Spring Soup

Let’s make it

1. Cut the onions into thin slices and the carrots, celery and squash into ¼-inch slices.
2. Combine all ingredients in a 6–8-quart pot. Bring to a gentle boil, then reduce the heat, partially cover and simmer for about 1 hour, stirring occasionally, until the vegetables are tender. Add a little water if too thick.
3. Taste before serving and adjust the seasonings; the bouillon may provide enough salt.

From the complete review edition, page 12. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.