Cut into small dice the red part only of two carrots, one small turnip, the heads of two leeks, a small stick of celery and a third of an onion of medium size. Season the vegetables moderately with salt and a pinch of sugar and stew them in butter for thirty minutes slowly. Then moisten with half a pint of consomme, and finish cooking gently.

Five minutes before serving put in one quart of boiling ordinary consomme, and a tablespoonful of very green peas. Then pour into the soup-tureen, adding a pinch of fine chervil pluches.