1/2 Bunch Asparagus (Diced)
1/2 Cauliflower
1 Stalk Celery (Diced)
1 Cup Green Peas
3 Small Carrots (Diced)
Salt
Pepper
Brown Stock
Well Flavoured Croutons | Use the young green asparagas, and cook with the carrots and celery in brown stock. Cook cauliflower seprately in very little salted water, break into flowerettes and add to stock. 20 minutes before soup is cooked, add green peas. Season when nearly tender and cook for further 5 minutes. Garnish with croutons and serve. |
