0.25 cup (30 g) carrot, cut in thin strips 1 1/2 inches (4 cm) long, previously cooked in boiling salted water
0.25 cup (30 g) turnip, cut in thin strips 1 1/2 inches (4 cm) long, previously cooked in boiling salted water
2 tablespoons (20 g) cooked peas
2 tablespoons (20 g) cooked string beans
Instructions
1. Prepare the vegetables (julienne cut): slice the carrot and turnip into thin strips approximately 1/8 inch (3 mm) wide and 1 1/2 inches (4 cm) long. This knife technique — cutting vegetables into uniform matchstick shapes — is known as a julienne cut and ensures even cooking and consistent presentation.
2. Cook the carrot and turnip strips separately in boiling salted water until just tender, 4-6 minutes, until a strip bends slightly without snapping and a fork pierces it with little resistance. Drain and set aside.
3. Combine the clear Brown Soup Stock, the cooked carrot strips, and the cooked turnip strips in a large saucepan. Add the cooked peas and cooked string beans.
4. Heat over medium-high heat, bringing the soup to a full boil, 5-8 minutes, until the surface shows a vigorous rolling boil and steam rises steadily. Serve immediately.
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