French Julienne Soup

Ingredients

• 3-4 funt beef
• 1 1/4 funt root vegetables
• 1 large carrot
• 1 kohlrabi or turnip
• 1 celeriac
• 6-8 asparagus
• 1 head cauliflower
• 1 tbsp dried green peas
• 6-12 green beans
• 1 tbsp butter
• 50 leaves sorrel, spinach and lettuce leaves
• 1/2 tsp soda

Instructions

1. Cook and clarify a bouillon; strain.
2. Shred assorted roots julienne; fry in butter, cover with broth and reduce.
3. Separately cook asparagus, cauliflower, peas and beans; blanch spinach, sorrel and lettuce.
4. Combine all in the tureen, pour on hot bouillon, and serve; optionally add wine and lemon.