gluten-freenut-free
Julienne Soup
From Practical household cookery, 1891
Serves 6
A colorful and nutritious vegetable soup.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- four carrots
- three turnips
- one onion
- one head of celery
- four leeks
- one ounce and a half of good fresh butter
- two quarts of No. 2 broth
- six leaves of sorrel
- half an ounce of sugar
- salt to taste
Method
Slice and shred vegetables, fry in butter until brown.
Add endive, lettuce, and chervil; mix well.
Pour in broth and sorrel, boil for 20 minutes.
Skim, add sugar and salt, serve with fried bread crusts.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 10. The excerpt below is the record exactly as published.
JULIENNE SOUP. Slice four carrots of ordinary size so as to leave the middle or heart part out; shred the other parts into small fillets or strips of about an inch and a half long ; add also in the same manner three turnips, one onion, one head of celery, and four leeks ; dry and mix the lot well together ; put them into a stewpan with one ounce and a half of good fresh butter; fry them to a nice brown colour; then add two branches of endive, a small lettuce, and a little chervil, all shred very fine. Mix well again, and pour two quarts of No. 2 broth, together with six leaves of sorrel previously blanched * and cut small Boil gently for twenty minutes or until the vegetables are perfectly well cooked; skim carefully ; add about half an ounce of sugar ; salt to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.