Juliennesuppe

Ingredients for Juliennesuppe

Instructions for Juliennesuppe

To prepare the Juliennesuppe recipe, please follow these instructions:

The vegetables are made. The onions are peeled and chopped small. Peel carrots, potatoes, parsley and celery. Tear them on the rough side of the roast iron. Cut the root and top of the pores, save the last. Cut the pores into narrow rings. Then a soup of pear green, parsley and celery top is made, which is bound with uncoloured cotton yarn. The butter is melted in a saucepan and the finely chopped vegetables are swirled in it. Broth and soup added. Put on the lid, let the soup boil for about 15 minutes. The soup dish is taken up, the soup is frothed and seasoned with salt and pepper. Other spices can be added to taste.

Serving: The soup is served as a hot, possibly decorated with freshly chopped parsley. Flutes or coarse bread is served to.