As I was determined to be thoroughly conscientious in the preparation
of this dinner, using stock for the soup was quite out of the
question, so I prepared it in this way: A couple of onions, a carrot
and a bunch of herbs fried in plenty of butter till of a good brown.
Add to them a bunch of celery chopped, with salt and pepper for
seasoning, and a tiny bit of sugar. Cover with water and boil till the
vegetables are quite tender. Strain and add to the liquid a dash of
sherry, a few drops of lemon juice and some asparagus points that have
been cooked by themselves till tender. Of course, the asparagus you
will buy in tins or glass just now, but for use in this way it is
quite as good as though freshly cut. You will be surprised, I fancy,
when you see how savory a soup you have turned out.