1 pound of snowpeas (or very young fresh peas in pods)
1 small Boston lettuce
2 small white onions
1 handful of fresh spinach ( about a cup)
1 T flour
2 T butter
2 cups boiling water
2 cups thin cream
salt, pepper, sugar
1 sprig fresh mint ( 1/2 tsp dried mint)
Coarsely chop all the vegetables and fresh mint—use peas without shelling.
Melt butter, add vegetables and stir occasionally for about 5 minutes over low heat.
Sprinkle flour over vegetables and stir gently until all is absorbed and smooth.
Add boiling water very gradually, stirring constantly to prevent flour lumps.
Add the milk, stir smooth, and season to taste with salt, pepper, and a generous pinch of sugar.
Simmer 20 minutes, strain into soup cups, and top with a dusting of paprika.
AVOCADO SOUP
1/2 dried chilli pepper
3 large avocados
2 cups chicken consomme
1 cup heavy cream
1/2 teaspoon pepper
1 teaspoon salt
Mix the crumbled chili pepper with the meat of 2 avocados, and crush to a pulp with a potato masher.
Force this mixture through a sieve into the top of a double boiler, and add the chicken broth (either a can of consomme or dissolved packets of MBT).
Heat over direct heat until the soup boils, then place over hot water; add the cream, mix thoroughly, cover and again heat to boiling point.
Skin and seed the third avocado and cut into small chunks.
At the last moment before serving, add these chunks to the soup, plus salt and pepper
