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Julienne Soup (2).

TO MAKE TWO QUARTS.

Ingredients.

Chervil. Sorrel. 1/2 head of Celery. 1 Leek. 1 Turnip. 1 Onion.

This soup can be made all the year except in the months of January, February, and March, when the vegetables are too stringy to make a good Julienne.

Method.

1. Shred into small fillets two carrots, one turnip, one onion, a leek, and half head of celery; mince a teaspoonful of sorrel and chervil, and put these on a plate by themselves. 2. Melt an ounce and half of butter in a saucepan or stewpan. 3. Add the shredded vegetables and stew in the butter till they are of a nice golden colour. 4. Add two quarts of stock. 5. Let it come to the boil. When the vegetables are cooked, (6) remove all scum and fat. A Julienne soup should be clear and transparent. When skimmed, (7) add the minced sorrel and chervil and a little pounded loaf-sugar, and serve with small crusts of bread.

PRECAUTIONS.-In this soup it is better to use only the red portion of the carrot, and well dry the vegetables before frying.

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