Cut very thin into rounds about the size of a sixpence one red carrot, one turnip, two leeks, and a stick of celery; fry these in fresh butter, stirring all the time. Give them a little pale tint, but do not allow to colour brown. Add one pint of light chicken or veal consomme, and let it cook gently until the vegetables are quite tender; remove any scum or fat from the surface, and add a little pluck of chervil.

Serve with the soup rounds of bread cut very thin, and baked a light brown colour.