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Spring Soup, Thick

Soak half a pint of green split peas, then boil them till tender in as much stock, made from bones, as will cover them, and with them two young carrots and two turnips, five or six spring onions, a small bunch of parsley, a sprig of thyme, a small leek, and a few outer sticks of celery, if these can be had. When the peas and vegetables are quite tender, rub them through a sieve. Add additional stock to make the puree as thick as custard; and if it is not a good colour, add spinach-juice to make it green (see SPINACH, GREEN, ETC.). Cut a small bunch of asparagus-tops into the shape of peas. Boil these separately in a little water with the heart of a finely-shredded young cabbage, and three or four leaves of mint. Be careful to keep these vegetables a good colour. A few minutes before the soup is to be served throw them into it. If they can be procured, freshly-picked peas can be used instead of the dried split peas. Time to boil the soup, one and a half to two hours. Sufficient for five or six persons.