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Carrot Soup No. 2

12 ounces carrots 4 ounces onions 2 ounces leeks 8 ounces turnips 4 ounces celery 1 ounce butter 1 quart stock 1 1/2 ounces crme de riz 1/2 pint milk 1/2 gill cream Bouquet of herbs Cut the vegetables into slices, using only the red part of the carrot, and fry in the butter to a golden brown. Add the stock, and cook for one and one-half hours. Mix the crme de riz with a little milk, and add it; cook for twenty minutes. Rub through a hair sieve. Return to the saucepan with the milk, and boil up. Add the cream to the soup, taking care not to curdle. Cook for a few minutes. Season and serve.