Spring soup

It doesn’t feel very spring like today… I am actually sitting here in my shorts but my feet are very cold. However, it is still spring, and according to the National Mark Calendar of Cooking, spring soup is what we need… maybe it will warm me up! There’s a list of the vegetables a 1930’s housewife might expect to find at her market or greengrocer’s when the book was published, these days we can get everything all the time.

  • asparagus
  • broccoli
  • cabbages
  • new carrots
  • cauliflower
  • cucumbers
  • leeks
  • lettuce
  • mushrooms
  • mustard and cress
  • salad onions
  • radishes
  • seakale
  • spinach
  • swedes
  • tomatoes
  • new turnips
  • watercress

… and also ‘forced’ vegetables –

  • beans
  • marrows

The little cookery book was issued by the Ministry of Agriculture and Fisheries and published to try and promote good produce from local and regional farmers, to improve standards and improve the nation’s health. So here is the spring soup:

  • 1 lettuce
  • 1 turnip
  • 1 carrot
  • a few spring onions
  • 1 egg yolk
  • 1½ pints of stock or milk and water
  • 1 tbsp cream or evaporated milk
  • parsley
  • pepper and salt
  1. shred the vegetables as finely as possible and set aside half the lettuce for garnish
  2. bring the stock or milk and water to the boil and add all the vegetables and the parsley and seasoning
  3. blend the egg yolk with the cream or evaporated milk, bring the soup to a gentle simmer and stir in the egg and cream
  4. put the set aside lettuce in the bottom of the tureen and pour in the soup


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