Soupe Maigre No 4


Cut three carrots, three turnips, three heads of celery, three leeks,

six onions, and two cabbage lettuces in small pieces; put them in your

stewpan with a piece of butter, the size of an egg, a pint of dried or

green peas, and two quarts of water, with a little pepper and salt.

Simmer the whole over the fire till tender; then rub it through a sieve

or tamis; add some rice, and let it simmer an hour before you serve it

up.



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