Asparagus Soup (II)

Ingredients

• 1-1/2 pint split peas
• a teacupful of gravy
• 4 young onions
• 1 lettuce cut small
• 1/2 a head of celery
• 1/2 a pint of asparagus cut small
• 1/2 a pint of cream
• 3 quart water
• colour the soup with spinach juice

Instructions

1. Boil the peas, and rub them through a sieve;
2. add the gravy, and then stew by themselves the celery, onions, lettuce, and asparagus, with the water.
3. After this, stew altogether, and add the colouring and cream, and serve.