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Green Pea Soup, Early Spring

An excellent, nicely-flavoured green pea soup may be obtained before peas are to be had, by those who grow their own vegetables. Take about four feet of a row of young plants a foot high; cut them off close to the ground like small salad, and boil the leaves in two quarts of stock until they are quite soft. Press them through a strainer, flavour with salt and a little pepper, and colour with spinach-juice, if necessary. A quarter of an hour before the soup is taken from the fire thicken it with a small lump of butter, rolled in flour. Time, about one hour. Sufficient for five or six persons.