Green Peas Soup

Take a peck of green peas, shell and boil them in spring water till soft, and then work them through a hair sieve. Take the water the peas were boiled in, and put into it three slices of ham, a knuckle of veal, a few beet-leaves shred small, a turnip, two carrots, and add a little more water to the meat: set it over the fire, and let it boil an hour and a half; then strain the gravy into a bowl, and mix it with the pulp : then add a little juice of spinach, which must be beat and squeezed through a tamis cloth, and put in as much as will make it look of a pretty colour: give it a gentle boil, to take off the taste of the spinach, and slice in the whitest part of a head of celery: add a lump of sugar, a slice of bread, cut it into little square pieces, and a little bacon cut in the same manner, and all fried of a light brown in fresh butter. Cut a large cabbage-lettuce in slices, fry it after the other, and put it into the tureen, with the fried bread and bacon. Have ready boiled, as for eating, a pint of young peas, put them into the soup, and pour all into the tureen. If approved of, a little chopped mint may be added.

Green Peas Soup Without Meat

As the peas are shelled, separate the young from the old; boil the old ones soft enough to pulp through a sieve, and mix together the liquor, the pulp, and the young peas whole. Add some whole pepper, two or three blades of mace, and some cloves: when the young peas are nearly done, take some spinach, a little mint, a little green onion not shred too small, and a little faggot of thyme and sweet marjoram ; put these into a saucepan with near a pound of butter, and as they boil shake in some flour to boil with it, to the quantity of a dredging box full: put a roll of French bread into the liquor to boil; mix the liquor and herbs together, and season with salt to the taste.

White Peas Soup. Put four or five pounds of lean beef into six quarts of water, with a little salt, and as soon as it boils take off the scum. Put in three quarts of old green peas, two heads of celery, a little thyme, three onions, and two carrots. Boil them till the' meat is quite tender,, then strain it through a hair sieve, and rub the pulp of the peas through the sieve. Split the blanched part of three cos-lettuces into four quarters, and cut them about an inch long, with a little mint cut small. Then put half a pound of butter in a stewpan large enough to hold your soup, and put the lettuce and mint into the butter, with a leek sliced very thin, and a pint of green peas; stew them a quarter of an hour, and shake them frequently: then add a little of the soup, and stew them a quarter of an hour longer : put in the soup, as much thick cream as will make it white, and keep stirring it till it boils. Fry a French roll a little crisp in butter, put it at the bottom of the tureen, and pour the soup over it.

Common Peas Soup

Put four quarts of soft water to one quart of split peas, with a little bacon, or roast-beef bones ; wash a head of celery, cut it, and put it in, with a turnip. Boil till reduced to two quarts, and then work it through a hair sieve with a wooden spoon. Mix a little flour and water, and boil it well in the soup. Slice in another head of celery, and season it to your taste with salt and cayenne. Cut a slice of bread into small dice, and fry them of a light brown. Put them into your tureen, and pour the soup over them.