• 1 quart (1 l.) stock, brown or white, well flavoured and clear
• 1

Shred all the vegetables very finely and fry them (except for the lettuce) in the butter until lightly browned. Bring the stock to the boil and pour over the vegetables, seasoning to taste. Simmer gently, skimming occasionally. When the vegetables are tender, after about 20 minutes, add very finely chopped lettuce and tarragon, and serve at once.