Monday, March 24, 2014

Soup Julienne

This was the 1st soup I made for out Parish's Friday way of the cross, meditation and soup supper. The Knight's of Columbus run the this event every year and the wives make meatless supper. It was quite a nice soup.  This soup makes about 3 quarts.  It is quite nice if not time consumming due to all the cutting of the veggies.  I hope you enjoy it as much as I have.

Soup Julienne

3 leeks (White part only)
4 carrots
2 medium turnips
1/2 medium head of green cabbage
1 onion
3 quarts water
3 bouillon cubs
salt and pepper to taste
1/3 cups frish parsley, minced

1 Shred the cabbage and cute the vetables into thin strips, 1 1/2 inch long, and place them in a large soup pot with the water.  Add Bouillon cubes and bring to a boil.  Reduce heat to medium, cover and cook the soup slowly for about 45 minutes, stirring from time to time.

When vegatables are done, add the salt, pepper and parsley; Stir few times, cover and simmer for another 15 additional minutes.  Serve hot.

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