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SPRING SOUP (M. Ude's recipe)

Take carrots, turnips, heads of celery, and small onions cut into the shape of olives; blanch them in winter, but in summer fry them with a little butter, and put them to boil in clear broth with a little sugar. Put the soup in the corner of the stove to skim away all the butter. Have ready the green tops of asparagus, and French beans cut into lozenges which have been boiled separately in water very green; put them into the soup when you send it up, with slices of crust of bread cut the size of a penny and soaked separately in a little broth; if you have any peas, you may put in some likewise to boil with the soup.