Spring Soup
2 carrots
1 turnip
¹⁄₂ a head of celery
10 small onions
1 tea-cup of cauliflower cut into little branches
Heart of a small white cabbage-lettuce
A small handful of sorrel
A leaf of chervil and of tarragon
¹⁄₄ pint peas
¹⁄₄ pint asparagus points
¹⁄₄ pint croûtons
1 quart consommé
Cut the carrots and turnip into small rounds or olive-shaped pieces. Add them, with the chopped up celery, whole onions and cauliflower, to a quart of consommé or chicken stock. Bring it to the boil. Simmer for half-an-hour. Stamp the sorrel and lettuce into small round pieces. Add them, with a leaf of chervil and of tarragon and a tea-spoon of sugar, to the soup. When all the vegetables are tender add a quarter of a pint of young peas and the same quantity of asparagus heads both freshly cooked. Serve with croûtons (see [p. 103]).