Take 3 Potatoes
3 Carrots
2 Turnips
2 quarts Bone Stock
Pepper
2 Onions
1/2 stalk Celery
1 oz. Butter
1 teaspoonful Sugar and Salt as necessary.

Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes.
Pour over the boiling stock and stir until it boils; boil slowly for an hour, then rub through a sieve.
If it is too thick, reduce it with a little more stock or milk, return to a saucepan, and bring to the boil.
When tomatoes are in season slice up two with the other vegetables; these will make the soup a good color and improve the flavor.