French soup

(Recipe #8, page 29)

For this soup, prepare all possible young vegetables, such as kohlrabi, celery, savoy cabbage, asparagus, cauliflower, and peas. Cut the rooted vegetables in strips, and chop the savoy cabbage finely. Simmer in 1/4 pound fresh butter, in a pungent bouillon, with asparagus and cauliflower cooked thoroughly.

Mushroom dumplings, as well as egg dumplings, go well with this soup, as do croutons.

[She did not mention beef extract, but without meat, the extract would be necessary to have a meat bouillon.]

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