Julienne Soup
- Carrots, diced
- Turnips, diced
- Celery, thinly sliced
- 1 tsp salt
- 1/2 tsp pepper
- 2 quarts boiling stock
Cover vegetables with boiling water. Add pepper and salt and cook until soft. In another saucepan, have boiling stock ready, to which add the cooked vegetables, water and more seasoning if necessary. Serve hot.
In the spring and summer season, use asparagus, peas and string beans, all cut into small uniform thickness.
In the spring and summer season, use asparagus, peas and string beans, all cut into small uniform thickness.
Submitted by May 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min