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Consomme, Printemps

Prepare and strain a consomme into another saucepan and keep simmering. Cut tender parts of a very small bunch green asparagus in half-inch pieces, boil in a pint water with teaspoon salt twenty-five minutes, drain and add to the consomme; add also three tablespoons cooked green peas, three tablespoons cooked string beans, cut in half-inch pieces, leaves from a branches chervil and leaves from a branch parsley and half teaspoon sugar; boil five minutes, pour into a soup tureen and serve.