For the Julienne soup, first stew the carrots, &c. tolerably tender in a couple of ounces of butter; pour the stock boiling to them; skim off all the fat from the surface, and finish as above. Sprigs of chervil, spinach (boiled apart, and sparingly added) green onions, very small tufts of brocoli or cauliflower, may all be used in these soups at choice. Both the kind and the proportion of the vegetables can be regulated entirely by the taste. Bread stamped out with a very small round cutter, and dried a pale brown in the oven, is added sometimes to this spring soup, but is, we should say, no improvement. Winter vegetables should have three or four minutes’ previous boiling (or blanching) before they are put into the soup.
† Only a very subdued flavour of these is, we think, admissible for a delicate vegetable soup of any kind.