Benoiton Soup

Have half a pound of carrots, a quarter of a pound of turnips, a quarter of a pound of celery, half a pound of leeks, half an ounce of parsnips, and a quarter of a pound of onions; blanch separately the carrots, turnips, celery, and parsnips cut into three-sixteenth inch squares, and mince the leeks and onions. Put six ounces of butter into a saucepan on the fire, and when the butter is warm, throw in the onions, afterward the leeks, letting them fry for two minutes, and then the remainder of the vegetables; fry all together without attaining a color, and moisten with four quarts of broth, adding bouquet of parsley garnished with thyme, garlic, and bay leaf, and boil all slowly for one hour; remove the bouquet, and add to the soup half a pound of peeled tomatoes cut in two, squeezed out, and divided into small half inch squares. Season and continue cooking for another half hour, then add a quart of puree of fresh peas, one ounce of rice, blanched and cooked in consomme, string beans cut lozenge-shaped, some asparagus tops and a pluche of chervil.