AMBASSADOR SOUP

A pint and a half of either fresh peas, or of dried peas that have been soaked for six hours in cold water; a
leek, and three onions chopped finely. Simmer till the peas are tender, then pass all through the sieve. Well
wash some sorrel and chop it, and add as much as will be to your taste. In another pan cook five
tablespoonfuls of rice, and add that to your soup. Simmer up again, stirring it all very well. This soup should
be of a green color.