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Potage, Mongole

Soak in plenty of fresh water half pint dried, split green peas for twelve hours. Drain on a sieve and place in a small saucepan with half sliced carrot, half sliced white onion, one sliced leek, one branch sliced celery, two branches parsley, one bay leaf and one ounce lean ham cut into small pieces, or a ham bone. Moisten with one and a half quarts cold water. Season with a teaspoon salt, half teaspoon white pepper and a teaspoon sugar. Let come to a boil on the range, remove scum, cover the pan and let simmer for one hour. Meanwhile mince half carrot, half onion, one leek and one branch celery. Place them in a saucepan with a teaspoon butter, and brown to a light colour for eight minutes, occasionally stirring. Add one tablespoon flour, lightly mix; pour in a pint fresh or canned tomatoes, crushed, with a pint broth, and let simmer very slowly for one hour.

Cut into fine julienne strips one small carrot, one small turnip, one leek and one branch celery and place these vegetables in a very small saucepan with three gills water. Season with a saltspoon salt and two saltspoons sugar and slowly cook for thirty minutes.

After an hour of simmering strain through a sieve both pea and tomato soups into another saucepan, adding the vegetables of the third pan. Add two tablespoons cooked green peas and boil the whole together for ten minutes. Carefully skim off the scum, pour into a soup tureen and serve.