Vegetable Soup Julienne

 Vegetable Soup Julienne

Rather Posh Vegetable Soup

 

Or Soupe Julienne

 

This is a traditional, elegant, French soup which looks beautiful, has a light fresh flavour and makes a fabulous entree or vegetarian meal and is even suitable for the calorie challenged if the butter is omitted.

 

All vegetables are prepared the same way, cut into fine Julienne or matchsticks.  If you have a food processor to help with this, all the better.

 

Vegetable Soup Julienne2 carrots (if you are able to get them use a purple carrot as well, it looks amazing)

2 turnips

1 celery stick

2 red cabbage leaves or red rainbow chard

2 green cabbage leaves

3 stalks of silverbeet

2 leeks

2 spring onions

6 French beans, sliced in batons

1 litre vegetable or chicken stock

2 tablespoons butter

Salt, pepper to taste

Few sprigs of tarragon or marjoram

1 clove of garlic lightly crushed and soaked in 2 tablespoons cold water and a squeeze of lemon juice

 

Once all your veges are cut into thin batons, add all the veges except the celery, to the cold water with lemon juice. 

In a large soup pot, melt the butter over a low heat until it is just foaming.  Add the vegetables, starting with the root vegetables first.  Fry in the butter for about four minutes, or until tender. 

Strain the water from the soaked garlic and vegetables  (discarding the garlic pulp).  Add the vegetables to the stock pot and gently simmer for 15 minutes.

Add the beans and simmer for another 5 minutes and half the herbs and an extra squeeze of lemon.

Taste and add salt, pepper as desired, adding the last of the herbs just before serving.