Take three pints of green peas, mature, but not too
old, and let them sweat thoroughly in stock on the fire
with a bunch of green onions, parsley, a little mint, and a
quarter of a pound of ham. When done, pound and
moisten them with white stock to about the same consistence
as other thick soups. Set this to boil gently for
about twenty minutes at the corner of the stove, and skim
well. When about to serve, colour your soup with a little
 parsley-or spinach-green, as dry as yon can obtain it, by
squeezing between two napkins. Mix your green with
about two ounces of butter, well worked in a cloth, that
no moisture may remain in it : if any wet particles remain
either in the green or the butter, it will cause them to
curdle in the soup instead of producing a smooth opaque
green. Put your green and butter in a round-bottomed
basin ; stir them with a wooden spoon, while you gradually
moisten with soup, till the1 whole forms one and the same
body. Serve immediately with fried sippets. Green-pes.
soup should be velvet-smooth. Just before serving-;, you
may put into it a few whole peas which have been boiled
separately ; but when you do this you must leave out the
sippets.

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