Julienne soup
Cut into thin strips, and these into inch lengths, two carrots, one-half of a white turnip, two or three celery stalks, two small onions, a leaf or two of young cabbage, and a good handful of string beans. Put all together, with half a cupful of green peas, into cold salted water, and leave for half an hour. Turn, then, into your soup kettle with sufficient water to cover, and cook for fifteen minutes. Drain off the water, cover the vegetables with a quart of good soup stock or consommé, and cook gently for twenty-five minutes longer. Season with salt and pepper, add chopped parsley and kitchen bouquet to taste, and boil up once before serving. You may add tomatoes or not, as you like.
The stock should be strong.