Soupe Maigre. No. 4.
Cut three carrots, three turnips, three heads of celery, three leeks, six onions, and two cabbage lettuces in small pieces; put them in your stewpan with a piece of butter, the size of an egg, a pint of dried or green peas, and two quarts of water, with a little pepper and salt. Simmer the whole over the fire till tender; then rub it through a sieve or tamis; add some rice, and let it simmer an hour before you serve it up.