Julienne Soup

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

Vegetables for soup base

the red part of a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
part of a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
the white part of a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
leek ↝ Leeks [Onions]
onion ↝ Onions, raw [Vegetables and Vegetable Products]

Soup base

a pint of water ↝ Water, tap [Tap water]
the clear brown soup

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
whatever sauce is preferred ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Cut the red part of a carrot, part of a turnip, and the white part of a head of celery, leek, and onion into thin shreds about an inch long.
Boil these vegetables in a pint of water.
Pour off the water from the vegetables.
Add the boiled vegetables to the clear brown soup.
Season with pepper and salt, and whatever sauce is preferred.

Original Text

JULIENNE SOUP.

Take the red part of a carrot, part of a turnip, and the white part of a head of celery, leek, and onion; cut these into thin shreds about an inch long, and boil in a pint of water. Pour off the water from the vegetables, and add them to the clear brown soup. Season with pepper and salt, and whatever sauce is preferred.

Notes

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