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Julienne Vegetable Soup

creative.chef's picture
Ingredients
  Onions 2 Medium, sliced
  Carrots 1⁄2 Pound, cut into julienne strips
  Celery stalk 2 , cut into julienne strips
  Leeks 2 , sliced
  Kohlrabi/Turnips 3 , cut into julienne strips
  Brown beef broth/Brown beef bouillon 5 Cup (80 tbs)
  Salt 1 1⁄2 Teaspoon
  Dried chervil 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fresh parsley leaves 1 Tablespoon (For 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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