Tuesday, April 19, 2016

Spring Soup Recipe


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

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.

8B Ranch Cuisine

Soup Recipe

vegetarian soup

vegetables, soup

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