By Elisabeth Ayrton
This is a very delicate soup which tastes of summer.
for 5 hours in about 2½ quarts (2¼l.) 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