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Solferino Soup

Put into a saucepan with some clear stock an equal quantity each of new potatoes, string and haricot beans, young carrots and green peas; add a little chopped celery, parsley and chives. Let the soup simmer by the side of the fire till the vegetables are cooked, then put in a little tomato puree and season to taste with pepper and salt. Put some croutons of fried or toasted bread in a soup tureen, pour the soup over them and serve.