Soup Recipes > Julienne Soup
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)
- 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.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
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 stock1 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
