be too thick; serve with croutons of bread as for Palestine Soup.

Green Pea Soup

For six persons take one pint of freshly-shelled peas and three pints of water, boil in usual way and when cooked retain the liquor. Take a small onion, chopped fine, and put into stewpan with two ounces of butter. When butter is dissolved add one large tablespoonful of flour and pour the peas and liquor into same. Add three large tablespoonfuls of Mirepoix, allow to simmer for half an hour. Then pass through very fine strainer or hair-sieve, place back into stewpan, add half a leaf of fresh mint, one tablespoonful of sugar, small piece of fresh butter, bring to boil quickly, stirring briskly the while, otherwise the mixture will burn. This produces a nice smooth full-flavored soup, commonly called St. Germain.