• 1½ lb. green peas in the pod
• 1 onion
• ½ oz. butter
• 1 pt. white stock
• a few leaves of spinach
• a sprig of mint
• a few parsley stalks
• cornflour
• salt and pepper
• sugar to taste
• green colouring, if needed
• ⅛ pt. cream or ⅛ pt. milk

Shell the peas, wash half the shells, slice the onion. Melt the butter in a deep pan and cook the washed pods and onion very gently for 10 min. Add the stock and bring to boiling-point, add the spinach leaves, the peas and the herbs. Simmer only long enough to cook the peas, from 10–20 min. Sieve, add milk if used, and measure the soup. For every 1 pt. of soup blend ½ oz. cornflour with a little cold milk, stock or water and stir into the soup. Cook until the soup is thickened, season carefully, add sugar to taste and colouring, if required. If cream is used stir in at boiling-point off the heat. A few small cooked peas and a few blobs of cream may be added to the cooked soup.