Recipes > Soup > Julienne Soup

Julienne Soup

Instructions

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas and string beans. Heat to boiling point.

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Source

The Boston Cooking-School Cook Book (1896).


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