A very good way in which to utilize any small quantities of vegetables that may be in supply but are not sufficient to serve alone is to use them in julienne SOUP. For SOUP of this kind, vegetables are often cut into fancy shapes, but this is a more or less wasteful practice and should not be followed, as tiny strips or dice cut finely and carefully are quite as agreeable. The vegetables do not add a large amount of nutriment to this SOUP, but they introduce into the SOUP mineral salts that the SOUPs would otherwise not have and they also add a variety of flavor.
(Sufficient to Serve Six)
- 1 pt. mixed vegetables
- 1/2 tsp. salt
- 1 qt. stock
- 1/4 tsp. pepper
Cut into tiny dice or into strips such vegetables as celery, carrots, and turnips, making them as nearly the same size and shape as possible. Put them on to cook in enough boiling salted water to cover well. Cook until they are soft enough to be pierced with a fork, but do not lose their shape. Drain off the water and put the vegetables into the stock. Bring to the boiling point, season with the pepper, and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)