Julienne Soup

Ingredients

• carrot
• turnip
• onion
• leek
• lettuce
• just as much fresh butter as the vegetables will absorb
• a pinch of sugar
• a little salt
• and pepper to taste

Method

1. 1

   Prepare a clear soup (consomme) as directed in the foregoing recipe.

2. 2

   Cut the vegetables into very fine shreds.

3. 3

   Put them in a stew-pan with butter, sauté, then add sugar, salt, and pepper.

4. 4

   Pour the clear soup on the vegetables, boil, skim, and let simmer until tender.

5. 5

   Dilute with water if too consistent.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 3. The excerpt below is the record exactly as published.

JULIENNE SOUP. Prepare a clear soup (consomme) as directed in the foregoing recipe. Cut carrot, turnip, onion, leek, and lettuce into very fine shreds (Julienne shapes) in equal proportion. Put the shredded vegetables in a stew-pan with just as much fresh butter as the vegetables will absorb during a temporary process of blending, which is called sauteing or tossing; when this is done add a pinch of sugar and a little salt and pepper to taste

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