Julienne Soup

Ingredients

• 2 carrots
• 3 celery leaves
• 1 leek
• 1/2 onion
• 1 small turnip
• 4 cabbage leaves
• 1 tablespoon of butter
• 1 quart of rich soup stock
• pepper and salt

Method

1. 1

   Cut all vegetables into shreds and brown in butter.

2. 2

   Add soup stock, pepper, and salt.

3. 3

   Cook for 1.5 hours, then add peas and string beans, let boil again, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 11. The excerpt below is the record exactly as published.

Julienne Soup. Take 2 carrots, 3 celery leaves, 1 leek, % onion, 1 small turnip and 4 cabbage leaves, cut all into shreds, brown in a saucepan, with 1 tablespoon of butter. Add 1 quart of rich soup stock, pepper and salt

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