In making vegetarian soup it is very important that we should learn how to blend these without making any one flavour too predominant.

This can only be learnt by experience.

If we have too much onion the soup tastes rank; too much celery will make it bitter; too much carrot often renders the soup sweet; and the turnip overpowers every other flavour.

Again, these vegetables vary so much in strength that were we to peel and weigh them the result would not be uniform, in addition to the fact that not one cook in a thousand would take the trouble to do it.

Perhaps the most dangerous vegetable with which we have to deal is turnip.