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Vegetable Soup, Vegetable Strips For

Cut the carrots into pieces an inch long, and pare these round and round in thin ribands till the yellow part is reached. Cut these ribands into small strips, and the carrots will be ready for the soup. Turnips also may be pared into ribands and cut into strips, and celery may be cut into thin narrow straws. The vegetables should be boiled separately in stock or water until almost tender, and then drained and thrown into the soup. If boiled entirely in the soup, they will, in all probability, make it look cloudy.