Julienne Soup Recipe

Julienne Soup: A Hearty Delight

History and Fun Facts:
Julienne soup, with its colorful and flavorful blend of ingredients, has a long history dating back to 19th-century France. The dish is named after a French culinary technique called "julienne," which involves cutting vegetables into thin, matchstick-sized strips. The technique was popularized by French chef Marie-Antoine Carême, who was renowned for his elaborate and artistic culinary creations.

Originally, julienne soup was made with a variety of vegetables like carrots, peas, and cabbage, which were thinly sliced and cooked in a rich, flavorful broth. Over time, variations of the recipe emerged, incorporating different ingredients and flavors. Today, julienne soup is enjoyed in many parts of the world, with each region adding its own unique twist to the dish.

Recipe: Julienne Soup

- 1 cup green peas
- 3 carrots, cut into small pieces
- Some cabbage, finely chopped
- 2 tablespoons flour
- Hot fat (such as oil, butter, or lard)
- Livers and gizzards (optional)
- Soup stock (vegetable or chicken)


1. Start by preparing the soup stock. You can use vegetable or chicken stock, depending on your preference. Ensure that it is ready and simmering on the stovetop.

2. In a separate pot, bring water to a boil. Add the green peas, cut carrots, and finely chopped cabbage. Allow them to cook until tender. The vibrant colors of the vegetables will contribute to the visual appeal of the final dish.

3. Meanwhile, in a skillet, heat the hot fat over medium heat. Add the flour and stir continuously until it turns golden brown. This process is called roux and helps to thicken the soup.

4. Once the roux is ready, add the fried livers and gizzards (optional) to the skillet. The livers and gizzards add an extra layer of richness and depth of flavor to the soup.

5. Next, strain the soup stock into the skillet containing the roux and meat. Stir everything together gently, ensuring that the flavors meld together harmoniously.

6. Lastly, add the cooked vegetables from the other pot into the skillet. Stir gently to combine all the ingredients, allowing the flavors to infuse into each other. The vibrant colors of the vegetables will create an eye-catching presentation.

7. Simmer the soup for a few minutes, allowing all the ingredients to come together and the flavors to intensify. Be mindful not to overcook the vegetables; they should retain a slight crunch for textural appeal.

8. Serve the piping hot julienne soup in bowls, garnished with freshly chopped herbs like parsley or chives. For an added touch, you can accompany it with crusty bread or croutons.

Similar Recipe Dishes:
Julienne soup shares similarities with other vegetable-based soup recipes. One such example is minestrone soup, a hearty Italian dish that also incorporates a variety of vegetables into a flavorful broth. Both soups feature a colorful array of ingredients and can be customized according to personal taste preferences.

Another soup that bears resemblance to julienne soup is the classic French potage, known for its blend of finely chopped vegetables cooked in a thickened broth. This style of soup showcases the art of culinary knife skills, as the vegetables are meticulously cut into uniform shapes.

No matter the variation, julienne soup and its counterparts are cherished for their comforting flavors, nourishing qualities, and ability to showcase the beauty of vegetables in a delightful bowl of warmth.



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