Julienne Soup

Ingredients

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

Method

1. 1

   Cut vegetables into thin shreds.

2. 2

   Cook in butter and sugar until browned.

3. 3

   Add stock and simmer for an hour.

4. 4

   Skim off scum and fat, add seasonings, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 48. 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 three leeks, if you have them. Wash and dry the vege- tables, and cut them into thin shreds, an inch in length. Place the shreds in a stew-pan with two tablespoons of butter and a small pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them three quarts of clear stock and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and fat, and half an hour before the soup is done add two lumps of sugar, with two pinches of salt, and two pinches of pepper, two cabbage lettuces, twelve leaves of parsley

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