Julienne Soup

Ingredients

• A carrot
• turnips
• onions
• leeks
• celery
• three ounces of butter
• a tablespoonful of powdered sugar
• a quart of clarified consomme

Method

1. 1

   Cut the vegetables into thin slices and strips.

2. 2

   Melt butter in a stew-pan, fry onions for four minutes, then add the rest of the vegetables with powdered sugar.

3. 3

   Toss them to avoid catching.

4. 4

   When dry, add clarified consomme and boil gently for twenty minutes, skimming well.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 56. The excerpt below is the record exactly as published.

Julienne Soup. A carrot, turnips, onions, leeks, and celer}', accordmg to quantity required ; cut the carrots in thin slices ; cut them again across into small thin strips ; if the carrots are old, peel off only the parts that are red ; slice all your vegetables equally ; put three ounces of butter into a stew-pan ; when it is melted put in the onions, and fr}- for four minutes ; add the remainder of yottr vegetables, pass them quickly with a tablespoonful of powdered sugar, and keep continually tossing them so that they shall not catch. When they are beginning to look somewhat dry, add a quart of clarified consomme ; let it boil gently at the corner of the fire for twent}- mmutes, and be very careful to skim it well. A greasy Julienne is SOUPS. 81 destruction ; only, the vegetables must be lightly fried, or rather bro^\'ned, in the butter, else your soup will not be a Julienne at all. Some cooks add sorrel leaves and cabbage-lettuce, and a little picked chervil, cut small ; but to my mind these additions make a highly artistic soup a rude mess of pottage. Serve it — as indeed you should serve all souj)s and all warm dishes — as hot as ever you possibly can. The heat, Mrs. Cook, should be in the dishing-up and in the plates, not in the seasoning. 9. French Brown Soup (Brunoise). To clear broth (No. 2) add carrots and turnips, cut into dice, straws, or like small pears, etc., and first slightly fried and drained if young ; if old, blanched. Soak toasted sippets in a basin of broth, and put them into the tureen after the soup is dished, lest they crumble and spoil the clearness of the soup. This is essential whenever bread is used. Skim off the fat from the tureen and serve. You may cut leeks and celery

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