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Soupe, Originale

Heat one tablespoon melted butter in a saucepan, add four finely sliced leeks and gently brown six minutes; moisten with two quarts broth. Season with teaspoon salt and half teaspoon pepper, boil ten minutes, then add two ounces raw rice and gently boil thirty minutes. Skin and remove seeds from a pound of fresh pumpkin, then cut it in quarter-inch-square pieces, plunge in boiling water ten minutes, drain pumpkin pieces in a sieve, add to the soup, and gently boil fifteen minutes more. Make a smooth hash with half bean garlic, two branches well-washed parsley, one branch chervil and twelve braches chives, add it to the soup with half pint milk, gently mix, simmer fifteen minutes more, pour the soup into a tureen and serve.