Soup Julienne Recipe

Wash and scrape a large carrot, cut away all the yellow parts from the

middle, and slice the red outside of it an inch in length, and the

eighth of an inch thick. Take an equal quantity of turnip and three

small onions, cut in a similar manner. Put them in a stewpan with two

ounces of butter and a pinch of powdered sugar; stir over the fire until

a nice brown colour, then add a quart of water and a teaspoonful of

salt, and let all simmer together gently for two hours. When done skim

the fat off very carefully, and ten minutes before serving add the

contents of a tin of Nelson's Extract of Meat, and a cabbage-lettuce cut

in shreds and blanched for a minute in boiling water; simmer for five

minutes and the soup will be ready. Many cooks, to save time and

trouble, use the preserved vegetables, which are to be had in great

perfection at all good Italian warehouses.

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