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VEGETABLE SOUP, SUMMER (another way)

Take a pint of green peas which have grown too old to be boiled in the ordinary way. Put them into a stewpan with a handful of the shells, a large onion sliced, a sprig of mint, and a quart of stock or water. Let them boil till tender, and rub them through a sieve. Dissolve an ounce of butter in another stewpan; throw into this two sliced onions, a large cucumber cut into dice, two lettuces cut small, and half a pint of freshly-shelled young peas. Pour upon the vegetables as much stock as will cover them, and let them boil till tender. Stir in the puree, season the soup with pepper and salt, boil all together, and serve. If necessary, a table-spoonful of spinach or parsley-juice may be added to improve the colour of the soup.