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