Soup Recipes > Julienne Soup

How to make Julienne soup:
Julienne is a French word which describes a way of shredding or cutting vegetables finely. In this recipe an attractive soup is made out of vegetables cut in this way.





Ingredients

1 quart vegetable stock
1 small teaspoon sugar
1 small carrot
1 small turnip
small piece of white celery
spring of tarragon
1 leek
1 onion
2 tablespoons butter
heart of a small lettuce
seasoning to taste
(see measure conversions for more information)

Method

- Cut the carrot, turnip, leek, celery and onion into shreds (in the Julienne fashion).
- Melt the butter in a saucepan.
- Add vegetables and fry them until they are lightly browned.
- Bring the stock to the boil and pour it, boiling, upon the vegetables, stirring in the sugar and the seasoning to taste, if the bouillon is not already sufficiently seasoned.
- Cook gently, skimming it well.
- When the vegetables are tender, after about 15 minutes, add the heart of the lettuce and the tarragon, both finely shredded.
- Boil gently for 5 minutes and serve.