From: The Thorough Good Cook

Soups: 25. Benedictine Soup Maigre

Melt a half-pound of butter very slowly, and add to it four onions sliced, a head of celery, and a carrot and turnip cut down. When the vegetables have fried in the butter for a quarter of an hour, and are browned on all sides, put to them nearly four quarts of boiling water and a pint and a half of young peas, with plenty of ground black and Jamaica pepper. When the vegetables are quite tender, let the soup stand to clear from the sediment and strain it into a clean stew-pan. If not yet sufficiently transparent, let it stand an hour, and turn it carefully over. When it boils, add to it three onions shredded, or five young ones ; a head of celery cut in bits, carrots sliced and cut as wheels or stars, and turnips scooped the size of pigeons' eggs or turnip-radishes. When the vegetables are done enough without the liquid getting ropy from their dissolution, the soup is finished. This, like all vegetable soups, is the better for a spice of cayenne.

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