with ingredients which
entirely overpower the flavour of the pease. See No. 555.

_Asparagus Soup._--(No. 222.)

This is made with the points of asparagus, in the same manner as the
green pease soup (No. 216 or 17) is with pease: let half the asparagus
be rubbed through a sieve, and the other cut in pieces about an inch
long, and boiled till done enough, and sent up in the soup: to make two
quarts, there must be a pint of heads to thicken it, and half a pint cut
in; take care to preserve these green and a little crisp. This soup is
sometimes made by adding the asparagus heads to common pease soup.

_Obs._ Some cooks fry half an ounce of onion in a little butter, and rub
it through a sieve, and add it with the other ingredients; the _haut
gout_ of the onion will entirely overcome the delicate flavour of the
asparagus, and we protest against all such combinations.

_Maigre, or Vegetable Gravy Soup._[207-*]--(No. 224.)

Put into a gallon stew-pan three ounces of butter; set it over a slow
fire; while it is melting, slice four ounces of onion; cut in small
pieces one turnip, one carrot, and a head of celery; put them in the
stewpan, cover it close, let it fry till they are lightly browned; this
will take about twenty-five minutes: have ready, in a sauce-pan, a pint
of pease, with four quarts of water; when the roots in the stew-pan are
quite brown, and the pease come to a boil, put the pease and water to
them; put it on the fire; when it boils, skim it clean, and put in a
crust of bread about as big as the top of a twopenny loaf, twenty-four
berries of allspice, the same of black pepper, and two blades of mace;
cover it close, let it simmer gently for one hour and a half; then set
it from the fire for ten minutes; then pour it off very gently (so as
not to disturb the sediment at the bottom of the stew-pan) into a large
basin; let it stand (about two hours) till it is quite clear: while this
is doing, shred one large turnip, the red part of a large carrot, three
ounces of onion minced, and one large head of celery cut into small
bits; put the turnips and carrots on the fire in cold water, let them
boil five minutes, then drain them on a sieve, then pour off the soup
clear into a stew-pan, put in the roots, put the soup on the fire, let
it simmer gently till the herbs are tender (from thirty to forty
minutes), season it with salt and a little Cayenne, and it is ready.

You may add a table-spoonful of mushroom catch