Soup à la Julienne
Origin: London, England
Source: Anonymous, 1846
Ingredients
- celery
- carrots
- turnips
- leeks
- cauliflower
- lettuce
- onions
- a little fine salad oil
- weak broth
- a few slices bread
- a lump white sugar
- to taste pepper
- to taste salt
Instructions
- Cut a variety of vegetables—celery, carrots, turnips, leeks, cauliflower, lettuce, and onions—into small shreds. Place them in a stew-pan with a little fine salad oil and stew them gently over the fire, adding weak broth from time to time.
- Toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns. Soak these bread pieces in the remainder of the broth.
- When the vegetables are well done, add the bread and broth together to the pan and let it simmer for a few minutes.
- Season with a lump of white sugar, pepper, and salt to taste.