1 cup spinach
1 cup green peas
1 cup shredded lettuce
2 pounds leeks, cut in large pieces
1/2 cup olive oil
1 quart water
1 tablespoon mint leaves
1 tablespoon celery
juice of 1 lemon
salt and pepper

Heat olive oil in large saucepan and add the leeks, salt, pepper and lemon juice.

Simmer slowly for 20 minutes.

Add spinach, peas and lettuce.

Stir about 2 minutes, add water and cook 10 minutes.

Press this entire mixture through a sieve. If it is too thick, add a little milk before serving.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Bartolome Esteban Murillo, Girls by the Window, 1670.

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