Shell half a peck of young peas; throw them into water. Put all the shells to boil in two quarts of any kind of stock, with four sprigs of parsley, six young onions, twelve mint leaves, and a handful of spinach (for color).

Let them boil one hour; rub them through a coarse wire sieve. The shells are troublesome, but a great deal can be got through with patience; pour back soup and pulp into a saucepan, let it boil; throw in the peas and boil till tender; season, and stir in a dessert-spoonful of white thickening, if not thick enough already. A beautiful color can be given by bruising a handful of spinach and squeezing it through a piece of cheese-cloth into the soup.