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Spring Soup

Take a mixture of any or all kinds of early vegetables, such as young turnips and carrots, spring onions, mustard and cress, cauliflowers, lettuce, green peas, asparagus-tops, etc. A very small bunch of parsley and a little chervil, and three or four leaves of sorrel finely-shredded may be added if liked. Half a pound of mixed vegetables will be sufficient for a quart of stock. With small vegetable-scoops cut the vegetables into fancy shapes of about the same size, or into thin shreds about an inch long. Throw these into boiling water, and let them remain for a minute or two. Drain them, and put them into another saucepan with as much boiling clear stock (see CLEAR SOUP) as is required. Let the soup boil gently till the vegetables are done enough. Taste in order to ascertain whether further seasoning is required, and serve very hot. In boiling the vegetables, it should be remembered that some will need to boil longer than others, and therefore they must not all be put in together. Time, altogether, about an hour and a half. Sufficient, a quart of soup for five or six persons.