peas--those known as marrowfats are best,--and about five minutes before
sending the soup to table throw in a spoonful (in the proportion of a
dessertspoonful to every quart) of chopped, blanched parsley--_i.e._,
parsley that has been thrown into boiling water before it is chopped.
Colour the soup green with a little spinach extract (vegetable colouring
sold in bottles by all grocers). The thinness of the soup can be removed
by the addition of a small quantity of white roux.


JARDINIERE SOUP.--Cut up into thin strips some carrot, turnip and celery,
add a dozen or more small button onions, similar to those used for
pickling, and also a few hearts of lettuces cut up fine, as well as a few
fresh tarragon leaves cut into strips as thin as small string. Simmer
these gently in some clear soup (_see_ CLEAR SOUP) till tender; add a lump
of sugar, and serve.

N.B.--The tarragon should not be thrown in till the last minute.


JULIENNE SOUP.--This soup is exactly similar to the previous one, the only
exception being that all the vegetables are first stewed very gently, till
they are tender, in a little butter. Care should be taken that the
vegetables do not turn colour.


LEEK SOUP.--Take half a dozen or more fine large leeks, and after trimming
off the green part, throw them into boiling water for five minutes, then
drain them off and dry them. Cut them into pieces about half an inch long,
and stew them gently in a little butter till they are tender. Add three
pints of milk, and let two bay-leaves boil in the milk, flavour with pepper