Vegetable Spring Medley

2 carrots
1 turnip
1/2 head celery
10 small spring onions
1 cup cauliflower cut into little branches
1 heart of small white cabbage lettuce
1/3 cup sorrel
1 leaf of chervil
1 leaf of tarragon
1 tsp sugar
1/2 cup peas
1/2 cup asparagus points
1/2 cup croutons
1 qt water

Cut the carrots and turnip into small rounds, or to shape; add them with the chopped-up celery, whole onions, and cauliflower, to a quart of water, and bring to the boil. Simmer for 1/2 an hour.

Stamp the sorrel and lettuce into small round pieces, and add them with the leaf of chervil and tarragon to the soup, together with 1 teaspoonful of sugar.

When all is quite tender add the peas and asparagus points, freshly cooked; serve with croutons.

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