Soup "julien"

1 serving


Brown large slices of onions, carrots, turnips, parsley, celery in oil. Pour cold salted water, boil, strain. Cook finely chopped carrots, turnips, swedes, asparagus, sugar peas, bouquets of cauliflower and Brussels sprouts, potatoes in salted boiling water. Pour in the strained broth, add 50 g of oil, warm up without boiling. Pour chopped dill, parsley greens. Pea pods can be replaced with 50g dried green peas with their decoction.