Recipes > Soup > Potage Julienne

Potage Julienne


  • carrots
  • onions
  • leeks
  • turnips
  • 1 head of celery
  • 2 ounces of butter
  • clear chicken broth
  • pieces of cold chicken


Cut carrots, onions, leeks and turnips into thin slices or strips of equal size with the celery. Put all into the butter melted in a saucepan and toss over a slow fire for a few minutes. If desired other vegetables in season such as cauliflower, peas or asparagus may be added. Pour clear chicken broth over the vegetables, put in some pieces of cold chicken, allow to come to a boil, then simmer till the vegetables are tender and pour the whole into the tureen with sippets of toast.


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Twenty-four Little French Dinners (1919).

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