pepper, and the lemon juice.
Simmer slowly for about 20
minutes. Now add the spinach, the
peas, and the lettuce, stir a minute
or two, and add a quart of water.
Cook until all the vegetables are
soft – about 10 minutes – then
press the whole mixture through a
sieve. If the purée is too thick add a
little milk, and before serving stir
in the chopped parsley, mint, and
celery.
This soup turns out an
appetizing pale green. Enough for
six people.
SOUP OF HARICOT BEANS