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Potage Printanier, Grenat

Cut in small square pieces two medium carrots, one sound turnip, one medium onion, two branches celery and two leeks. Place these in a large saucepan with one and a half tablespoons melted butter and cook to a light brown, stirring once in a while. Then moisten with two quarts broth and half pint tomato juice, add one pound beef bones, season with teaspoon salt and half teaspoon pepper. Gently boil fifteen minutes, then add two ounces raw Italian rice, boil forty minutes more, then remove bones. Skin and cut in small square pieces three sound fresh tomatoes, add to the soup, skim fat from top, boil for five minutes, pour potage into a soup tureen and serve.