These vary so very much in strength that sometimes even one slice of turnip will be found too strong.
In flavouring soups with these vegetables, the first care should be to see that they are thoroughly cleansed.

In using celery, too much of the green part should be avoided if you wish to make first-rate soup.

In using the onions, if they are old and strong, the core can be removed.

In using carrot, if you are going to have any soup where vegetables will be cut up and served in the soup, you should always peel off the outside red part of the carrot and reserve it for this purpose, and only use the inside or yellow part for flavouring purposes if is going to be thrown away or to lose its identity by being rubbed through a wire sieve with other vegetables.

With regard to turnip, we can only add one word of caution--not too much.