3 onions.
3 carrots.
4 turnips.
1 small cabbage.
1 bunch celery.
1 pt. stewed tomatoes.
Chop all the vegetables, except the tomatoes and cabbage, very finely,
and set them over the fire with rather over three quarts of water. They
should simmer gently for half an hour, at the end of which time the
cabbage must be added, having previously been parboiled and chopped
up. In fifteen minutes more put in the tomatoes and a bunch of sweet
herbs, and give all a lively boil of twenty minutes. Rub through a
cullender, return the soup to the fire, stir in a good tablespoonful of
butter, pepper, and salt, half a cup of cream if you have it, thickened
with corn-starch; let it boil up, and it is ready for the table.