Soupe Maigre No 5
Take three carrots, three turnips, three heads of celery, three leeks,
six onions, two cabbage lettuces; cut them all in small pieces, and put
them in your stewpan, with a piece of butter about the size of an egg,
and a pint of dried or green peas, and two quarts of water. Simmer them
over the fire till tender, then rub through a sieve or tamis. Add some
rice, and let it simmer an hour before you serve it up.