22. Mixed Vegetable Soup.
Boil in two quarts of water a turnip cut up, a carrot cut up, three sticks of celery cut up, two leeks, and a small cauliflower cut into sprigs. Boil till quite soft. Pass it all through a sieve. Cut up an onion, chop two beads of garlic, and fry in two ounces of butter a pale golden colour. Add your vegetable purée, and pepper and salt to taste. Serve with fried bread cut into dice.