Required: Any vegetables in season may be used. One turnip. One carrot. One parsnip.

The outside stalks of two heads of celery. One onion. One leek.

The outside leaves of one lettuce. One bunch of watercress. A few cabbage leaves or a little spinach. One small beetroot.

Wash the vegetables, but do not peel them. Put all into a large stewpan with two quarts of water, add one teaspoonful of celery salt, three black peppers, three cloves, one teaspoonful of mixed herbs, two bay leaves, and a large bunch of parsley. Bring to the boil, and let it simmer for three hours; strain through a tamis cloth, and keep it in a china bowl. Use as a foundation for other soups.