Classic julienned vegetable soup (Potage julienne classique) from Glorious French Food: A Fresh Approach to the Classics (page 230) by James Peterson

  • turnips
  • sorrel leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's White chicken broth (Bouillon blanc de volaille) or this book's Brown chicken broth (Bouillon brun de volaille) for commercial chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's White chicken broth (Bouillon blanc de volaille) or this book's Brown chicken broth (Bouillon brun de volaille) for commercial chicken stock.

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