Julien Soup Recipe
Boston Cooking School, 1880s
1 quart stock, brown or white
1 pint mixed vegetables
1/2 teaspoon salt
1/4 teaspoon pepper
Cut the celery into thin slices, the turnip into quarter-inch dice, and the carrot into three-quarter inch slices by one-eighth inch strips, using only the orange part and not the yellow. As an alternative, you can cut the carrot and turnip into quarter-inch slices, and then into fancy shapes with small vegetable cutters. Cover with boiling water, add half a teaspoon of salt and cook until soft, but not long enough to destroy their shapes. Let the quart of stock come to a boil; add the vegetables, water, and more salt if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thickness; but if any require a longer time to cook, they should be cut into smaller pieces.
