The beauty of the moment when the cold begins to show its bear’s paw through the cracks in the windows is that even the hot soups begin to slip between our tables (and to our rescue). And the julienne soup Made of vegetables It’s a great candidate to brighten up the fall.
Easy, healthy, fast. Almost vegetarian (he has ham and can accept chicken). A traditional formula that fills the broth with color. Favorite vegetables for this dish are carrots, celery, leeks and cabbage. The result is a beautiful, light and appetizing soup. Although in many shops they sell it in dehydrated sachets, it is worth doing it at home, over low heat, following the tradition of the fairies godmothers of our kitchens: grandmothers.
You just have to cut the vegetables into sticks and / or squares (once they have been well washed and peeled) and let the alchemy work its spells in your steaming pot. The fruity smell of celery will fill the house. The feeling of peace and concentration will send the cold direct to the four winds from where it came. This is a perfect time to take care of yourself and to remember that the inventor of the soup saved humanity, filled it with hope, reconciled it with the climate and sensuality of life.
Julienne vegetable soup recipe
Ingredients 2-4 people:
- 2 carrots.
- 1 leek
- 1 turnip
- Half cabbage.
- 1 stalk of celery.
- 1 onion.
- Frozen peas.
- A box of ham fries.
- Vegetable broth in jar.
- Fresh parsley.
- Extra virgin olive oil.
1. Prepare the vegetables:
You must first peel the vegetables and cut them sticks and then cut into cubes. With the leek, remove the greenest part and cut it into thin slices. Cut the cabbage leaves into thin slices, then cut them in half, like a stick. Cut the celery stalk into very thin slices (some cooks prefer to throw it whole and then discard it).
2. Sauté the vegetables with the ham:
In a deep saucepan, heat a good one oil jet made of olives. Add the ham and fry for about two minutes, until it changes color. Add the cut vegetables and brown them together with the ham with a pinch of salt. let it be pochen the vegetables over medium-low heat (make sure they don’t brown, especially the leek). Stir occasionally. When the vegetables have reduced and are shiny (about 10-15 minutes), add the broth. Cover the pot and let it boil. After about 15 minutes, add a handful of frozen peas. After the cooking time (approx 20 minutes), turn off the heat and check the salt point. Add some chopped parsley and let it rest covered for another 10 minutes. Serve hot.
➥ We continue with a comforting recipe for chicken soup with carrots and mushrooms and a vegetable soup.