Potage Julienne

by Elizabeth Skipper | December 31st, 2014 | Chef Recipe, Recipes

vegetable soup (400x400)One of the first things you learn to make in many cooking schools is a vegetable soup in which all the vegetables must be cut to the same size pieces. If you make a soup like this and add a salad, which also contains a lot of veggies, you’ll be off to a good start. (If you feel like splurging, serve a loaf of good bread.) Just keep it up, try to use good knife technique each and every time you cook, and your cooking is bound to improve.

This is a good soup recipe adapted from Henri-Paul Pellaprat’s Everyday French Cooking which will allow you work on your julienning skills.


Potage Julienne


  1. 2 medium-size carrots
  2. 1 turnip, approximately 2 ½” in diameter
  3. ¼ small head of cabbage
  4. 2 small leeks, white part only
  5. 1/3 cup thinly sliced onion
  6. 4 TB cup butter
  7. 7 cups beef or chicken broth
  8. Salt & pepper to taste
  9. Chopped parsley
  1. Peel the carrots and turnips and cut them into julienne strips
  2. Cut the cabbage and leeks into julienne strips
  3. Place all the vegetables and butter into a 4-quart saucepan
  4. Turn the heat on medium-low and cook the vegetables until they wilt
  5. Add the broth, and cover
  6. Cook over low heat 25 to 30 minutes or until the vegetables are tender
  7. Add the salt and pepper
  8. Cover and simmer another 10 minutes
  9. Serve hot, garnished with the chopped parsley
  1. From Henri-Paul Pellaprat’s Everyday French Cooking
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