Julienne Soup Recipe
Julienne Soup Recipe with Carrot, Turnip, Celery, Leek, Onion, Lettuce, Stock, Tarragon, Sugar and Butter.
INGREDIENTS
2 pints (1.2 litres) Vegetable Stock
1 teaspoon of Sugar
1 Small Carrot
1 Small Turnip
1 Small Stick of Celery
1 Leek
1 Onion
1 oz (25g) Butter
Sprig of Tarragon
Heat of a Small Lettuce
Salt to taste
METHOD
Cut the carrot, turnip, leek, celery and onion into 'julienne' shreds with a mandolin, vegetable cutter or knife.
Bring the stock to the boil. In a separate saucepan, melt the butter, put in the cut vegetables and fry them until they are just lightly browned. Pour in the stock, stir in the sugar and season to taste. Cook gently, skimming it well. When the vegetables are tender, after about 15 minutes, add the lettuce and tarragon, both also finely shredded. Boil gently for another 5 minutes and serve.
Enough for 4 people.
Based on the Julienne Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).