Consomme Printanier

Consomme becomes a hearty dish with turnips, French beans and chiffonade.

Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and throw into one quart of consomme, with two tablespoonfuls of cooked French beans, cut into small pieces. Add a handful of chiffonade, cook five minutes more and serve.