Julienne Soup
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Julienne Soup

Related Recipes: To Clear Soup



  1. Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan.
  2. Clear the stock as directed on 'to clear soup' ; boil it and add it with the sugar and salt to the vegetables ; skim well until all grease is removed, add the lettuce, tarragon, and chervil ; let it boil a few minutes, and serve.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: green pea, stock, parsley, mint, salt, pepper, flour

Equipment: measuring cups, measuring spoons, knife, stove, pot

See Also