Vegetable Soup (Brunoise)

Ingredients

• equal parts of carrots, turnips, onions and celery
• a good piece of butter
• a teaspoonful of powdered lump sugar
• a little pepper and salt

Method

1. 1

   Toss the carrots in butter until they begin to color, then add celery, onions, and turnips in that order.

2. 2

   Once all vegetables are equally colored, add stock and simmer gently for two hours.

3. 3

   Skim and serve.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 9. The excerpt below is the record exactly as published.

Vegetable Soup (Brunoise). Take equal parts of carrots, turnips, onions and celery, cut them all in the shape of very small dice, put a good piece of butter in a saucepan with a little pepper and salt, and a teaspoonful of powdered lump sugar

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