BEAN SOUP, GREEN
Boil a quart of ordinary broad-beans in some stock or water with an onion, carrot and celery. Remove the skins when the beans are tender and rub the beans through a wire sieve. Color the soup with a little spinach extract--(vegetable coloring, sold in bottles)--add a little piece of butter, a little powdered sugar, pepper and salt. The amount of stock or water must depend upon whether it is wished to have the puree thick or thin. Some purees are made as thick as bread sauce, while some persons prefer them much thinner. This is purely a matter of taste.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
