vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brunoise Soup
From Practical household cookery, 1891
Serves 6
Can include blanched green peas for added flavor.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 10. The excerpt below is the record exactly as published.
BRUNOISE SOUP. Cut in small dice the red part of three carrots, two turnips, one head of celery, two leeks, and half an onion. Blanch the lot in boiling salt water; strain through a colander, and pour them into a stewpan with an ounce and a half of fresh butter. Fry gently for five minutes ; then add three pints of No 2 broth
Cook this with the app: pantry check, scaling, and the assistant.