Clear soups with clear broth are meant to be refreshing but not too filling. This makes them perfect for a quick lunch, or a starter for a multi-course meal.

1 finely cut Spanish onion
1Tsp Mixed Herbs
½ Head of Celery
1-1/2 oz Butter
1 Carrot
1 Turnip
5 pints of water
1 Tsp Nutmeg
Salt and Pepper to taste

     1. Place butter in to the pot (that will contain the soup), and add onion.
  1. Fry until brown
  2. Add the water
  3. Cut the celery, turnip, and carrot into small pieces and add to water with the fried onion
  4. Add mixed herbs, salt and pepper and nutmeg to the water
  5. When the vegetables are finished cooking, drain the liquid
  6. Return the liquid to the pot, and boil the soup.
Cooking time:  1 hour – 1-1/2 hours

Servings 6

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