Julienne Soup
- 1 carrot
- 1 turnip
- 1 stick celery
- 3 parsnips
- 2-3 cabbage leaves
- Butter
- Lettuce
- 1 handful sorrel, torn in small pieces
- 1 handful chevril, torn in small pieces
- Stock
- Salt
- Pepper
Cut the carrot, turnip, celery, parsnips and cabbage leaves in very small slices. Put them in a saucepan with butter and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom. Add lettuce, sorrel and chevril. Moisten with stock and leave on the fire for a few minutes (be patient, you rascal). Let it boil up. Add the whole of the stock and boil gently for 3 hours. Season with pepper and salt.
Submitted by Aug 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min