Spring Soup and Soup à la Julienne

Ingredients

• three quarts of strong clear broth
• half a pint of turnips
• half a pint of carrots
• rather less of the solid part of some white celery stems
• the leaves of one or two lettuces
• a few of sorrel
• half a pint of asparagus-points
• as many French beans cut into small lozenges

Method

1. 1

   Simmer turnips, carrots, celery, and leeks in broth for 20-30 minutes.

2. 2

   Add torn lettuce and sorrel until tender.

3. 3

   Just before serving, add asparagus points and French beans.

4. 4

   For Julienne soup, stew carrots in butter, add stock, skim fat, and finish as above.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 64. The excerpt below is the record exactly as published.

SPRING SOUP AND SOUP 1 LA JULIENNE. Throw into three quarts of strong clear broth, or shin of beef stock, or of consomme , half a pint each of turnips and carrots pre- pared by the directions of page 20, or turned into any other shape that may be preferred, with rather less of the solid part of some white celery stems, and of leeks or of very mild onionsf mixed. The latter must, if used, be sliced, drawn into rings, and divided into slight shreds. When these have simmered from twenty to thirty minutes, add the leaves of one or two lettuces and a few of sorrel, trimmed or torn, about the size of half - a - crown. Continue the gentle boiling until these are tender, and add at the moment of serving half a pint of asparagus-points boiled very green, and as many French beans cut into small lozenges

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