Historical Cookbooks

2 carrots, 1 turnip, 1/2 head celery, 10 small spring onions, 1
tea-cup of cauliflower cut into little branches, heart of small white
cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and
of tarragon, 1/4 pint of peas, 1/4 pint asparagus points, 1/4 pint
croutons, 1 quart of 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.