• 1½ lb. green peas in the pod
• 1 onion
• ½ oz. butt

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 <