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.



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