SOUP, CREAM OF ASPARAGUS
Boil together six medium potatoes, a celery, two leeks, two carrots, and
a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all
through the sieve. Fry two or three chopped onions in some butter and add
the soup to them. Boil up again for twenty minutes before serving. If you
have no fresh tomatoes, the tinned ones can be used, removing the skin,
at the same time that you add the fried onions.
[_Mme. van Praet._]