Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Brunoise Soup
From Practical household cookery, 1891
Serves 6
Can include blanched green peas for added flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- three carrots
- two turnips
- one head of celery
- two leeks
- half an onion
- an ounce and a half of fresh butter
- three pints of No 2 broth
Method
Cut vegetables into small dice, blanch in boiling salt water, strain, and fry in butter for 5 minutes.
Add broth, simmer for 20 minutes, skim, and serve with bread.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 10. The excerpt below is the record exactly as published.
BRUNOISE SOUP. Cut in small dice the red part of three carrots, two turnips, one head of celery, two leeks, and half an onion. Blanch the lot in boiling salt water; strain through a colander, and pour them into a stewpan with an ounce and a half of fresh butter. Fry gently for five minutes ; then add three pints of No 2 broth
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