Spring Soup
Ingredients
Directions
Combine the cold vegetables and stock in a pot.
Bring to a simmer and cook until the vegetables are tender.
Serve hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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