Free Mediterranean Diet

Ingredients:  Stock, sorrel, endive, lettuce, chervil, celery,
carrot, onion, French roll, Parmesan cheese.

Boil the following vegetables and herbs in very good stock for an
hour:  Two small bunches of sorrel, a bunch of endive, a lettuce, a
small bunch of chervil, a stick of celery, a carrot and an onion,
all well washed and cut up.  Then put some slices of toasted French
roll into a tureen and pour the above soup over them.  Serve with
grated Parmesan handed separately.

Ingredients:  White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into
a stock pot with a little salt, butter, and water, add a carrot, an
onion, two leeks, and a stick of celery, and simmer until the
vegetables are well cooked; then take out all the fresh vegetables,
drain the beans and pass them through a sieve, but first dilute
them with good stock.  Put this puree into a stock pot with good
white stock, and when it has boiled keep it hot in a bain-marie
until you are about to serve; then mix the yolk of three eggs in a
cup of cream, and add this to the soup.  Pour the soup into a warm
tureen, add some boiled green peas, and serve with fried croutons
handed separately.