This soup is entirely the hereditary property of France, and is supposed to be so called from the months of June and July, when all vegetables are in full season; and to make it as originally made, a small quantity of every description of vegetables should be used, including lettuce, sorrel, and tarragon; however, some few sorts of vegetables, mixed together, make a most estimable soup. Weigh half a pound of the vegetables in fair proportions to each other; that is, carrots, turnips, onions, celery, and leeks, which cut into small fillets an inch in length and of the thickness of a trussing-needle; when done, wash, dry, and pass them in butter and sugar as before, add two parts of clear soup, adding, just before it is done, a little sorrel, cabbage-lettuce, and chervil or peas, if handy, but it will be excellent without either.

* See page 11.