Skip to main content
Main

Brunoise Soup

A broth-based soup with finely diced vegetables, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Brunoise Soup

Ingredients

Directions

Make the broth

  1. Prepare a broth by simmering meat and vegetables for flavor.

  2. Strain the broth to remove solids.

Finish and serve

  1. Add finely diced vegetables to the broth.

  2. Simmer until the vegetables are tender.

  3. Season to taste.

  4. Serve hot.

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

Broth
Forms the liquid base and carries the flavor of the soup.
Vegetables for brunoise
Add texture and flavor; simmering softens them until tender.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes