Chantilly Soup
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Ingredients
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1 quart of young green peas, a small bunch of parsley, 2 young onions, 2 quarts of medium stock No. 105.

Method
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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.

Source: Mrs Beeton's Book of Household Management (1861)
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