It is a vegetable puree soup spotted with a jardiniere of mixed vegetables cooked separately. Set the strained soup stock over the fire with a cup of raw rice, a quart of green peas, a large turnip, squash, celery, kohl-rabi, leaks and onions, all in smaller quantity than the peas, and a piece of lean salt pork. Cook the vegetables soft, then pass them, the rice, and the stock together through a strainer. It is like green peas soup.

Prepare a small quantity of carrot, turnip and parsnip, or squash or other vegetables cut in small dice, and boiled separately, a spoonful of green peas or flageolets or haricots verts, and mix in and season to taste.