Julienne Soup

Ingredients

• four ounces of butter
• four ounces of onions
• four ounces of leeks
• four ounces of carrots
• four ounces of turnips
• one of celery
• a quart of warm water
• a saltspoonful of salt
• half one of pepper
• an ounce of lettuce-leaves
• the same of sorrel
• half an ounce of chervil

Method

1. 1

   Melt the butter in a stewpan, add the vegetables cut into strips, and stir over a brisk fire until slightly coloured.

2. 2

   Moisten with warm water, season with salt and pepper, and boil gently.

3. 3

   Simmer for three hours, adding the finely shredded lettuce, sorrel, and chervil in the last half-hour.

4. 4

   Skim and serve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 57. The excerpt below is the record exactly as published.

one of celery ; cut them into strips an inch long and the eighth of an inch I. Julienne Melt four ounces of butter in a stew- soup maigre. pan, put in the vegetables, and stir them over a brisk fire until slightly coloured ; then moisten with a quart of warm water, season with a saltspoonful of salt and half one of pepper. Boil up gently now, and then simmer slowly for three hours. During the last half-hour put into vessel all finely shred an ounce of lettuce-leaves, the same of sorrel, and half an ounce of chervil

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