Spring Soup Recipe 3

• 1 large lettuce
• 12 spring onions
• 2 tablespoons vegetable shortening
• 1 pint milk
• 1 pint stock or water
• 1 tablespoon cornstarch, parsley, salt, nutmeg

1. Wash lettuce and onions, shred lettuce and slice onions thinly.
2. Melt vegetable shortening in saucepan, and fry lettuce and onions for about 5 minutes.
3. Add stock and part of milk and let simmer gently for 10 minutes.
4. Mix cornstarch with remainder of milk, pour into soup and stir until it boils. Simmer for another 10 minutes and season to taste with pepper, salt, sugar, and little nutmeg.
5. Cut some crust of bread into thin strips and dry quite crisp in oven; put them into tureen with parsley picked small, and pour soup over.
6. Watercress, endive, or sorrel may be used either along with, or in place of, the lettuce for a change.

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