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Julienne soup
Artist:
_
Yield:
6
Categories:
Hints & Help, Reference & Text, Soups & Stews
Rating:
0
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Ingredients:
Text Only
Procedures:
1
Shred carrots, turnips, celery, potato, and onion; or cut in very narrow strips.
2
Cook in boiling salted water until tender.
3
Drain.
4
Add to hot bouillon or consomme in the proportion of 2 tablespoons cooked vegetables to each cup of bouillon or consomme.
5
Heat thoroughly.
6
The household searchlight
