Clear soup julienne

Name: Clear soup julienne
Yield: 3 servings
Cuisine: Boil
Ingredients: 50.00 g carrots; 50.00 g turnip; 50.00 g leeks; 45.00 ml bovril; 900.00 ml water boiled

3 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (5)

50.00 g	carrots
50.00 g	turnip
50.00 g	leeks
45.00 ml	bovril
900.00 ml	water — boiled

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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.