Recipes > Soup > Spring Soup

Spring Soup


  • 2 carrots
  • 1 turnip
  • 1/2 head celery
  • 10 small spring onions
  • 1 tea-cup of cauliflower cut into little branches
  • heart of small white cabbage lettuce
  • small handful of sorrel
  • 1 leaf each of chervil and of tarragon
  • 1/4 pint of peas
  • 1/4 pint asparagus points
  • 1/4 pint croutons
  • 1 quart of water


Cut the carrots and turnip into small rounds, or to shape; add them with the chopped-up celery, whole onions, and cauliflower, to a quart of water, and bring to the boil; simmer for 1/2 an hour. Stamp the sorrel and lettuce into small round pieces, and add them with the leaf of chervil and tarragon to the soup, together with 1 teaspoonful of sugar. When all is quite tender add the peas and asparagus points, freshly cooked; serve with croutons.


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Dr. Allinson's Cookery Book (1915).

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