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Chantilly Soup.

TO MAKE TWO QUARTS.

Ingredients.

1 1/2 pint of Green Peas. Parsley. 2 Onions.

1 Cucumber. Mint. 2 quarts of Stock.

Method.

1. Put into a three-quart stewpan one pint and a half of green peas, a small bunch of parsley, and a small bunch of mint with two finely-shredded onions (two and a half inches in diameter), and a small cucumber, peeled and cut into thin slices. 2. Add sufficient water to cover the vegetables. 3. Boil with a teaspoonful of pounded loaf-sugar till they are soft enough to pass through a tammy sieve. 4. Strain over a colander. 5. Make a purée of the vegetables. 6. Stir the purée into three or four pints of stock, but do not boil after adding it or you spoil the colour of the soup.

PRECAUTIONS. -A proper mixture of the vegetables so as to agreeably blend the flavours.

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