While it's warming up in many areas right now, where I live is still a bit chilly. So, while we're looking forward to our gardens, but still eating warmer foods, this soup seemed to be appropriate. I think the terms used are fun, the book it is from was published in 1915.
1/2 head celery
10 small spring onions
1 tea-cup of cauliflower cut into little branches
heart of small white cabbage lettuce
small handful of sorrel
1 leaf each of chervil and of tarragon
1/4 pint of peas
1/4 pint asparagus points
1/4 pint croutons
1 quart of water
Cut the carrots and turnip into small rounds, or to shape;
add them with the chopped-up celery, whole
onions, and cauliflower, to a quart of water, and bring to
the boil; simmer for 1/2 an hour.
Stamp the sorrel and lettuce into small round
pieces, and add them with the leaf of chervil and tarragon
to the soup, together with 1 teaspoonful of sugar.
When all is quite tender add the peas and
asparagus points, freshly cooked; serve with croutons.
The Allinson Vegetarian Cookery Book,
by Thomas R. Allinson