Now, for a soup. Soak over night a pint of green dried peas. Drain,
and cook in plenty of fresh water till perfectly tender. Then press
through a sieve. Have cooked, at the same time, a peck of spinach, and
press through a sieve also. Then put the two purées together, season
with salt and pepper; heat well, adding half a pint of milk. Just
before taking up, pour in a pint of cream, and serve with tiny squares
of fried bread in the tureen. Ever heard of this before? It's a soup
that is rich and delicate, but not so hearty that it does more than
whet the appetite for what is to follow.