Hen Soup with Peas (Sopa de Gallina con Alberjas)

Ingredients

• hen
• salt
• celery
• 1 clove garlic
• parsley
• lettuce leaves
• raw green peas (alberjas)
• 2 onzas butter
• 2 cucharadas flour
• bread, in small pieces
• manteca (lard)

Instructions

1. Cook the hen with very little salt, celery, and a garlic clove until tender.
2. Grind together parsley, lettuce leaves, and raw green peas.
3. In a saucepan, melt two ounces of butter with two spoonfuls of flour over the fire, stirring, then add the greens and let them rest ten minutes near the coals.
4. Pour the hen's broth over the mixture and let it boil; it should remain a little thick.
5. Strain it into the tureen over small pieces of bread fried in lard and the pieces of hen.