Fine Holstein Julienne Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 medium carrot (s)
- 1 small kohlrabi
- 2 m. Parsnip (s)
- 1 large celeriac
- 2 leeks (only the white part)
- 0.5 ½ kl. Head savoy cabbage
- 2 shallot (s), finely diced
- 2 salad hearts
- 100 g butter
- 2 liters vegetable stock or soluble vegetable stock
- Salt and pepper, freshly ground
- 4 slices toast, sandwich for the croutons
- 1 teaspoon butter, for toasting the croutons
For decoration:
- Parsley, smooth, finely chopped
- N / A Chives, finely chopped
Print Recipe
Pin Recipe Instructions
- First the Juliennes are cut. To do this, the carrots, kohlrabi, parsnips, celery, leeks, savoy cabbage and lettuce hearts are washed, cleaned and cut into fine sticks.
- The pins should be roughly 3 to 5 cm long. The thickness should roughly correspond to the height of a lying 1 € coin.
- For the root vegetables, I recommend a so-called `julienne cutter`. This is a kind of vegetable peeler that cuts the appropriate pegs out of the vegetables.
- Melt the butter in a large soup pot and bring it to medium heat. Be careful not to let the butter get too hot and burn. Simply add a small piece of the vegetables to the butter. As soon as the piece of vegetables starts to make noises, place the finely chopped shallots and julienne strips in the fat. Now sauté in the butter for about 3 minutes and stir more often.
- Then fill up with the vegetable stock until the vegetables are covered approx. 1 finger`s breadth. Bring it to the boil briefly and then let it steep for about 25 minutes over a low flame, stirring occasionally.
- In the meantime, cut the sandwich toast into small cubes and roast in the butter until golden brown and crispy, season a little with salt and pepper.
- When the soup has finished brewing, fill up with the rest of the stock up to the desired liquid and season again with (a little) salt and freshly ground pepper. Some prefer a little more inlay, others prefer more liquid. Try out!
- If necessary, heat up again quickly.
- Finally, arrange the soup in deep plates, garnish with croutons and sprinkle with parsley and chives.
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