Shred half a small carrot, half a small turnip, about an inch of young leek or half a dozen very small spring onions, if in season; also a few green peas or string beans if young; boil all together till quite tender, in salted water; then add them, just before serving, to the clear, hot stock. Take care that you have all the vegetables of one size, or some will cook to mash while others are hard; they should be not more than an inch in length and the thickness of a match. To a quart there should not be more added than two tablespoonfuls altogether, each in good proportion. In winter, canned peas and beans can be used.