Soupe Julienne (Julienne Soup) (France)

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Soupe Julienne (Julienne Soup) (France)

Source: Encyclopedia of European Cooking

 

 

2 oz (55 g) margarine -OR- oil

2 medium potatoes

2 1/2 (English) pints stock

2 leeks

2 carrots

4 cabbage leaves

2 small turnips

4 oz (115 g) green peas (-OR- French beans)

salt and pepper

 

 

Cut all the vegetables into very thin strips about 1 1/2 inches (4 cm)

long, except of course the peas. Melt the margarine in the soup pot

and add the vegetables and fry for 4 minutes. Stir them about, gently.

Pour in the stock and bring to the boil. Simmer for 15 minutes/add the

peas (or beans) and simmer for a further 15 minutes. Add salt and

pepper. The special character of this soup is the matchstick

appearance of the vegetables.