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Soup

Julienne Soup

A consommé stock with julienned 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

Prepare

  1. Prepare plain consommé stock.

  2. Cut vegetables into thin strings or fancy shapes.

Cook and serve

  1. Add vegetables, coarse sea salt, and hot water to a pot.

  2. Cook until vegetables are tender.

  3. Add 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 once cooked until tender.
Plain consommé stock
Forms the clear, savory liquid base that carries the vegetables.

The step that matters

Cooking the vegetables until tender. Vegetables cut into thin strings cook quickly and can turn mushy if overcooked. Checking them as they soften keeps their texture intact.

“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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