Cut into small dice and parboil two carrots, two turnips, three stalks of celery, and two small onions. Drain off the water and let the vegetables get almost cold before dropping them into a quart of clear boiling stock. Bring rapidly again to the boiling point, cook ten minutes more gently, and turn into a tureen.

This is the simplest form of Julienne Soup. There are many varieties. Some shred the vegetables fine and add tomatoes and parsley, in which case it ceases to be a clear soup. The tomatoes will cloud it. The shredded vegetables look well if cut into short lengths. There is neither comeliness nor convenience in long, hair-like shavings that hang from the sides of the spoon when lifted to the mouth.

A dash of Worcestershire sauce improves the flavor of this soup.

Julienne Printaniere

This differs from the ordinary Julienne soup only in being made of Spring (le printemps) vegetables. Peel and cut into short shreds two young turnips and three young carrots. Shred two Spring onions. Heat an ounce of butter or dripping in a frying-pan and add the shredded vegetables. When partly cooked add a quart of clear stock, a tablespoonful each of green pease and asparagus tops ; simmer until the vegetables are cooked, season to taste, and serve with croutons.