Julienne Soup

Julienne Soup © kvalifood.com

Julienne soup is a clear broth with finely grated vegetables sautéed in butter and simmered in a good stock. It is simple to make and quick — under 30 minutes. Parsley and optionally gratin cheese toasts on the side are the classic accompaniment.

Ingredients

Yields 4 servings

  • 1 carrot
  • 1 large onion
  • 1/4 celeriac
  • 1 potato
  • 1 leek
  • 20 g butter (or margarine)
  • 1 1/4–1 1/2 l stock
  • salt, white pepper
  • optional: bouquet garni
  • 1 bunch parsley

On the side

  • gratin cheese toasts

Directions

Vegetables

Clean all the vegetables. Grate the carrot, onion, celeriac, and potato on the coarse side of a box grater. Slice the leek into thin rounds.

Cooking

Melt the butter in a heavy-bottomed pot and sauté the grated vegetables and leek until lightly golden, 3–4 minutes. Pour in the stock and add the bouquet garni if using. Simmer the soup covered over medium heat for 15–20 minutes.

Serving

Remove the bouquet garni. Season with salt and pepper. Serve with chopped parsley sprinkled on top and gratin cheese toasts on the side.

Notes

  • Consistent pieces give more even cooking — grate them uniformly on the grater
  • Other vegetables can be used: finely shredded white cabbage, savoy cabbage, Brussels sprouts, pointed cabbage, grated parsnip, courgette, kohlrabi, sweetcorn or peas
  • The soup can also be made with julienne-cut (matchstick) vegetables instead of grated — gives more texture
  • Gratin cheese toasts: slices of white bread spread with butter, cheese on top, gratinated at 435°F (225°C) for 6–8 minutes