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| SOUP JULIENNE |
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- 2 small carrots
- 2 small turnips
- ¼ head of cabbage
- 1 stalk of celery
- ½ teaspoon salt
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- 1 sliced onion
- 1 tablespoon butter
- 4 cups soup stock
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Wash and cut into narrow strips the carrots, turnips, cabbage,
and celery. Cover with cold water. Add salt. Bring to a boil.
Reduce heat. Cover and simmer until vegetables are tender. Sauté
onion in butter in another pan until soft but not browned. Add
stock and cooked vegetables, from which water has been drained.
Bring to a boil and serve hot. Serves 4. |
Purchase soup
cookbooks
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