Recipe of about 1750 from Somerset. The flavours of the lettuces and cucumber with the peas and mint are distinctive and very good.
Put the old peas with the mint, thyme, celery and one lettuce, washed and shredded, into the boiling water with a dessertspoon of salt. Boil for 20 minutes. Pour off the soup into a large bowl and put the vegetables through a moulin into it.
In your original saucepan melt the remaining butter and stir in the flour. Stir the soup gradually on to this roux, which should just thicken and bind it. Add the uncooked green peas and simmer, stirring occasionally, for ten minutes or until they are tender.
Check seasoning and serve with mixed mint and parsley sprinkled on each bowl and crisp croûtons of fried bread.
©1975 The Estate of Elizabeth Ayrton