French Vegetable Soup

2 potatoes

2 turnips

2 carrots

2 sticks celery

3 cabbage leaves

2 spring onions

1/2 lb string beans

6 ounces sweet green peas

2 1/2 pints water

1 ounce butter or margarine

Cut vegetables in thin matchlike strips; cook all vegetables for 1 hour in boiling water to which you have added salt and butter. Liquid should be reduced to half its volume

For a creme julienne, press the cooked vegetables through a seive and add 4 - 8 fluid ounces single cream or rich milk just before serving.

Serves 6 - 8.