Thursday, August 21, 2008

Julienne Soup

1 pt. mixed vegetables
1/2 tsp. salt
1 qt. stock
1/4 tsp. pepper

Cut into tiny dice or into strips such vegetables as celery, carrots, and turnips, making them as nearly the same size and shape as possible. Put them on to cook in enough boiling salted water to cover well. Cook until they are soft enough to be pierced with a fork, but do not lose their shape. Drain off the water and put the vegetables into the stock. Bring to the boiling point, season with the pepper, and serve.

(Sufficient to Serve Six)

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