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Potage, Vert-Pre

Boil a pint dried, split green peas in a quart water for five minutes, then drain on a sieve. Place in saucepan with a pint well washed and drained fresh sorrel, a sliced each carrot and onion, two branches celery, two leeks, two branches parsley, two sliced, peeled, raw potatoes, a pound raw ham bones, three quarts and a half water, two teaspoons salt, a teaspoon sugar and half teaspoon pepper. Mix well, and let slowly boil for an hour and forty-five minutes, being careful to mix once in a while. Remove, press soup through a sieve into a basin, then through Chinese strainer into a saucepan, add three tablespoons cooked green peas, leaves of two branches chervil, and by little bits half an ounce butter. Mix well and boil for five minutes, pour soup into a tureen and serve.