Summer Soup

1 cucumber

2 cabbage lettuces

1 onion

Small handful of spinach

A piece of mint

1 pint shelled peas

2 oz. butter

Directions

Wash and cut up the lettuces, also cut up the cucumber and onion, put them into a stewpan, together with ½ pint of peas, the mint and butter.

Cover with about 1 quart of cold water, bring to the boil and simmer gently for 3 hours.

Then strain off the liquid and pass the vegetables through a sieve.

Add them to the liquid again and set on the fire.

Season and add ½ pint green peas previously boiled.