This is a soup made with the heads of asparagus, in the same manner as the green pease soup is with pease, except that only half the asparagus is rubbed through a sieve, the other is to be cut in pieces about half an inch long, and boiled till tender, and sent up in the soup; to make two quarts of good soup, there must be half a pint of heads to thicken it, and another half pint cut in. This soup is sometimes made, by adding the asparagus heads to common pease soup.

Water Soup

Clean four carrots, four onions, two parsnips, and two heads of celery, three or four turnips, a small cabbage, half a pint of split peas, a leek, and a teacupful of bread crumbs; put them into a saucepan with five pints of cold water, place it over a slow fire, and let it boil gently for three hours; work your ingredients through a cullender into a clean stewpan, and season it with pepper and salt; send it up hot, with fried bread cut into dice, the same as directed with pease soup.