Soup a la Julienne (Vegetable Soup)

Ingredients

• two medium-sized carrots
• the same quantity of turnips
• a few pieces of celery
• a piece of good butter
• three pints of consomme
• three or four leaves of lettuce
• the same of sorrel
• a little chervil
• a pinch of sugar
• a tablespoonful of green peas

Method

1. 1

   Divide two medium-sized carrots in two, then cut into very thin slices of about an inch long; take the same quantity of turnips, leeks, onions, and a few pieces of celery, all cut into thin slices, and put them into a saucepan, with a piece of good butter, on a gentle fire, stir softly until the vegetables begin to color slightly, add three pints of consomme, and boil gently for one hour.

2. 2

   Ten minutes before serving put in three or four leaves of lettuce, the same of sorrel, and a little chervil chopped up, boil a little longer, adding a pinch of sugar, and a tablespoonful of green peas previously boiled.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 2. The excerpt below is the record exactly as published.

Soup a la Julienne (Vegetable Soup). Di- vide two medium-sized carrots in two, then cut into very thin slices of about an inch long ; take the same SOUPS. u quantity of turnips, leeks, onions, and a few pieces of celery, all cut into thin slices, and put them into a saucepan, with a piece of good butter, on a gentle fire, stir softly until the vegetables begin to color slightly, add three pints of consomme" (or stock, Art. i), and boil gently one hour. Ten minutes before serving put in three or four leaves of lettuce, the same of sorrel, and a little chervil chopped up, boil a little longer, adding a pinch of sugar, and a tablespoonful of green peas

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