Required: One quart of clear soup.

One pint of stock.

One carrot and turnip.

One white stick of celery.

One leek.

Half a small lettuce.

Six leaves of tarragon.

One ounce of butter.

One saltspoonful of castor sugar.

Salt and pepper. Also, when in season:

A tablespoonful of peas.

Four French beans.

Wash and prepare the vegetables, and cut them all into fine shreds about one and a quarter inches long. Leave the peas whole.

Melt the butter in a stew-pan, add all the vegetables except the tarragon and lettuce, let them cook gently in the butter until they become slightly coloured. Then add to them the stock, sugar, and a little salt, and cook them gently until they are tender, skimming off all the grease as it rises. About ten minutes before the other vegetables are done, add the lettuce and tarragon.

Heat the clear soup, strain off the stock from the vegetables and add them to the clear soup. Bring the soup to boiling-point, see that it is nicely seasoned, and serve it in a hot tureen.