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Potage, Lomballe

Plunge one pint split green peas into boiling water for five minutes; drain well, then place the peas in a saucepan with three quarts boiling water and half gill white wine. Set the pan on the fire; season with two teaspoons salt, half teaspoon white pepper, adding half medium sliced carrot, half medium sliced onion, two sliced leeks, two chopped branches parsley, one medium peeled, raw minced potato, one clove crushed garlic, two ounces lean, raw ham and a sprig bay leaf. Cover the pan and let slowly boil for one hour and ten minutes. Strain through a fine sieve into another saucepan. Place on the fire, and as soon as it comes to a boil add one gill Brazilian tapioca. Mix well with a wooden spoon and let boil for twenty-five minutes; then add one gill cold milk; let boil again for two minutes, lightly mixing meanwhile. Pour it into a hot soup tureen and serve.