A 257 years old recipe that never went away. Julienne soup.
So I came across an old photo. A menu from 1911, not for a special ocassion, but the menu from the Bishop’s residence in a small town called Blaj in Romania. Which by the way is the place where I grew up before moving to London twenty some years ago.
Quite a “rich” menu for that period. And I decided to replicate it, for the fun of it more than research and any other reason. The first thing on the menu was this Julienne soup.
A bit of research has found that Julienne soup has been present on menus since 1759. I actually chose a recipe a touch “younger”, from 1846 and adapted it just a touch.
Below is the original recipe as it was published at the time:
SOUP A LA JULIENNE.
Take a variety of vegetables: such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, cut them in shreds of small size, place them in a stew-pan with a little fine salad oil, stew them gently over the fire, adding weak broth from time to time; toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns, soak them in the remainder of the broth, and when the vegetables are well done add all together and let it simmer for a few minutes; a lump of white sugar, with pepper and salt are sufficient seasoning.
The Jewish Manual. London: 1846
I did use the same method of cooking. Saute the veg a few minutes in sunflower oil. Chicken stock was added to keep it light. The bread was toasted but kept into bigger chunks. Also I’ve added the big croutons at the end only as not to spoil the clear soup and keep their texture crunchy.
Salt and pepper were my only seasonings, I kept the lump of sugar out, but by any means, add it should you want.
In the weeks to come I will continue to make, eat and write about the rest of that 1911 menu, things could get interesting. Now if I could only find some of the wine they were serving, red or white…1908 vintage…
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