Prepare a garnish of carrots and turnips cut with a tubular cutter; French beans cut into lozenges, and green peas, all of which vegetables should be fresh and young. Cook each separately and then put into the soup-tureen.

Over this garnish pour one quart of consomme thickened with two tablespoonfuls of perles du Japon, poached and strained through linen, then serve at once.