Cut up into small slices some young spring carrots, turnips, part of a small head of celery, a few spring onions trimmed from the green stalk; a few little pieces like a small bouquet of the white part of a cauliflower; some cut up leaves of the white part of a cabbage lettuce, a small handful of sorrel-leaves, a few leaves of fresh tarragon. Throw these into boiling water, and let them boil for five minutes. Then strain them off, and boil them for about half an hour in some clear bright stock No. 1 (see No. 10). About a quarter of an hour before serving the soup, and while the soup is boiling, throw in a large spoonful of freshly-gathered and shelled young green peas, and a few young asparagus tops. Flavour the soup with pepper and salt, after the vegetables have been boiled.

N.B. - Of course all these vegetables are rarely-used at once, though to make a perfect soup they should be. Where there is a garden, this soup is most delicious, as the vegetables need not be gathered till wanted.

The essentials for appearance are cut up red carrot, white turnips, and a few green peas.

Spring soup can be imitated all the year round by warming up the contents, or part of the contents, of a tin of macedoines (mixed vegetables) in some Stock No. 1 or No. 2. (See No. 10). A few fresh tarragon-leaves are a very great improvement.