Soupe Maigre No 3
Half a pound of butter, put in a stewpan over the fire, and let it
brown. Cut two or three onions in slices, two or three heads of celery,
two handfuls of spinach, a cabbage, two turnips, a little parsley, three
cabbage lettuces, a little spice, pepper and salt. Stew all these about
half an hour; then add about two quarts of water, and let it simmer till
all the roots are tender. Put in the crust of a French roll, and send
it to table.