Purée of Green Peas — II
1 pint of peas
2 small onions
1 cabbage lettuce
1 bouquet herbs
1 quart stock
1 table-spoon white roux
1 gill cream
Stew the peas, onion (sliced), lettuce and a bouquet of herbs in the butter very gently for ten minutes. Add to them the hot stock. Bring to the boil. Simmer for half-an-hour. Pass through a tammy. Re-heat gently. Season. Stir in the roux (p. 12) and a gill of cream. Serve with croûtons, or add to the soup some young cooked peas.