An Eighteenth-Century Garden Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very delicate soup which tastes of summer.


On the day before the soup is required, take

  • 2 lb. (1 k.) veal bones or a knuckle of veal these can be bought all at the same time from the butcher


for 5 hours in about quarts (l.) of water. Strain, allow to cool overnight and remove all fat.

all washed and finely chopped.

Boil briskly for half an hour in the stock and then add as many heads as possible of small green asparagus and a tablespoon of finely choppe