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Julienne Soup

2 quarts of stock, 2 carrots, I turnip, 2 onions or six young leeks, A head of lettuce, White part of head of celery, A few pieces of cauliflower, 2 tablespoonfuls of peas, A few heads of asparagus.

Make your stock according to the preceding recipe.

Remove the fat. Put the stock in a soup kettle. Cut the carrot into fancy shapes or strips with a vegetable cutter, cut the turnip in the same way. Cut the onion into tiny pieces and the celery in pieces about half an inch long. Divide the cauliflower into flowerets. Cover all the vegetables with boiling water and boil fifteen minutes. Drain in a colander, then add to the stock and simmer gently one hour. Then add the pieces of asparagus heads and simmer ten minutes. Then add the lettuce torn into pieces the size of a half dollar, cook five minutes, season with salt and pepper and serve.

I pint of lentils, I onion, A sprig of thyme,