Even though it is beginning to feel like summer, the windows are open late into the evening, it is still spring. The little 1936 publication, The National mark Calendar of Cooking offers us Spring Soup. 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:

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

I’m not sure about the turnip… turnip doesn’t seem very spring like to me, and it does have a very dominating flavour – maybe a potato? Or for a borscht like soup, how about a beetroot!

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