Home › The Principles of Cookery › Jardiniere Soup

Jardiniere Soup

Scrape three sound carrots and the same number of turnips, and turn them into any fanciful shapes of an equal size with a French vegetable scoop. Put them into a stewpan with a dozen button onions, two or three leaves of lettuce, tarragon, and chervil, and a head of celery cut as nearly as possible the same size as the turnips and carrots. Pour over them two quarts of nicely-seasoned clear stock, and simmer gently until the vegetables are tender. A small lump of sugar is an improvement. Taste the soup before sending it to table, in order to ascertain if further seasoning is required, and serve as hot as possible. Time, about an hour and a half. Probable cost, 4d. per quart, exclusive of the stock. Sufficient for six or eight persons.