Julienne Soup

To serve Julienne soup, pour it over croutons or wedges of toast.

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.