1 quart stock

8 nice prunes

1 large onion or 3 leeks

1 teaspoonful salt

1 teaspoonful paprika

Wash the prunes and soak them in cold water over night. One hour before serving time, cut the onion or the leeks into slices; put them in the stock and cook on the back part of the stove. At serving time, add the prunes, salt and paprika. Turn at once into the tureen. Have at the side of the tureen bits of toast at least two inches square. These must be toasted carefully in the oven until crisp to the centre. Put a square in the centre of each plate, ladle over the soup, allowing two prunes to each person. This quantity will serve four.