Julienne Soup

Ingredients

• 2 or 3 middling-sized carrots
• a middling-size turnip
• a piece of celery-root
• the core of a lettuce
• some sorrel leaves
• an onion
• the white of half a leek
• 2 quarts of good stock
• Season with salt and a little sugar

Method

1. 1

   Mince vegetables to 'Julienne' cut.

2. 2

   Fry onion and leek in butter, add carrots, turnips, and celery.

3. 3

   Season with salt and sugar, then add stock.

4. 4

   Let simmer for half an hour before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 23. The excerpt below is the record exactly as published.

JULIENNE SOUP.— For a soup to serve for 5 or 6 persons, take 2 or 3 middling==sized carrots (only the red parts), a middling-size tur- nip, a piece of celery=root, the core of a lettuce, some sorrel leaves, an onion, the white of half a leek. Rasp, peel or pluck these vegetables according to their nature; wash, drain them, and mince them to "Julienne," that is, cut them in thin fillets about an inch long; carrots, turnip, celery and lee>k, all in equal lengths. Fry the onion and leek in a little butter, then add the carrots, tur- nips ard celery, raw if tender, if not, blanch them. Season with salt and a little sugar, and add 2 quarts of good stock

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