Soup a la Julienne

Ingredients

• 1/2 pint carrots
• 1/2 pint turnips
• 1/4 pint onions
• 2-3 leeks
• 1/2 head celery
• 1 lettuce
• a little sorrel and chervil, if liked
• 2 oz butter
• 2 quart stock No. 105

Instructions

1. Cut the vegetables into strips of about 1-1/4 inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp.
2. Cut the lettuce, sorrel, and chervil into larger pieces;
3. fry the carrots in the butter, and pour the stock boiling to them.
4. When this is done, add all the other vegetables, and herbs, and stew gently for at least an hour.
5. Skim off all the fat, pour the soup over thin slices of bread, cut round about the size of a shilling, and serve.