Julienne Soup
A clear soup that lives or dies on its knife work: carrot and turnip cut into fine matchsticks, blanched so they keep their colour, and dropped into good hot stock with peas and beans. Light, quick and unexpectedly elegant.
Ingredients
- clear beef or vegetable stock — 1 l
- carrot — 60 g
- turnip — 60 g
- cooked peas — 2 tbsp
- green beans — 2 tbsp
- salt — 1 tsp
- black pepper — 1 pinch
Instructions
- Cut the carrot and turnip into thin strips about 4 cm long and no thicker than a matchstick.
- Cook them in boiling salted water for 3–4 minutes, until just tender but still firm.
- Drain and refresh under cold water so they keep their colour.
- Trim the green beans and cut them to the same length as the other vegetables.
- Bring the stock to the boil and add all the vegetables with the peas.
- Heat through for a minute, season with salt and pepper, and serve immediately while the vegetables are still bright.