Boil the peas till quite tender, with the parsley and onions; then rub them through a sieve, and pour the stock to them. Do not let it boil after the peas are added, or you will spoil the colour. Serve very hot.
Time: Half an hour.
Seasonable from June to the end of August.
Sufficient for 8 persons.
Note: Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.