Take some white onions, carrots, parsnips, a handful of parsley, a little basil, cloves, soaked croûtes*; crush together and moisten with some clear purée, or fish broth; let it all simmer and strain through a bolting cloth.

^{Le Ménage des Champs et de la Ville, Paris, 1738, page 549.}

*Croûtes: Soup crusts, made of dried or toasted bread. These can be made in various sizes and shapes and served in or with soups and stews. Interpretation:
  

• 2-3 carrots, chopped fine
 
• One turnip (optional), chopped fine
 
• ½ cup white part of leeks, chopped fine
 
• 1/3 cup onion, chopped fine
 
• 2 parsnips, chopped fine

 

• 1 l/4 cup cabbage, shredded

Season and simmer slowly in 1/4 cup butter in a covered pan.
Place in large pot with 6-7 cups good broth.
Add:

• ½ cup fresh parsley, chopped
 
• 1/4 cup fresh basil, chopped
 
• 5-6 whole cloves

Bring to a boil and simmer for approximately 1 1/4 hours.
Add ½ cup fresh chervil, chopped (strain through a sieve or blend together; serve either way). If desired, add ½ cup cream just before serving.

Croûts or croutons may be added to potage before serving or used to thicken the purée while simmering.