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Soup

Julienne Soup

A consommé-based soup with thinly sliced vegetables, seasoned with coarse sea salt and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Julienne Soup

Ingredients

Directions

  1. Add the vegetables to the plain consommé stock.

  2. Add coarse sea salt and hot water to the vegetables.

  3. Cook the vegetables until tender.

  4. Add the cooked vegetables to the stock and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Vegetables
Provide the main texture and body of the soup as the julienne pieces soften during cooking.
Plain consommé stock
Forms the clear savory liquid base that carries the vegetables and gives the soup its flavour.

The step that matters

Cook the vegetables until tender. Thin julienne cuts cook quickly and can turn mushy if overcooked, while undercooked pieces stay fibrous. Checking them often keeps a clean texture with some bite.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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