Classic Julienned Vegetable Soup

Name: Classic Julienned Vegetable Soup (Potage Julienne Classique)
Yield: Makes 8 first-course servings
Cuisine: France
Ingredients: 1 stalk celery; 2 medium-size carrots, peeled, cut into fine julienne; 1 medium-size turnip, peeled, cut into fine julienne; 1 medium-size leek, cut into fine julienne; 1 medium-size leek, cut into fine julienne; 1 medium-size leek, cut into fine julienne; 1 medium-size leek, cut into fine julienne; 1 small onion, sliced paper thin with a vegetable slicer; 1 small onion, sliced paper thin with a vegetable slicer; 1 small onion, sliced paper thin with a vegetable slicer; 2 quarts [2 l] clear (but not clarified) White or Brown Chicken Broth; 2 quarts [2 l] clear (but not clarified) White or Brown Chicken Broth; 1 pale green butter lettuce leaf; 1 handful sorrel leaves, stems removed (optional); 1 small bunch fresh chervil or curly parsley, chopped coarse; 1 small bunch fresh chervil or curly parsley, chopped coarse; ½ cup [75 g] fresh baby peas or thawed frozen baby peas; ½ cup [75 g] fresh baby peas or thawed frozen baby peas; salt; pepper; ¼ pound [115 g] unsalted butter or herb butter such as tarragon or basil butter, passed at the table for guests to dollop in their soup (optional); ¼ pound [115 g] unsalted butter or herb butter such as tarragon or basil butter, passed at the table for guests to dollop in their soup (optional); ¼ pound [115 g] unsalted butter or herb butter such as tarragon or basil butter, passed at the table for guests to dollop in their soup (optional); ¼ pound [115 g] unsalted butter or herb butter such as tarragon or basil butter, passed at the table for guests to dollop in their soup (optional)

Potage Julienne Classique

Preparation info

Makes
8
first-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

This version is almost identical to the classic except that I simmer the carrots and turnips directly in the broth (like a potage printanier) instead of first sweating them in butter. for a description of how to julienne carrots, turnips, and leeks.

Ingredients

1 stalk celery
2 medium-size carrots, peeled, cut into fine julienne
1 medium-size

Europe
France
Starter
Soup
Gluten-free
Mediterranean

Method

Peel the stringy outside of the celery with a vegetable peeler. Cut the stalk into 2-to-3-inch [5- to 7.5-cm] lengths and slice horizontally through each length, following the shape of the celery with the knife, to make it thinner. (Don’t panic if it isn’t perfect, celery doesn’t like being julienned.) Cut the slices lengthwise into julienne.

Combine the julienned vegetables with the br