Spring Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of spring vegetables shaped into balls that are cooked in clear stock with herbs and lettuce leaves and which are finished with peas and asparagus. The full recipe is presented here and I hope you enjoy this classic British version of: Spring Soup.
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This is a classic recipe for a Victorian version of Spring Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 134A.—SPRING SOUP.
This soup is prepared very much in the same manner as jardinière soup, excepting that, as indeed its very name sufficiently implies, it must be made with early summer vegetables only; and when about to be sent to table, some ready-boiled asparagus-peas and green peas should be added.
Modern Redaction
Ingredients:
3 small courgettes, peeled
10 French beans, cubed
8 spring onions, cut into 1cm lengths
2 celery sticks, white parts finely diced
6 lettuce leaves, roughly torn
2 tbsp tarragon, finely shredded
2 tbsp chervil, finely shredded
1.2l clear stock
salt and freshly-ground black pepper
3 tbsp peas, boiled until tender
3 tbsp asparagus, cut into 5mm lengths and boiled until tender
Method:
Take a melon-baller (any size) and scoop as many balls as you can from the courgettes. Place the courgette balls and French beans in a pan with the spring onions, celery, lettuce leaves, tarragon and chervil. Pour over the stock, add a little sugar then bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the vegetables are done.
Adjust the seasonings to taste, add the peas and asparagus then ladle into warmed soup bowls and serve.
