There are dishes that because they are so simple we kind of forget that there is always some little secret that transforms it from good to great. In the Julienne Soup is the ORDER on how we put the vegetables to cook. Ass the density of each item is different and we don't want to have a mushy soup...the key is the lineup.
The potatoes go first and they will remain in the bottom of the pot, then the semi-hard and finally the soft. Sounds silly but it does make a difference.
Many people will say...I don't need a recipe for this and more power to them. I do and the end result is great. The current wife loves soup and honestly I don't cook it as much as she would like me to..but when I do..she enjoys it so much. I was in the right mood yesterday and did it. She was happy and, well...the rest is history.
Cooking Time: 35 Minutes Makes 6 servings
2 Lt Vegetable Broth
2 Medium Sized Yellow Potatoes
1 Medium to large Leek
2 Pieces of Celery
4 Medium size Carrots
2 Large Chard leaves
1 Large Zucchini
1/2 Cup of Chopped Cilantro
- Salt to taste
2. Once the broth is warm, FIRST put the potatoes to cook for 10 minutes with the heat to medium. Do not use the lid though.
3. Then put the Leek, celery and carrots and allow them to cook for another 10 minutes.
4. After that put the Chard, the zucchini and the cilantro and let it simmer for the last 10 minutes or so. Then adjust the flavor (I use a chicken broth cube).
Some people like to add parmesan cheese when serving, other people like to squeeze half a lime and some even put 1/4 cup of Brandy. You choose.