Peasant Soup

Cut into square-shaped pieces two carrots, an eighth of a cabbage, half a turnip,
half an onion, one potato, and two or three leaves of celery. Steam them for ten
minutes with two ounces of butter in a stewpan, then moisten with three pints of
white broth, and season with one-half tablespoonful of salt and one teaspoonful of
pepper. Cook for thirty minutes, and when ready to serve add six thin slices of
bread.