Here is another one which takes less time to make and is very light and refreshing.


1 lettuce, 1 lb. of spinach, 1 lb. of sorrel, 1/2 a lb. of shelled peas, a small bundle of asparagus sprue, butter, milk, salt, pepper and a little sugar.


Wash and prepare the vegetables and put them in a saucepan with 2 ozs. of butter. Cook very gently for about 15 minutes, till the vegetables are slightly soft. Now add 1 pint of water, bring to the boil and simmer gently for about half an hour or till the vegetables are sufficiently soft to be rubbed through a sieve. When they have reached this stage, put them in a colander to drain off the water, keep about 2 tablespoons of peas and a few asparagus tips to garnish the soup, and rub the rest through a hair sieve into a basin. Place this puree back in the saucepan—which should be well rinsed—pour over it 1 pint or a little more of boiling milk, season with salt, pepper and a little sugar, bring to the boil and simmer for 10 minutes. Just before serving add a little pat of butter and serve with croutons of fried bread—small dice of bread fried in butter. Approximate time : 1 hour.