No. 18 Dried Green Pea Soup
1½ pints soaked green peas.
1 large onion.
1 large carrot.
1 large turnip.
2 quarts water.
1 ounce butter.
1 teaspoon salt.
1 dozen peppercorns.
Dissolve the butter in a large saucepan, place in the peas (which must have been carefully picked over), the vegetables sliced, and the peppercorns. Boil gently three hours, add salt, and rub through a wire sieve with a wooden spoon. Serve with sippets of toast.