Recipes > Soup > Vegetable Soup > Spring Vegetable Soup

Spring Vegetable Soup


  • 1/2 pint green peas
  • 2 shredded lettuces
  • 1 onion
  • 1 small bunch of parsley
  • 2 ounces butter
  • yolks of 3 eggs
  • 1 pint of water
  • 1 1/2 quarts of soup stock


Put in a stewpan the lettuce, onion, parsley and butter, with one pint of water, and let them simmer till tender. Season with salt and pepper. When done, strain off the vegetables, and put two-thirds of the liquor with the stock. Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-off soup.


Print recipe/article only


The White House Cookbook (1887).

comments powered by Disqus