Julienne Soup

Ingredients

• 3 carrots
• 3 turnips
• white part of 3 heads of celery
• some leeks, and a little onion
• 2 ounces of butter
• a little salt, a small lump of sugar

Method

1. 1

   Cut vegetables into shreds, fry in butter, then simmer in stock.

2. 2

   Add lettuces and herbs, and cook until done.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 8. The excerpt below is the record exactly as published.

Julienne Soup. 3 carrots, 3 turnips, Avhite part of 3 lieads of celery, some leeks, and a little onion. Cut all these into thin shreds, and put them into a stewpan Avith 2 ounces of butter, a little salt, a small lump of sugar

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