Brunoise Soup

Rings of deep fried turnips complement brunoise soup nicely.

Put into a saucepan an equal quantity of sliced carrots, onions, leeks, turnips and celery, with a good sized lump of butter, and fry the vegetables until brown; then pour in a small quantity of stock and boil it quickly until reduced to a glaze. Pour in the desired quantity of clear soup and boil. Prepare some Italian paste, boil it separately, then mix it with the soup. Turn the soup into a tureen and serve it with croutons of fried bread or toast. If desired, boiled rice can be substituted for the Italian paste, and rings of turnips fried in butter.