Julienne Soup

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

three red carrots of a large size ↝ Carrots, raw [Vegetables and Vegetable Products]
as many sound turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
the white parts of the same number of leeks ↝ Leeks [Onions]
heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of pounded sugar ↝ Sugar, NFS [Sugars and honey]
three quarts of blond de veau, or light-coloured consommé
the leaves of two cabbage-lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a handful of sorrel ↝ Chard, raw [Other dark green vegetables]
a few leaves of tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Cut all these vegetables into fine shreds an inch long.
Put them into a convenient stewpan with two ounces of fresh butter, a little salt, and a teaspoonful of pounded sugar.
Simmer these vegetables on a slow stove-fire, taking care they do not burn; when they become slightly brown, add three quarts of blond de veau, or light-coloured consommé; let the soup boil; skim all the butter off as it rises to the surface, and when the vegetables are done, throw in the leaves of two cabbage-lettuces and a handful of sorrel, shred like the carrots, &c., add a few leaves of tarragon and chervil; boil the whole for ten minutes longer, taste the soup in order to ascertain whether the seasoning is correct, and serve.

Original Text

JULIENNE SOUP.
Take three red carrots of a large size, as many sound turnips, and the white parts of the same number of leeks, heads of celery and onions. Cut all these vegetables into fine shreds an inch long. Put them into a convenient stewpan with two ounces of fresh butter, a little salt, and a teaspoonful of pounded sugar. Simmer these vegetables on a slow stove-fire, taking care they do not burn; when they become slightly brown, add three quarts of blond de veau, or light-coloured consommé; let the soup boil; skim all the butter off as it rises to the surface, and when the vegetables are done, throw in the leaves of two cabbage-lettuces and a handful of sorrel, shred like the carrots, &c., add a few leaves of tarragon and chervil; boil the whole for ten minutes longer, taste the soup in order to ascertain whether the seasoning is correct, and serve.

Notes

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