Julienne Soup

Name: Julienne Soup
Ingredients: 1.5 liters Beef stock (clear) (Use a high-quality clear stock or consommé); 2 medium Carrots; 2 medium Turnips; 1 medium Onion; 2 stalks Celery stalks; 30 grams Butter; 1 tsp Salt (Adjust to taste); 0.5 tsp Black pepper

A refined clear soup featuring vegetables cut into delicate strips (julienne). Unlike the standard vegetable soup, the vegetables here are gently stewed in butter to tenderize them without browning before being combined with rich beef stock.

Ingredients

1.5 liters Beef stock (clear) (Use a high-quality clear stock or consommé)
2 medium Carrots
2 medium Turnips
1 medium Onion
2 stalks Celery stalks
30 grams Butter
1 tsp Salt (Adjust to taste)
0.5 tsp Black pepper

Instructions

1Peel and wash the carrots, turnips, and onion. Wash the celery. Cut all vegetables into fine julienne strips (matchsticks about 1-2 inches long).
2Melt the butter in a soup pot over low heat. Add the julienned vegetables. Cover and stew very gently until the vegetables are tender. Be very careful not to let them brown or change color; they should remain pale.
3Pour the beef stock into the pot with the vegetables. Bring to a simmer and cook for another 10-15 minutes to blend the flavors. Season with salt and pepper to taste.