Spring Soup

Ingredients

• 2 medium-sized turnips
• 2 carrots
• a few sprigs of cauliflower
• 10 tops of asparagus
• a teacupful of green peas
• a small cos of lettuce
• a little mustard and cress
• 1 bunch of watercress
• a small bunch of spring onions
• 1 dozen leaves of sorrel
• 2 sprigs of parsley
• 3 to 4 pints of any good stock

Method

1. 1

   Prepare all vegetables, boil for a few minutes, drain, and place in a saucepan with seasoning and stock.

2. 2

   Simmer until done and serve with vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.

Spring Soup.— Take 2 medium-sized turnips, 2 carrots, scraped and cut into dice, a few sprigs of cauliflower, 10 tops of asparagus, a teacupful of green peas, a small cos of lettuce cut up, a little mustard and cress, 1 bunch of watercress, a small bunch of spring onions peeled and trimmed, cut into small pieces 1 dozen leaves of sorrel, 2 sprigs of parsley chopped fine ; when these are all prepared, throw them into boiling water for a few minutes, then drain and place them in a clean saucepan, adding pepper and salt to taste, and 3 to 4 pints of an}^ good stoc

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