Vegetable Julienne Soup
You may puree this soup for a different texture. To obtain thin carrot and turnip strips, try using a peeler!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Kettle
- Spoon
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 2 cubes chicken bouillon
- 4 cups boiling water
- 2 small carrots
- 1 leek
- 1 stalk celery
- 1 small turnip
- 1 tablespoon margarine or oil
- 3 outside cabbage leaves, shredded
- 1/2 medium size onion, thinly sliced
- 1/8 teaspoon salt
- few twists of Gefen Pepper
- 1/8 teaspoon sugar
- chopped fresh parsley
