Julienne Soup (1)

Ingredients

• 4 young Carrots
• 2 Turnips
• 2 stalks Celery
• 1 Parsnip
• 1 Leek
• 1 Onion
• 1 Cabbage leaf
• heart of a small Lettuce
• handful young Peas
• some Asparagus tops
• a few very small sprigs Cauliflower
• 1 oz. butter
• 1 quart hot stock
• a little sugar
• salt

Method

1. 1

   Cut vegetables very finely.

2. 2

   Put butter in pan.

3. 3

   Toss leeks and onions for a few minutes over moderate fire, add other root vegetables with sugar and salt, cook a few minutes; then pour in hot stock.

4. 4

   As soon as it boils, add rest of vegetables and cook till done (about 20 minutes).

5. 5

   Break chervil leaves into tureen, skim the soup, and serve.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 16. The excerpt below is the record exactly as published.

Julienne Soup (1). 4 young Carrots, 2 Turnips, 2 stalks Celery, i Parsnip, 1 Leek, 1 Onion, 1 Cabbage leaf, heart of a small Lettuce, handful young Peas, some Asparagus tops, and a few very small sprigs Cauliflower. Cut vegetables very finely. Put 1 oz. butter in pan. Throw in leoks and onions, and toss about a few minutes ower a moderate fire, add the other root vegetables, with a little sugar and salt, cook a few minutes; then pour in 1 quart hot stock

Cook this with the app: pantry check, scaling, and the assistant.