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📝 Description
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80
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🥘 Ingredients
1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of onions, 2 or 3 leeks, 1/2 head of celery, 1 lettuce, a little sorrel and chervil, if liked, 2 oz. of butter, 2 quarts of stock No. 105.
👨🍳 Method
Cut the vegetables into strips of about 1-1/4 inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp. Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them. When this is done, add all the other vegetables, and herbs, and stew gently for at least an hour. Skim off all the fat, pour the soup over thin slices of bread, cut round about the size of a shilling, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Soup A La Julienne this week, craving a comforting, old-school dinner after a long day. I found the julienning process oddly therapeutic—there's something satisfying about transforming humble veggies into neat, matchstick-sized soldiers. The recipe's insistence on uniformity in size paid off; my soup was perfectly al dente, with none of the mushy textures I've encountered in other vegetable soups. The most delightful surprise was the lettuce; I usually think of it as a garnish, but here, it added a subtle, refreshing crunch. This soup is a winner for weeknight cooks seeking a hearty, hands-on meal that doesn't skimp on flavor. Next time, I'll try it with a splash of cream for added richness. Serve it with crusty bread for a satisfying, from-scratch dinner that'll make you feel like a Victorian-era domestic goddess.
