Vegetable Julienne SoupAdd To My Recipes
2 small carrots
1 stalk celery
1 small turnip
3 outside cabbage leaves, shredded
1/2 medium onion, thinly sliced
1 tablespoon Glicks Cottonseed Oil
1/8 teaspoon Gefen Table Salt
small pinch of black pepper
1/8 teaspoon sugar
1 heaping tablespoon Carmel Chicken Soup Mix
4 cups boiling water
chopped fresh parsley
Cut carrots, leek, celery, and turnip into very thin strips about two inches long. (To obtain thin carrot and turnip strips, try using a peeler or a julienne peeler. The shredder blade on your food processor can also do the job nicely.) Add cabbage and onion.
In a medium saucepan, over moderate heat, in hot oil, stir vegetables. Add salt, pepper and sugar. Cook, covered, five minutes, or until vegetables are tender.
Combine soup mix with water. Add to the saucepan; simmer over low heat for additional five minutes. Garnish with chopped parsley.
Note: This recipe provided with permission from kosher.com.
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