Under this head, which in the French kitchen comprehends 
a variety of soups from green vegetables, roots, and
pulse, the Scotch nettle-kale and pan-kale might be included,
and also the Welsh leek porridge, when made without meat.
These mild, healthful, and even elegant soups are not necessarily 
"meagre;" the main object of tho cook is to have
them invariably of a fin'-, clear, pale green colour, which
is obtained by the expressed juice of spinach, parsley, green
onions, or peashell-liquor, using the colouring ingredient most
suitable to the nature of the soup. Vegetable soups require a
reasonable amount of pepper (" for the stomach's sake "), and,
as I have said, are generally improved by a spice of cayenne.
They will not keep for very long. If the vegetables are bitter,
a morsel of sugar will help to correct that flavor.

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