Soupe Julienne
A classic French soup, Soupe Julienne (or Julienne Soup) is a light and flavorful broth filled with finely “julienned” vegetables. This elegant soup is perfect for a starter or a light lunch. This classic French soup is indeed characterized by its visually appealing presentation of thinly julienned vegetables, which typically include carrots, turnips, celery, and onions, all cut into matchstick-like strips using the “julienne” knife technique. While the name “julienne” refers to the specific cutting style, not a particular ingredient or recipe, it’s the consistent, precise cut that defines this soup. This recipe comes from The American Family Cook Book (1963).
- 2 small carrots
- 2 small turnips
- ¼ head of cabbage
- 1 stalk celery
- ½ teaspoon salt
- 1 sliced onion
- 1 tablespoon butter
- 4 cups soup stock
Wash and cut into narrow strips the carrots, turnips, cabbage, and celery. Cover with cold water. Add salt. Bring to a boil. Reduce heat. Cover and simmer until vegetables are tender. Sauté onion in butter in another pan until soft but not browned. Add stock and cooked vegetables, form which water has been drained. Bring to a boil and serve hot. Serves 4.