Julienne Vegetable Soup Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Onions | 2 Medium, sliced | |
| Carrots | 1/2 pound, cut into strips | |
| Celery- 2 stalks, cut into julienne strips | ||
| Leeks | 2 | |
| Kohlrabi or Turnips- 3, cut into julienne strips | ||
| Brown Beef Broth or Bouillon- 5 cups | ||
| Salt | 1 1/2 Teaspoon | |
| Chervil | 1 Teaspoon, dried | |
| Pepper | 1/8 Teaspoon | |
| Fresh Parsley Leaves- to garnish | ||
Directions
MAKING
1) In a slow cooker, place together onions, carrots, celery, leeks, kohlrabi or turnips, broth or bouillon and salt.
2) Put the lid on and simmer for 4 to 5 hours or until vegetables are done.
3) Stir in the chervil and the pepper, just 10 minutes before the cooking ends.
SERVING
4) Serve the soup hot and sprinkle parsley on the top.
1) In a slow cooker, place together onions, carrots, celery, leeks, kohlrabi or turnips, broth or bouillon and salt.
2) Put the lid on and simmer for 4 to 5 hours or until vegetables are done.
3) Stir in the chervil and the pepper, just 10 minutes before the cooking ends.
SERVING
4) Serve the soup hot and sprinkle parsley on the top.
Chef
