Recipes > Soup > Spring Soup

Spring Soup


  • 2 quarts of nicely seasoned veal stock
  • 4 young carrots
  • 4 young spring turnips
  • 2 spring leeks
  • 1/2 pint of fresh green peas


Take veal stock; place it on the range to keep hot, but not to boil. Cut into neat strips the carrots, turnips, and leeks; add them to the stock. Now add green peas; boil gently for fifteen minutes; taste for seasoning, and serve.


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Fifty Soups (1884).

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