Jardiniere Soup

Scrape, peel, and clean three carrots, and a like number of turnips; and with small-sized vegetable scoops, proceed to scoop them out into the form of peas, olives, &c, according to fancy or convenience.

When this is done, place the said vegetables, with equal quantities of very small button onions, celery, cut the eize of the carrots, &c, some pulled leaves of lettuce, tarragon, and chervil, in a soup-pot; fill up with clear stock; add a bit of sugar: boil gently until the vegetables are done; taiste to ascertain that the flavour is good, and serve hot.