Name: Julienne Soup
Ingredients: two quarts of boiling stock; a teaspoonful of salt; salt; pepper

Julienne Soup

Ingredients

two quarts of boiling stock
a teaspoonful of salt
salt
pepper

Directions

Prepare the vegetables

Cut carrots and turnips into quarter‑inch dice; also cut celery into thin slices.
Cover the vegetables with boiling water.
Add a teaspoonful of salt and half a teaspoonful pepper.
Cook until the vegetables are soft.

Make the soup

In another saucepan, bring two quarts of boiling stock to a boil.
Add the cooked vegetables, the water, and more seasoning if necessary.
Serve hot.

Seasonal variation

For spring and summer, use asparagus, peas, and string beans cut into small uniform thickness.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Carrots (in the method): Hold their shape as diced pieces and add sweetness and body to the soup.
Turnips (in the method): Add diced texture and a mild, earthy flavour to the broth.
Celery (in the method): Adds aroma and a savoury, herbal note to the soup.
Stock: Provides the main liquid and savoury base of the soup.

“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.