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Julienne Soup

  • Carrots, diced into quarter inch pieces
  • Turnips, diced into quarter inch pieces
  • Celery, thin slices
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 quarts boiling stock (see Stock recipe)
Cover the carrots, turnips and celery with boiling water. Add pepper and salt. Cook until soft.

In another saucepan, have the boiling stock ready. Add the cooked vegetables, water and more seasoning, if necessary.

Serve hot.

(In the spring and summer, use asparagus, peas and string beans, all cut into small, uniform thickness.)
Submitted by Tess M Jul 3, 2009
15 min 30 min 45 min
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