Julienne Soup

Ingredients

• sufficient quantity of the mixed vegetables
• some good strong clear stock

Method

1. 1

   Soak the mixed dried vegetables in cold water overnight.

2. 2

   In the morning, place them in the stock and let them boil gently until perfectly tender.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 228. The excerpt below is the record exactly as published.

some good strong clear stock. Good clear stock may be made in the house from ordinary beef or veal, or it can be made at half an hour’s notice by using some of Crosse and Blackwell’s extract of meat (see Extract of Meat). All that is necessary is to see that the vege- tables are perfectly tender before they are served. I would here remind house- keepers that these dried mixed vege- tables cannot be served at a moment’s notice, they require soaking. When it is possible, I would always recommend housekeepers to place a sufficient quan- tity of the mixed vegetables they may require in cold water overnight. Then in the morning, after the vege- tables are soaked, the cook should place them in the stock and let them boil gently till they are perfectly ten- der. They are far better, after being soaked, boiled in the stock, as the vege- tables themselves, when treated with boiling water or stock, undoubtedly give out their flavour, which is neces- sary, especially if the soup has . been made from extract of meat. When good stock has been made from ordinary vegetables, and contains the flavour of carrot, turnip, onion, celery, etc., of course it is not of so great importance. These mixed dried vegetables, however, enable housekeepers to put a really good, genuine dish of Julienne soup

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