cookbooks

Soup A La Julienne. Recipe

Soup A La Julienne is a delicious and nutritious soup that originated in France. The word "Julienne" refers to a specific cutting technique where the vegetables are cut into thin, matchstick-like strips. This soup is named after this technique, as it requires a variety of vegetables, such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, all cut in shreds of small size.

The history of Soup A La Julienne can be traced back to the 18th century when it first gained popularity in French cuisine. It was originally created as a way to use up leftover vegetables, providing a hearty and flavorful meal. Over time, this soup has become a classic dish and has been incorporated into various cuisines around the world.

Not only is Soup A La Julienne delicious, but it is also packed with nutrients from the assortment of vegetables used. Each vegetable adds its unique flavor and texture to the soup, creating a harmonious blend of flavors. The vegetables are gently stewed in a little fine salad oil, which helps to bring out their natural flavors.

To make Soup A La Julienne, start by preparing the vegetables. Wash the vegetables thoroughly and cut them into thin, matchstick-like strips using the Julienne cutting technique. Heat a stew-pan and add a little fine salad oil. Add the shredded vegetables to the pan and sauté them gently over medium heat. This will help to soften the vegetables and enhance their flavors.

While the vegetables are cooking, prepare weak broth by simmering broth or water with a mild flavor. This can be chicken or vegetable broth, depending on your preference. Toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns. Soak the bread pieces in the remainder of the broth, allowing them to absorb the flavors.

Once the vegetables are well cooked, add the soaked bread pieces to the pan. Stir everything together and let the soup simmer for a few minutes. This will allow the flavors to meld together and create a rich and flavorful soup. For seasoning, add a lump of white sugar, which will balance out the flavors and add a touch of sweetness. Season the soup with salt and pepper to taste.

Soup A La Julienne can be served as a starter or as a main course. It pairs well with a crusty baguette or a side salad. Garnish the soup with chopped fresh herbs, such as parsley or chives, for added freshness and aroma.

Fun fact: Julienne is not only a cutting technique but also a term used to describe a type of cooking that involves cutting vegetables into thin strips. This technique is often used in various dishes, such as stir-fries and salads, to add visual appeal and texture.

Similar to Soup A La Julienne, there are other vegetable-based soups that are popular around the world. Minestrone, for example, is an Italian soup that also features an assortment of vegetables. It typically includes tomatoes, beans, carrots, celery, onions, and pasta, all simmered in a flavorful broth. Gazpacho is a Spanish soup made with raw vegetables, such as tomatoes, cucumbers, and bell peppers, blended with olive oil, vinegar, and spices. Both of these soups highlight the freshness and flavors of vegetables, making them healthy and delicious options.

In conclusion, Soup A La Julienne is a classic French soup that showcases the beauty and flavors of various vegetables. With its rich history and versatile ingredients, it has become a beloved dish worldwide. Whether enjoyed as a starter or a main course, this soup is sure to satisfy your taste buds and provide a wholesome and nourishing meal. So why not give it a try and experience the delightful flavors of Soup A La Julienne?

Vote

1
2
3
4
5

Viewed 2589 times.


Other Recipes from Soups

Stock Or ConsommÉ.
Gravy Soup.
Mock Turtle.
Muligatawny Soup.
English Muligatawny.
Soup A La Julienne.
Soupe A La Turque.
Pepper Pot.
Potatoe Soup.
Soup Cressy.
Carrot Soup.
Palestine Soup.
A Simple White Soup.
Vermicelli Soup.
Matso Soup.
Tomata Soup.
Asparagus Soup.
Soup Maigre.
Summer Pea Soup.
Winter Pea Soup.
Giblet Soup.
Barley Soup.
Veal Sandwiches
Soup Stock
White Stock