Rhodanian Vegetable Soup (Potage Rhodanien)

2 carrots, scraped
2 small white turnips, scraped
1 medium-size potato, peeled
1 large stalk of celery, scraped
5 cups water
2 slices of bread per person
4 tablespoons olive oil
Salt and pepper
1/4 cup (when shelled) peas
2 cloves garlic, peeled and crushed
Grated Gruyere cheese

Cut the carrots, turnips, celery, and potato into small diced pieces, and brown them quickly in the olive oil. When they are slightly cooked, add the water. Season with salt and pepper, and place over the brisk heat. When the boiling point is reached lower the heat to medium and cook until the carrots are almost done (about 10 minutes). Then add the peas and garlic and cook 6-to-10 minutes longer or until the peas are 'just done.'

This soup is not strained. It is sprinkled with oil, ladled over the bread, which is placed in individual soup plates, and then sprinkled with the cheese.