This is made with the points of asparagus, in the same manner as the green pease soup is with pease: let half the asparagus be rubbed through a sieve, and the other cut in pieces about an inch long, and boiled till done enough, and sent up in the soup: to make two quarts, there must be a pint of heads to thicken it, and half a pint cut in; take care to preserve these green and a little crisp. This soup is sometimes made by adding the asparagus heads to common pease soup.
Cut a large neck of mutton into two pieces, put the scrag into a stewpan with a quart of water, four large carrots, and turnips; boil it gently over a slow fire till all the goodness be out of the meat; then bruise the vegetables into the soup to thicken it. Fry six onions (sliced) in butter, and put the other part of the meat to the soup, and stew till the latter is tender; season with pepper and salt, and serve it very hot in a tureen.
Make some broth with a neck of mutton, a thick slice of lean bacon, an onion stuck with three cloves, a carrot, two turnips, some salt, and a bunch of sweet herbs; strain it; brown with an ounce of butter the crumb of a
French roll, to which put four large cucumbers, and two heads of lettuce cut small; let them stew a quarter of an hour, and add to them a quart of the broth; when it boils put in a pint of green pease, and as it stews, add two quarts more of the broth.
Scrape and wash half a dozen large carrots; peel off the red outside (which is the only part used for this snip); put it into a gallon stewpan, with one head of celery, and an onion, cut into thin pieces; take two quarts of beef, veal, or mutton broth, or if you have any cold roast beef bones (or liquor, in which mutton or beef has been boiled), you may make very good broth for this- soup: when you have put the broth to the roots, cover the stewpan close, and set it on a slow stove for two hours and a half, when the carrots will be soft enough (some cooks put in a tea-cupful of bread-crumbs); boil for two or three minutes; rub it through a tamis, or hair sieve, with a wooden spoon, and add as much broth as will make it a proper thickness, i. e. almost as thick as pease soup: put it into a clean stewpan; make it hot; season it with a little salt, and send it up with some toasted bread, cut into pieces half an inch square. Some put it into the soup; but the best way is to send it up on a plate, as a side dish.
Split half a dozen heads of celery into slips about two inches long; wash them well; lay them on a hair sieve to drain, and put them into three quarts of clear gravy soup in a gallon soup-pot; set it by the side of the fire to stew very gently till the celery is tender (this will take about an hour). If any scum rises, take it off; season with a little salt.
When celery cannot be procured, half a drachm of the seed, pounded fine, which may be considered as the essence of celery, put in a quarter of an hour before the soup is done, and a little sugar, will give as much flavor to half a gallon of soup as two heads of celery weighing seven ounces, or add a little essence of celery.