Brunoise Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of finely-diced vegetables fried with butter and sugar that are finished in clear stock and garnished with Brussels sprouts and French roll crusts. The full recipe is presented here and I hope you enjoy this classic British version of: Brunoise Soup.
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This is a classic recipe for a Victorian version of Brunoise Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 134.—BRUNOISE SOUP.
Clean, and cut up into very minute square pieces the following vegetables: viz., three carrots, and a like number of turnips, heads of celery, leeks, and onions; fry these with a bit of butter and a little sugar, and proceed in every particular in the same manner as indicated for juliènne soup : and when ready to send to table, add a few boiled Brussels sprouts when in season, and some very small round crusts from a French roll.
Modern Redaction
Ingredients:
3 carrots, peeled and finely diced
3 turnips, peeled and finely diced
2 heads of celery, finely diced
3 leeks, washed and finely diced
2 onions, finely diced
3 tbsp butter
1 tsp sugar
1.2l clear stock
salt and freshly-ground black pepper
6 small Brussels sprouts, boiled and quartered
12 crusts from a French roll, cut into small rounds
Method:
Melt the butter in a pan, add the carrots, turnips, celery, leeks and onions. Scatter the sugar over the top and fry for about 6 minutes, or until the leeks and onions are tender but not coloured. Pour over the stock, add a little sugar then bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the vegetables are done.
Adjust the seasonings to taste, ladle into warmed soup bowls and serve. Garnish with the Brussels sprouts and the bread crusts, ladle into warmed soup bowls and serve.
