Jardiniere Soup
A refined clear soup featuring a medley of julienned spring vegetables, pearl onions, and shredded lettuce, finished with the distinct aroma of fresh tarragon. This recipe relies on a high-quality clear broth (consommé) as its base.
Ingredients
- 1.5 liters Clear Soup (Beef Consommé or high-quality Beef Stock) (The base must be clear and flavorful)
- 1 medium Carrot (Peeled)
- 1 medium Turnip (Peeled)
- 2 stalks Celery
- 12 whole Button Onions (Pearl Onions) (Small pickling size, peeled)
- 2 small hearts Hearts of Lettuce (Romaine or Cos)
- 1 tbsp Fresh Tarragon Leaves
- 1 tsp Sugar (Or one sugar lump)
Instructions
- 1Peel the carrot and turnip. Wash the celery. Cut the carrot, turnip, and celery into thin strips (julienne), approximately 1-2 inches long.
- 2Peel the button onions, keeping them whole. Finely shred the hearts of lettuce. Cut the fresh tarragon leaves into very thin strips (chiffonade), resembling small strings.
- 3Pour the clear soup (consommé) into a large pot and bring to a gentle simmer. Add the julienned carrot, turnip, celery, and the whole button onions. Simmer gently until the vegetables are tender.
- 4Add the shredded lettuce hearts and the sugar to the soup. Simmer for another 2-3 minutes until the lettuce is wilted but still retains some texture.
- 5Remove the soup from the heat. Stir in the tarragon strips at the very last minute to preserve their fresh flavor. Serve immediately.
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