A Soup Maigre.
2 carrots.
2 onions.
1 large potato.
1 pint of green peas.
½ cup of raw rice.
1 tablespoonful of white sugar.
2 great spoonfuls of butter rolled in flour.
Pepper and salt.
4 quarts of cold water.
Dripping for frying.
Bunch of sweet herbs.
Slice the vegetables, with the exception of the peas, and fry them in dripping until brown. Put with the herbs into a kettle and cover with the water. Cook slowly two hours, reducing the liquid one-third. Pulp the vegetables through a colander, return the soup to the fire with the rice and peas, and stew half an hour. Season, stir in the butter and flour with the sugar. Simmer five minutes and serve.