Julienne Soup Recipe with Vegetables

Cut carrots and turnips into quarter inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, ½ a teaspoonful pepper, and cook until soft. In another saucepan have two quarts of boiling stock (see beef stock recipe), to which add the cooked vegetables, the water and more seasoning if necessary. Serve piping hot. In the spring and summer season use asparagus, peas and string beans all sliced into small uniform thickness for a delicious julienne soup.