Spring Soup

2 carrots

1 turnip

½ 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

¼ pint of peas

¼ pint asparagus points

¼ pint croutons

1 quart of water

Directions

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 ½ 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.