Name: Julienne Soup
Cuisine: American
Ingredients: 1 quart Brown Soup Stock; 0.25 cup carrot, cut in thin strips; 0.25 cup turnip, cut in thin strips; 2 tablespoons peas, cooked; 2 tablespoons string beans, cooked

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling-point.

1 quart Brown Soup Stock
0.25 cup carrot, cut in thin strips
0.25 cup turnip, cut in thin strips
2 tablespoons peas, cooked
2 tablespoons string beans, cooked

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1

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans.
2

Heat to boiling-point.

Ingredients

Instructions