All Carrots, Turnips, Celery, Onions, must be blanched.

Blanching means to put these vegetables in cold water (but see that the water covers them), and boil for three minutes; then strain at once. This is the only way to secure a good flavor in soup, the vegetables helping to modify and not spoil the flavor of the meat or chicken; also securing tenderness in the vegetables themselves. Of course, these vegetables are cut up in different shapes before being blanched. This method will be found the most perfect in existence.