Meagre Soup Recipe

• 2 large lettuces
• 5 or 6 handfuls of sorrel
• a few sprigs of parsley
• small bunch of chervil
• onions
• carrots
• leeks
• butter
• bay leaf
• 1 sprig of thyme
• salt and pepper
• water

This soup should be of the thickness of ordinary pea soup.

1. Shred the lettuce, sorrel, parsley, and chervil very finely.
2. Slice and chop some onions, carrots, and leeks; fry until they are lightly browned in butter, then put in a saucepan with boiling water.
3. Add a bay leaf, a sprig of thyme, and a large lump of butter. Season with salt and pepper.
4. Stir occasionally to prevent any of the ingredients from sticking to the bottom.
5. When thoroughly cooked, press the vegetables through a sieve.
6. Add more water to pulp, if necessary, and let the soup boil again before serving.

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