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Grandpa Pencil's Recipe

Julienne Soup


Julienne Soup


  • 1 Carrot
  • 1 Turnip
  • half head Celery
  • 1 lt. Stock
  • 1 tablespoon Arrowroot
  • Salt to taste


 You will need
A vegetable peeler, a sharp knife, a cutting board, a colander and a large saucepan


  • Wash then peel or scrape the vegetables
  • Cut into thin strips (like matches)
  • Cook the vegetable in a little of the stock
    (stock cubes may be used for stock)
  • Drain when tender, in a colander
  • Heat the remaining stock
  • Mix the arrowroot with a little cold water
  • Stir into the stock until boiling
  • Cook for four to five minutes
  • Add cooked vegetables and salt and pepper as required




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment