French Julienne Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt root vegetables
- large carrot
- kohlrabi or turnip
- celeriac
- asparagus
- head cauliflower
- tbsp dried green peas
- green beans
- tbsp butter
- leaves sorrel, spinach and lettuce leaves
- tsp soda
Instructions
- Cook and clarify a bouillon; strain.
- Shred assorted roots julienne; fry in butter, cover with broth and reduce.
- Separately cook asparagus, cauliflower, peas and beans; blanch spinach, sorrel and lettuce.
- Combine all in the tureen, pour on hot bouillon, and serve; optionally add wine and lemon.