Julienne Soup

Potage a la Julienne

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 5 Pounds of Lean Beef
  • 5 Quarts of Water
  • 2 Turnips
  • 2 Carrots
  • 2 Onions
  • 2 Leeks
  • A Small Stalk of Celery
  • 3 Tomatoes
  • A Small Half-Head of White Cabbage
  • A Gill of Green Peas


The shin of the beef is the best to make a good Julienne Soup. Set the beef and water in a close vessel where they will heat gradually. After boiling five or six hours add the vegetables, but first cut the vegetables into long, thin shreds. Take a tablespoonful of lard, heat and add the vegetables, letting them fry or smother until a golden brown. Add to the boiling Broth. If fresh peas are used they must be boiled apart. If canned peas, simply add to the Broth, after throwing in the vegetables. Let them cook in the Broth an hour longer and serve hot with the vegetables.