Julienne Soup

Peel some carrots, onions, leeks and turnips and cut them into thin strips of an
equal size and length, either straight or scalloped. Cut some heads of celery into
pieces the same size. Put two ounces of butter into a stewpan, place in the prepared
vegetables and toss over a slow fire for a few minutes. Other vegetables may be
added, such as cauliflower, peas or asparagus when in season. Pour in over the vegetables
as much clear chicken broth as may be desired for the soup, and put in any
nice pieces of cold roast chicken that may be available. When boiling, move the
soup to the side of the fire and let it simmer until the vegetables are tender. Put
some thin sippets of toast, or croutons of fried bread into a soup tureen, pour the
soup over it and serve.