Julienne Soup Recipe

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 Updated 12/01/2016

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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.


  • 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 on quantites)


  1. Cut the carrot, turnip, leek, celery and onion into shreds (in the Julienne fashion).
  2. Melt the butter in a saucepan.
  3. Add vegetables and fry them until they are lightly browned.
  4. 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.
  5. Cook gently, skimming it well.
  6. When the vegetables are tender, after about 15 minutes, add the heart of the lettuce and the tarragon, both finely shredded.
  7. Boil gently for 5 minutes and serve.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 portions


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