Green Pea Soup
Into about one quart of stock throw one quart of green peas, and one celery stalk, one onion and one turnip cut into pieces, and some mint. Stew until the mass is tender and strain through a sieve or coarse cheesecloth. Thin with stock if necessary and season with salt, pepper and a little sugar. Have at hand a pint of young green peas that have been parboiled in water in which there was a little mint and add them to the soup. Stew or simmer the whole until the peas are cooked, then serve.