Special Vegetable Soups

(The following recipes are for 10 persons)

The vegetables for most of the soups under this heading of which the Paysanne soup is the basic type, should first of all be stewed gently in butter. This is for two reasons: 1) to assist the release of the vegetable juices, and 2) to saturate the butter with the maximum amount of flavour from the vegetables. On the other hand some vegetables should be moistened with the required liquid without first being stewed in butter, so as to preserve their original qualities.