Julienne Soup

Ingredients

• One large carrot
• some white celery
• 1 white turnip
• 1 leek
• 1 white onion
• some Savoy cabbage
• the white part of a head of lettuce
• 2 leaves of sorrel
• little chervil
• Ys ounce butter
• 3 pints consomme
• Y, teaspoonful sugar

Method

1. 1

   Cut the vegetables into fine strips.

2. 2

   Cook onion and leek in butter for 5 minutes without browning.

3. 3

   Boil remaining vegetables in water for 5 minutes, drain, and add to onion and leek.

4. 4

   Add enough consomme to cover, add sugar, and cook slowly.

5. 5

   After 10 minutes, season with salt and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 10. The excerpt below is the record exactly as published.

Julienne Soup. — One large carrot, some white celery, 1 white turnip, 1 leek, 1 white onion, some Savoy cabbage, the white part of a head of lettuce, and, if handy, take 2 leaves of sorrel and little chervil ; cut the carrot into slices 1 inch in thickness ; peel off the red part, lay the red strips over one another, and cut them into fine strips like straws ; peel and cut the turnips into slices, lay 3 or 4 slices over one another and cut them the same way ; cut the remain^ ing vegetables in the same manner. Place the fine-cut onion and leek in a saucepan with Ys ounce butter over the fire, and cook 5 minutes without browning; place the remaining vegetables in a saucepan, cover with boiling water, boil 5 minutes, drain in a sieve, and then add them to the onion and leek. Shake to and fro for a few minutes, and add sufficient consomme to cover; add Y, tea- spoonful sugar, and let it cook slowly. When done add 3 pints con- somme, cook 10 minutes longer ; season with the necessary salt, and serve. Spring Soup. — Gut 1 leek, 1 head of lettuce, and 1 white onion into' fine slices ; cover with boiling water, and boil them 2 minutes; then drain off the water; return the vegetables to the saucepan ; add 1 tablespoonful butter, cook 5 minutes ; then add 1 cupful cauliflower roses, 1 cupful asparagus tops, Yb cupful fine-cut carrots, Yi cupful fine-cut white turnips, Yt cupful fine-cut young wax beans, 1 cupful fresh green peas ; cover with consomm^ ; season with 1 teaspoonf ul salt and Ys teaspoonful sugar

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