This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
If you are of an economical turn of mind, a very delicious spring or early summer soup can be made from the pods of young peas, which the wasteful housewife usually discards and allots to the dustbin.
The pods from about 2 lb. of peas, milk, salt, pepper, a little sugar, butter.
Put the pods in a large saucepan of boiling water and cook till sufficiently tender to be easily rubbed through a hair sieve. It is impossible to say how long they should cook, as it depends on how young or old they are. It will, in any case, take 3 or 4 hours before they are very tender. When, however, they have reached this stage, rub them through a hair sieve into a basin— having, of course, drained them well from the water in which they were boiled—then put this puree into a saucepan, thin down with a little boiling milk, season with salt, pepper and a little sugar, stir well and bring to the boil. Simmer gently for about half an hour and just before serving add a few cooked peas and the little pat of butter, as in the last recipe. Serve also with croutons of fried bread.