JULIENNE SOUP -1 by www.country-cooking.com
Cut carrots and turnips into quarter-inch piece the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another saucepan have two quarts of boiling stock, to which add the cooked vegetables, the water and more seasoning if necessary. Serve hot. In the spring and summer season use asparagus, peas and string beans - all cut into small uniform thickness.
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