Vegetable Soup

The brunoise is an excellent soup, and is usually made with stock. But the recipe given below is that of Brunoise maigre—with water, instead of stock.


  • 2 large carrots
  • 1 large onion
  • 1 small leek
  • 1 stick of celery
  • 2 turnips, when in season
  • 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water


Cut all the vegetables in neat little dice, and put these (with the exception of the peas and beans) in a saucepan with a little butter. Simmer very gently on a slow fire, stirring occasionally, till the vegetables are well browned. This will take about ¾ of an hour. Then add the water, season with salt and pepper, bring to the boil and simmer for 1½ hours. Add the peas and beans ¾ of an hour before serving.