1/2 pint or 1 cup of carrot
1/2 pint or 1 cup of turnip
1/4 pint or 1/2 cup of onions
1 head of celery
A little sorrel and chervil
2oz or 57g of butter
2 quarts or 1.9 litres of stock
Cut carrots, turnips, leeks, onion and celery into very thin strips of 1 1/4 inches long or just over 3cms in length. Be particular they are all the same size, or some will be hard whilst others will be done to a pulp. (Keep the carrot separate.) Cut the lettuce, chervil and sorrel into larger pieces.
Summary- this is a delicious vegetable soup that requires a skillful hand with a knife. Well worth the effort.