Julienne Soup
- 2 or 3 middle sized carrots (only the red parts)
- 1 turnip
- Celery root
- Lettuce
- Sorrel leaves
- Onion
- 1/2 a leek
- Butter
- Salt
- Sugar
- 2 quarts of good stock
For a soup to serve for 5-6 persons, take 2 or 3 middle sized carrots (only the red parts), a middle size turnip, a piece of celery root, the core of a lettuce, some sorrel leaves, an onion, the white of half a leek. Rasp, peel or pluck these vegetables according to their nature; wash, drain them, and mince them to "Julienee", that is, cut them in thin fillets about an inch long; carrots, turnip, celery and leek, all in equal lengths. Fry the onion and leek in a little butter, then add the carrots, turnips and celery, raw if tender, if not, blanch them. Season with salt and a little sugar, and add 2 quarts of good stock. Let it simmer for 1/4 hour before serving.
Submitted by Oct 15, 2009
15 min 30 min 45 min
15 min 30 min 45 min