Recipes > Soup > Potage Brunoise

Potage Brunoise


  • 1 ounce of butter
  • 1 carrot
  • 1 turnip
  • a little celery
  • about 1 quart of broth
  • 1 middling-sized leek cut in pieces
  • a few leaves of lettuce
  • a few leaves of sorrel, if handy
  • pinch of sugar
  • burnt sugar


Put the butter in a saucepan on the fire, and when melted, add the carrot, turnip, celery, all cut in dice; stir till they turn yellow, then add the broth, leek, lettuce and sorrel, if handy, and the sugar. Simmer about two hours; skim off the fat; add a few drops of burnt sugar to color.

Have croutons in the soup-dish, turn the potage over them, and serve.


Hand-Book of Practical Cookery (1884).


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