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Cream, St. Germain

Plunge one pound fine split green peas in boiling water and let boil for two minutes; drain and replace them in a saucepan with three quarts cold water, one tablespoon salt, half teaspoon white pepper and a teaspoon sugar. Cover the pan and let boil.

Chop very finely one carrot, one medium onion, one leek, three branches parsley, one ounce lean, raw ham, one branch celery, four branches chives, four branches chervil, and half clove crushed garlic. Place all these articles in a frying pan with one ounce butter and let get a light brown colour, gently mixing meantime; then add all to the soup, also adding two slices French bread one-half inch thick. Mix the whole well with the wooden spoon. Cover the pan again and then let very slowly simmer for one hour and a half. Strain the soup through a sieve into another saucepan, briskly pressing the vegetables through the sieve. Skim off the scum. Shift the pan over a brisk fire and let come to a boil. Add one gill good cream mixed with two egg yolks and one-half ounce butter in small bits. Mix well with the wooden spoon, but do not allow to boil. Pour into a hot soup tureen, plunge in three tablespoons cooked green peas and serve very hot.