Although many of the following soups are made purely of vegetables, yet some - and those generally the best - are made on a foundation of some sort of meat-broth in which the roots are stewed.

The broth is therefore the real stock on which these soups are made, though each bears the name of the vegetable which gives it flavor; but when made solely from herbs, roots, and vegetables, and used as the basis.for the formation of soupes-maigres, the stock is then composed of every sort in season which can, by long stewing, be reduced to a pulp, in which every species of savory herbs-such as chervil, tarragon, and marjoram - are mixed, together with a few chilis, shalots, and a head of garlic, seasoned with mace, whole peppers, salt, and mushroom ketchup; to which may be added a little curry-powder. The pulp is then strained; and, being thus rather highly seasoned, may be kept for a few days, and used in aid of any other soup. It must be left to simmer during several hours; and should it need browning, some sliced onions, fried in butter, will be all that is necessary.

Thus all the roots and most of such vegetables as can be easily made into purees, and combined with any sort of broth, will, in this manner, make excellent soup of different denominations, though all founded upon the same meat-stock. The gravy of beef is always preferred for savory soups, and that of veal or fowls for the more delicate white soups: to which from half a pint to a pint of cream, or, if that cannot be had, the same quantity of milk and the yolks of a couple of raw eggs should be added for every two quarts of soup; remembering, however, that the latter will not impart the richness of cream.

Collect whatever vegetables are in season, take equal quantities, turnips, carrots, cabbage, spinach, celery, parsley, onions, a little mint, etc, add plenty of herbs, cut them fine, put them into the stewpan, in which has previously been placed some oil; stew gently until the vegetables become tender, then add two quarts of boiling water; stew a quarter of an hour and serve.

Some cooks advocate the introduction of peas, green or white, to this soup: where they are used, they must be boiled until tender in very little water, then mashed into a very loose paste; the vegetables having been scalded are then added, and two hours will suffice for stewing; season it with salt and pepper.

Be careful that it does not burn while cooking, or the whole is spoiled.