Recipes > Soup > Spring Soup

Spring Soup


  • 1/2 pint of green peas
  • 1/2 pint of cauliflower
  • 1 pint of turnip, carrot, celery and string beans (all the four vegetables being included in the pint)
  • 1/2 cupful of tomato
  • 1/2 pint of asparagus heads
  • 2 quarts of soup stock (any kind will do)
  • 3 table-spoonfuls of butter
  • 3 table-spoonfuls of flour
  • salt
  • pepper


Cook all the vegetables, except the peas and tomato, in water to cover one hour.

Cook butter and dry flour together until smooth, but not brown; stir into the stock, which has been heated to the boiling point.

Now add the tomato and simmer gently fifteen minutes; then strain.

Add the peas and cooked vegetables to the strained soup, and simmer again for thirty minutes.

Serve small slices of toasted bread in a separate dish.


Miss Parloa's New Cook Book.


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