Snowpea Soup 1 pound of snowpeas (or very young fresh peas in pods) 1 small Boston lettuce 2 small white onions 1 handful of fresh spinach (about a cup) 1 T flour 2 T butter 2 cups boiling water 2 cups thin cream saly, pepper, sugar 1 sprig of fresh mint (1/2 tsp dried mint) Coarsely chop all the vegetables and fresh mint—use peas without shelling. Melt butter, add vegetables and stir occasionally for about 5 minutes over low heat. Sprinkle flour over vegetables and stir gently until all is absorbed and smooth. Add boiling water very gradually, stirring constantly to prevent flour lumps. Add the milk, stir smooth, and season to taste with salt, pepper, and a generous pinch of sugar. Simmer 20 minutes, strain into soup cups, and top with a dusting of paprika.