Fine Holstein Julienne Soup

Ingredients for 6 servings:

• 4 medium-sized carrots
• 1 small kohlrabi
• 2 m.-large parsnip(s)
• 1 m.-large celeriac
• 2 stalk(s) leeks (white part only)
• ½ small head of savoy cabbage
• 2 shallots, finely diced
• 2 lettuce hearts
• 100 g butter
• 2 liters of vegetable stock or instant vegetable broth
• n. B. salt and pepper, freshly ground
• 4 slice(s) toast bread, sandwich bread – for the croutons
• 1 tsp butter, for toasting the croutons
• e.g. parsley, flat, finely chopped
• n. B. Chives, finely chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

delicious vegetable soup with fine vegetable strips

First, the juliennes are cut. To do this, wash, trim, and finely slice the carrots, kohlrabi, parsnips, celery, leeks, savoy cabbage, and lettuce hearts. The sticks should be between 3 and 5 cm long. Their thickness should be about the same as a lying €1 coin. For the root vegetables, I recommend using a so-called “julienne cutter.” This is a type of vegetable peeler, but it also cuts the corresponding sticks from the vegetables. Here at Chefkoch, there’s also a video on how to properly slice vegetables, for example, into julienne strips. Melt the butter in a large soup pot and bring it to medium heat. Be careful not to overheat the butter and burn it. Simply add a small piece of the vegetables to the butter. As soon as the vegetables start to make noise, add the finely chopped shallots and the julienne strips to the fat. Sauté in the butter for about 3 minutes, stirring frequently. Then add the vegetable stock until the vegetables are covered by about 1 finger’s breadth. Bring to a boil briefly, then simmer over low heat for about 25 minutes, stirring occasionally. In the meantime, cut the sandwich bread into small cubes and toast in the butter in the pan until golden brown and crispy, seasoning lightly with salt and pepper. Once the soup has finished simmering, add the remaining stock to the desired “liquidity” and season again with (a little) salt and freshly ground pepper. Some people prefer a little more liquid, others prefer more liquid. Experiment! If necessary, reheat quickly. Finally, serve the soup in deep bowls, garnish with croutons, and sprinkle with parsley and chives.