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Soup à la Julienne



Take carrots, turnips and potatoes and cut them in strips about 3/4 of an inch long and 1 1/2 of an inch wide. There should be 3/4 cupful of each. Melt 2 tablespoonfuls of butter, add the vegetables and fry gently, stirring carefully, until they begin to shrivel. Then put them in the soup. When it boils, add 1/4 cup of sorrel, and 1/2 cup of spinach, which should first have been scalded with boiling water to take the sharpness out, then drain and chop fine. Add to your Julienne also 3 stalks of celery and 2 beets cut up like turnips and carrots. Also 1/2 cup green peas, when they are in season.

This soup should be made with beef broth, about 2 1/2 quarts, or if water is used 3 spoonfuls of dried beans that have been soaked should be put in. It should cook for two hours. Before serving cut 3 slices of bread in small cubes and brown in butter. Add to soup.

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This Soup à la Julienne recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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