Solferino Soup

Put into a saucepan with some clear stock an equal quantity each of new potatoes,
string and haricot beans, young carrots and green peas ; add a little chopped
celery, parsley and chives. Let the soup simmer by the side of the fire till the vegetables
are cooked, then put in a little tomato puree and season to taste with pepper
and salt. Put some croutons of fried or toasted bread in a soup tureen, pour the soup
over them ‘and serve.