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Vegetable Soup

Take a quart of old green peas, and boil them in a gallon of soft water with a small bundle of mint, sweet herbs, mace, cloves, and white pepper. Boil the peas till quite soft, then strain and pulp them through a coarse sieve. Put the soup into a stewpan with four heads of celery, the pulped peas, a small handful of spinach, one lettuce, two leeks cut small, a quart of young peas, and a little salt. Stew the whole gently until only two quarts of the liquid remain, and the celery has become quite tender. Add a good lump of butter rolled in flour about a quarter of an hour before the stewpan is removed from the fire.