Recipes > Soup > Julienne Soup

Julienne Soup


  • 2 carrots
  • 2 turnips
  • 2 heads of celery
  • 2 spring leeks
  • 1 ounce of butter
  • 1 teaspoonful of salt
  • 1 lump of cut sugar
  • veal stock
  • 1 teaspoonful of chopped parsley
  • sorrel


Cut into fine shreds, an inch long, the carrots, turnips, celery, and the white ends of the leeks. Put them into a frying pan, with the butter, salt, and sugar; simmer until tender, then add a cupful of stock. Put two quarts of veal stock in a saucepan; add the vegetables, and parsley, a little fresh sorrel if convenient (wild wood sorrel is the best for julienne) shredded. Taste for seasoning; boil once, and serve.


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Fifty Soups (1884).

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