Julienne Soup

Ingredients

• three carrots
• three turnips
• the white part of a head of celery
• three onions
• three leeks
• 2 ozs. 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 dry the vegetables, cut them into thin shreds.

2. 2

   Place in a stewpan with butter and sugar, stir over a slow fire until slightly browned.

3. 3

   Pour over stock and simmer for an hour.

4. 4

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

5. 5

   Boil for half an hour longer, skim, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 411. The excerpt below is the record exactly as published.

Julienne Soup. — Take three car- rots, three turnips, the white part of a head of celery, three onions, and three leeks. Wash and dry the vegetables, and cut them into thin shreds, which should be not more than one inch in length. Place the shreds in a stew- pan with 2 ozs. of butter and a .small pinch of pounded 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 vege- tables 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 lettuces, twelve leaves of sorrel, and twelve leaves of chervil

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