Clear soup julienne

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 5
Servings 3
Time

Ingredients

  • 50
    g
    carrots
  • 50
    g
    turnips
  • 50
    g
    leeks
  • 45
    ml
    Bovril
  • 900
    ml
    boiling water
 

Method

 
Cut the vegetables into 2 cm-long fine strips. Cook in just enough salted water to cover. When cooked, plunge the vegetables into cold water to refresh them and preserve their colour.
Dissolve the Bovril in boiling water to make a basic consommé.
Add the vegetables and serve hot.
 

Read more on: soup
 

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