Green Pea Soup

Put four quarts of freshly shelled green peas into a stewpan with a little salt, a
small onion, a few sprigs of mint and parsley tied together, and water to cover. Boil
the peas until tender, then strain, remove the onion, mint and parsley, and rub the
peas through a fine hair sieve into a basin. Have ready boiling as much clear stock
as will make the required quantity of soup, from which all the fat has been removed,
put in the peas, with about one ounce of butter and one or two teaspoonfuls of
spinach green to give it a brighter color, and boil up again, then turn it into a soup
tureen and serve with sippets of toast.