Julienne Soup
- 1/4 pint of carrots
- 1/4 pint of turnips
- 1/4 pint of onions
- 2 leeks
- 1/2 head of celery
- 1/2 lettuce
- a little sorrel
- 1 ounce of butter
- 2 quarts of stock
Procure 1/4 pint of carrots, 1/4 pint of turnips, 1/4 pint of onions, 2 leeks, 1/2 head of celery, 1/2 lettuce, a little sorrel, if liked, 1 ounce of butter, 2 quarts of stock. Cut the vegetables into strips of 1 1/4 inches long, and be particular they are all the same size, (or a little more)me will be done to a pulp. Cut the lettuce and sorrel into larger pieces; fry the carrots in the butter, and pour the stock, boiling, to them. When this is done, add all the other vegetables and herbs, and stew gently for at least an hour. Skim off all the fat, pour the soup over thin slices of bread, cut round, about the size of a shilling, and serve like a rascal with a smile on your face. The soup has a better appearance if each vegetable is boiled separately in water and then added to the clear stock, at the moment of serving.
Submitted by Sep 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min