This soup is composed of carrots, turnips, leeks, onions, celery, lettuce, sorrel and chervil; the roots are cut in thin slips, about an inch long, the onions are halved and then sliced; the lettuce and sorrel chopped small; toss up the roots in a little butter, when they are done, add the lettuces, etc. moisten them with broth, and boil the whole over a slow fire for an hour or more, if necessary; prepare some bread in the usual way, and pour the julienne over it.