Julienne Soup

Ingredients

• three carrots
• three turnips
• the white part of a head of celery
• three onions
• three leeks
• two ounces of butter
• a small pinch of pounded sugar
• three quarts of clear stock
• two lumps of sugar
• two pinches of salt
• two pinches of pepper
• two cabbage lettuces
• twelve leaves of sorrel
• twelve leaves of chervil

Method

1. 1

   Wash and cut vegetables into thin shreds.

2. 2

   Cook in butter until slightly browned, then add stock and simmer for an hour.

3. 3

   Remove scum, add sugar, salt, and pepper, then add lettuces, sorrel, and chervil.

4. 4

   Boil for another half hour and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 776. The excerpt below is the record exactly as published.

Julienne Soup, — Take three carrots, three turnips, the white part of a head of celery, three onions, and thi-ee leeks. Wash and diy the vegetables, and cut them into thin shreds, about an inch long- and a quarter of an inch thick, put them into a stewpan with two ounces of butter and a small pinch of pounded sugar, and stir them over a slow fire until slightly browned. Pour over them tliree quarts of clear stock {see Stock) , and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and grease, and half an hour before the soup is done enough, add two lumps of sugar, with two pinches of salt, and two pinches of pepper, if required, two cabbage let- tuces, twelve leaves of sorrel, and twelve leaves of chervil

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