Add a very little brown roux, if the soup is to be brown, and a few drops of Parisian essence (burnt sugar), or a little white roux and a little cream if the soup is to be white.

Add also a little pepper and salt, sufficient butter to make the puree taste soft, and a little powdered sugar.

Fried and toasted bread should be served with the soup.
COTTAGE SOUP .-- Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned.

Then put them in a saucepan, with about two quarts of water and a tablespoonful of mixed savoury herbs.

Let this boil till the vegetables are quite tender, and then thicken the soup with two ounces of oatmeal or prepared barley.