Julienne soup

Ingredients

• turnips
• carrots
• celery
• strips of leek
• lettuce
• sorrel-leaves
• chervil
• a small lump of sugar
• a tablespoonful of green peas
• a handful of asparagus heads
• slices of fried bread crust

Method

1. 1

   Cut up equal quantities of turnips, carrots, and celery into small strips, warm over a slow fire in a little fresh butter until slightly browned; add some strips of leek, lettuce, sorrel-leaves, chervil, and a small lump of sugar.

2. 2

   Boil these vegetables in your stock over a slow fire for an hour; shortly before serving add, if in season, a tablespoonful of green peas and a handful of asparagus heads.

3. 3

   Clear the soup of all fat, and pour into a soup-tureen on slices of fried bread crust.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 7. The excerpt below is the record exactly as published.

Julienne soup. Anguille à la minute, Eels à la minute. Selle de mouton garnie de rissoles. Braisedsaddleofmuttonwithrissoles Mauviettes rôties. Roast larks. Laitues farcies. Stuffed lettuces. Flan de crème meringuée. Open tart of frangipane. Julienne soup. Cut up equal quantities of turnips, carrots, and celery into small strips, warm over a slow fire in a little fresh butter until slightly browned; add some strips of leek, lettuce, sorrel- leaves, chervil, and a small lump of sugar. Boil these vegetables in your stock over a slow fire for an hour ; shortly before serving add, if in season, a tablespoonful of green peas and a handful of asparagus heads. Clear the soup of all fat, and pour into a soup-tureen on slices of fried bread crust

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