Summer Soup – Allinson Vegetarian Cookery Book
1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a
piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Season and
add 1/2 pint green peas previously boiled.