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Cream of Green Peas, St. Cloud

Open a quart can green peas, drain off water, place and pound in mortar to a paste. Finely slice two ounces raw lean bacon, an ounce raw lean ham, a white onion, two leeks, a bean garlic, branch parsley, place in saucepan with a half ounce butter and briskly fry for ten minutes, frequently stirring meanwhile. Add the peas with a half gill white wine, quart water and quart and a half broth, season with a teaspoon each salt and sugar and half teaspoon pepper. Add quarter-pound piece stale French bread, mix well, let gently simmer for an hour, press puree through sieve into a vessel, then through Chinese strainer into another saucepan. Add a gill cream and half ounce butter, mix well while heating for five minutes, place bread croutons in a soup tureen, pour sauce over and serve.