Julienne Soup

Ingredients

• 2 liters ordinary consommé (stock)
• 125 grams carrots
• 125 grams turnip
• 1 medium white of leek
• 1 small branch of celery
• ½ medium onion
• 70 grams cabbage
• a pinch fine salt
• a pinch powdered sugar
• as needed butter
• 1 spoonful cooked peas
• 1 spoonful chiffonade (ribbon cut) of sorrel and lettuce
• a small amount chervil sprigs (pluches de cerfeuil)

Instructions

1. Cut all vegetables with regularity and precision. Cut the carrots, turnip, leek, and celery into julienne (thin matchsticks). Slice the onion very finely.
2. Season the vegetables with a pinch of fine salt and a pinch of powdered sugar. Braise them in butter (étuver) — that is, cook gently covered — then moisten with half a liter of consommé. Add the blanched cabbage julienne and finish cooking gently.
3. At the moment of service, complete the soup by adding one and a half liters of consommé. Stir in one spoonful of cooked peas, one spoonful of chiffonade of sorrel and lettuce, and garnish with chervil sprigs (pluches de cerfeuil).