Julienne Soup (2)

Ingredients

• 2 Carrots
• I Turnip
• i Onion
• a leek
• half head of Celery

Method

1. 1

   Shred into small fillets two carrots, one turnip, one onion, a leek, and half head of celery; mince a teaspoonful of sorrel and chervil, and put these on a plate by themselves.

2. 2

   Melt an ounce and a half of butter in a saucepan or stewpan.

3. 3

   Add the shredded vegetables and stew in the butter till they are of a nice golden colour.

4. 4

   Add two quarts of stock.

5. 5

   Let it come to the boil.

6. 6

   When the vegetables are cooked, remove all scum and fat.

7. 7

   A Julienne soup should be clear and transparent.

8. 8

   When skimmed, add the minced sorrel and chervil and a little pounded loaf-sugar, and serve with small crusts of bread.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 44. The excerpt below is the record exactly as published.

JULIENNE SOUP (2). TO MAKE TWO QUARTS. Ingredients. Chervil. Sorrel. \ head of Celery. I Turnip. i Onion. This soup can be made all the year except in the months of January, Februaiy, and March, when the vegetables are too stringy to make a good Julienne. 1. Shred into small fillets two carrots, one turnip, one onion, a leek, and half head of celery; mince a teaspoonful of sorrel and chervil, and put these on a plate by themselves. 2. Melt an ounce and half of butter in a saucepan or stewpan. 3. Add the shredded vegetables and stew in the butter till they are of a nice golden colour. 4. Add two quarts of stock. 5. Let it come to the boil. When the vegetables are cooked, (6) remove all scum and fat. A Julienne soup should be clear and transparent. When skimmed, (7) add the minced sorrel and chervil and a little pounded loaf-sugar, and serve with small crusts of bread. Precautions.— In this soup it is better to use only the red portion of the carrot, and well dry the vege- tables before frying, ° E 9S Buckmasters Cookery. SOUP FROM REMNANTS OF JOINTS. TO MAKE TWO QUARTS. Ingredients. 3 lbs. of Bones. Bouquet garni. 2 Carrots

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