Julienne Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of vegetables cut into matchsticks that are cooked in a clear stock base flavoured with herbs and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Julienne Soup.
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This is a classic recipe for a Victorian version of Julienne 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. 132.—JULIENNE SOUP.
Take three red carrots, as many turnips, and the white parts of the same number of heads of celery, leeks, and onions; cut all these into thin shreds about an inch long, and put them into a stewpan with two ounces of butter, a little salt and sugar; and stirring lightly over a low fire, fry them of a very light colour; then pour them into a convenient-sized soup-pot, add sufficient clear stock for the quantity of soup requried; set it to boil, and then remove it to the side of the fire to throw up the scum and grease; remove these as they rise to the surface; add two cabbage-lettuces, a few leaves of sorrel, some tarragon and chervil, all shred fine, and four lumps of sugar; and, after allowing the juliènne to simmer until the vegetables are done, ascertain that the seasoning is palatable, and serve.
Modern Redaction
Ingredients:
3 carrots, peeled
3 turnips, peeled
3 heads of celery
3 leeks (white part only), washed
3 onions
60g butter
1/2 tsp salt
1/2 tsp sugar
2l clear stock
2 Savoy cabbage leaves, finely shredded
4 tbsp sorrel leaves, finely shredded
2 tbsp tarragon, finely shredded
2 tbsp chervil, finely shredded
4 tsp sugar
salt and freshly-ground black pepper, to taste
Method:
Wash, trim and peel the vegetables then cut into very thin strips about 3cm in length (think even matchstick size). Melt the butter in a pan, add the vegetables then season with the salt and sugar. Fry, stirring gently, over a low heat until the vegetables are cooked through and lightly-browned (about 8 minutes) then turn the vegetables into a stockpot.
Add the stock, bring to a boil then set aside until all the fat and scum has risen to the surface. Skim well then return to the heat, add the cabbage, sorrel, tarragon and chervil. Stir in the sugar then bring the mixture to a simmer and cook for about 10 minutes. Adjust the seasonings to taste and serve ladled into warmed soup bowls.
