Julienne Soup. No. 2. “Potage Julienne.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

good stock well prepared
carrots sufficient for the quantity of soup you intend to make ↝ Carrots, raw [Vegetables and Vegetable Products]
two-thirds fewer turnips than carrots ↝ Turnips, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
some celery ↝ Celery, raw [Vegetables and Vegetable Products]
some leeks ↝ Leeks [Onions]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glassful of stock
a small handful of sorrel ↝ Chard, raw [Other dark green vegetables]
the leaves of a lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a handful of peas, if in season ↝ Peas, green, raw [Vegetables and Vegetable Products]
tarragon or chervil if you wish ↝ Parsley, raw [Not included in a food category]
tarragon or chervil if you wish ↝ Parsley, raw [Not included in a food category]
1 lump of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
stock previously drawn

Instructions (11)

Cut carrots, turnips, onion, celery, and leeks into narrow, long strips, leaving out the core of the carrots.
Fry all the cut vegetables in butter until they have a good color.
Drain off the butter.
Moisten the vegetables with a glassful of stock.
Add a small handful of sorrel, the leaves of a lettuce, and a handful of peas (if in season).
Add tarragon or chervil if desired.
Add 1 lump of white sugar.
Boil all together until all liquid is lost, which is called bringing into jelly ('tombera glace').
Add this mixture to some previously drawn stock.
Boil gently to skim off the fat and get the soup clear.
Season and serve.

Original Text

Julienne Soup. No. 2. “Potage Julienne.” (l’Été, Rue Castiglione.)
Have some really good stock well prepared, and carrots sufficient for the quantity of soup you intend to make; two-thirds fewer turnips than carrots; onion, some celery and some leeks; cut all these vegetables intonarrow, long strips, leaving out the core of the carrots. Fry them all in butter till a good colour, drain off the butter, and moisten with a glassful ofstock, add a small handful of sorrel, the leaves of a lettuce, and a handful of peas, if in season.
Also add tarragon or chervil if you wish and 1 lump of white sugar.
Boil all together, and reduce till all liquid is lost, which is called bringing into jelly (“tombera glace”). Add this to some stock previously drawn, and boil gently in order to skim off the fat and get the soup clear. Season and serve.

Notes

—