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Potage Julienne

Fettuccine.Inn's picture
Ingredients
  Carrots 2 Medium
  Turnips 2 Small
  Medium 2 Medium
  Celery 2
  Butter 6 Tablespoon
  Sugar 1 Teaspoon
  Beef broth 1 Quart
  Sea shells 1⁄2 Cup (8 tbs)
  Chervil 1⁄8 Teaspoon
Directions

GETTING READY
1) Julienne vegetables.

MAKING
2) Heat butter and sauté vegetables in it with sugar until tender.
3) Pour in consommé and simmer for 10 minutes.
4) Mix in shells and cook again for 12 minutes more.
5) Stir in chervil and adjust seasonings.

SERVING
6) Serve hot immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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4.429165
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 241 Calories from Fat 115

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 7.9 g39.6%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 556.7 mg23.2%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3 g12.2%

Sugars 6.4 g

Protein 6 g11.3%

Vitamin A 76.8% Vitamin C 18.4%

Calcium 4.8% Iron 5.3%

*Based on a 2000 Calorie diet

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Potage Julienne Recipe