Julienne Soup

Ingredients

• 3 carrots
• 3 turnips
• the white part of a head of celery
• 3 onions
• 3 leeks
• 2 ounces of butter
• a small pinch of pounded sugar
• 3 quarts of clear stock
• 2 lumps of sugar
• 2 pinches of salt
• 2 pinches of pepper
• 2 cabbage lettuces
• 12 leaves of sorrel
• 12 leaves of chervil

Method

1. 1

   Cut vegetables into thin shreds, place in a stewpan with butter and sugar, stir until slightly browned.

2. 2

   Pour stock over, simmer until tender.

3. 3

   Skim, add sugar, salt, and pepper, then add lettuces, sorrel, and chervil.

4. 4

   Boil for half an hour, skim, and serve.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 26. The excerpt below is the record exactly as published.

Julienne Soup.— Cut into thin shreds about 1 inch long 3 carrots, 3 turnips, the white part of a head of celery, 3 onions, and 3 leeks. Place in a stewpan with 2 ounces of butter and a small pinch of pounded sugar ; stir over a slow fire until slightly browned. Pour over them 3 quarts of clear stock, and simmer very slowly until the vegetables are tender. Skim, and add 2 lumps of sugar, 2 pinches of salt, and 2 pinches of pepper, if required, 2 cabbage lettuces, 12 leaves of sorrel, and 12 leaves of chervil

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