183. Julienne Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

base vegetables

carrots, turnips, onions, celery, and leeks ↝ Carrots, raw [Vegetables and Vegetable Products]
carrots, turnips, onions, celery, and leeks ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots, turnips, onions, celery, and leeks ↝ Onions, raw [Vegetables and Vegetable Products]
carrots, turnips, onions, celery, and leeks ↝ Celery, raw [Vegetables and Vegetable Products]
carrots, turnips, onions, celery, and leeks ↝ Leeks [Onions]

flavoring and finishing

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
sorrel ↝ Chard, raw [Other dark green vegetables]
cabbage-lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
chervil or peas ↝ Parsley, raw [Not included in a food category]
chervil or peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

optional vegetables

lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
sorrel ↝ Chard, raw [Other dark green vegetables]
tarragon ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Weigh half a pound of the vegetables in fair proportions to each other; that is, carrots, turnips, onions, celery, and leeks.
Cut the vegetables into small fillets an inch in length, and of the thickness of a trussing-needle.
Wash and dry the cut vegetables.
Pass the vegetables in butter and sugar.
Proceed with the soup.
Add a little sorrel, cabbage-lettuce, and chervil or peas just before it is done (if handy).

Original Text

183. Julienne Soup.—This soup is entirely the hereditary property of France, and is supposed to be so called from the months of June and July, when all vegetables are in full season; and to make it in reality as originally made, a small quantity of every description of vegetables should be used, including lettuce, sorrel, and tarragon; however, some few sorts of vegetables mixed together make a most estimable soup. Weigh half a pound of the vegetables in fair proportions to each other; that is, carrots, turnips, onions, celery, and leeks, which cut into small fillets an inch in length, and of the thickness of a trussing-needle; when done, wash dry, and pass them in butter and sugar as before, proceeding the same with the soup, adding just before it is done a little sorrel, cabbage-lettuce, and chervil or peas, if handy, but it would be excellent without either.

Notes

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