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Puree, Conti

Soak a pint of dried lentils in cold water with quarter of a pint of dried green peas for one hour, drain, place them in a saucepan with a sliced carrot, a sliced onion. Tie in a bunch two leeks, two branches parsley, one branch chervil, one bean garlic and one bay leaf and add to the pan, with half pound lean salt pork cut in small pieces and a pint fresh crushed tomatoes. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper, lightly mix and let slowly boil for two hours. Remove from the fire, skim the fat from the surface of the soup, then press it through a sieve into a basin, then through Chinese strainer into soup tureen, and serve with a plate of croutons