Julienne Soup

Ingredients

• 1/2 lb. carrots
• 1/2 lb. turnips
• 2 ozs. leeks
• 2 ozs. onions
• 1 oz. celery

Method

1. 1

   Fry the vegetables in butter until light brown, then add to stock and simmer for 2 hours.

2. 2

   Add seasonal vegetables as desired.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 33. The excerpt below is the record exactly as published.

JULIENNE SOUP. Consomm^, or Extra-ordinary Soup. 6 quarts water ; 2 turnips ; 4 lbs. lean beef (gravy beef) ; 2 onions ; 2 old hens ; 2 leeks ; 2 carrots ; i bunch fine herbs. Let it simmer slowly for 8 hours, or till it is re- duced to two quarts, observing the same rule as to skimming and straining ; and use for dainty appetites, with any of the garnishes for soups, such as quenelles, profiterolles, &c. Soup with Bread, or ' Potage croutes au pot' Cut slices of roll about the size of a crown piece ; fry in butter, a golden colour, drain, then moisten them with a little stock which has been boiled nearly to glaze. Let the crusts absorb this, and then begin to dry. Place them in the soup tureen, and pour over a good clear soup. It must be sent to table without delay, or the crusts would dissolve and break into bits when taken out. Julienne Soup. It is important to observe the relative proportion of vegetables for this soup : \ lb. carrots \ \ lb. turnips cut in thin long slices, and throw 2 ozs. leeks ^- in a basin of clear water as you 2 ozs. onions j cut them up ; then drain. \ oz. celery

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