Brunoise

Name: Brunoise
Cuisine: France
Ingredients: 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water; 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water; 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water; 1 large onion; 2 large carrots; 1 stick of celery; 1 small leek; 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water; 2 turnips, when in season; 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water; 2 or 3 tablespoons of peas and 8 or 10 French beans, butter, salt and pepper, just under 2 pints of warm water

Vegetable Soup

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

The brunoise is an excellent soup, and is usually made with stock. But the recipe given below is that of Brunoise maigre—with water, instead of stock.

Ingredients

2 large carrots
1 large onion
1 small leek

Europe
France
Soup
Gluten-free
Vegetarian

Method

Cut all the vegetables in neat little dice, and put these (with the exception of the peas and beans) in a saucepan with a little butter. Simmer very gently on a slow fire, stirring occasionally, till the vegetables are well browned. This will take about ¾ of an hour. Then add the water, season with salt and pepper, bring to the boil and simmer for 1½ hours. Add the peas and bea