Put four quarts of freshly shelled green peas into a stewpan with a little salt, a small onion, a few sprigs of mint and parsley tied together, and water to cover. Boil the peas until tender, then strain, remove the onion, mint and parsley, and rub the peas through a fine hair sieve into a basin. Have ready boiling as much clear stock as will make the required quantity of soup, from which all the fat has been removed, put in the peas, with about one ounce of butter and one or two teaspoonfuls of spinach green to give it a brighter color, and boil up again, then turn it into a soup tureen and serve with sippets of toast.

How To Make Herb Soup With Parmesan Cheese

Wash in plenty of water a head of young celery, one handful each of sorrel, chervil and chives, a few sprigs of parsley, and a small quantity of tarragon; drain the herbs thoroughly and cut them into pieces. Put them in a saucepan with three pints of clear broth, and boil gently till tender. Cut some slices of French rolls into pieces about the size of a quarter of a dollar, dip them in hot butter, and roll in finely-grated Parmesan cheese, giving them a good coating. Spread a sheet of white paper over a baking tin, arrange the pieces of bread on top, and bake until lightly browned; then add them to the soup when in the tureen.