When we went to Belgium for Christmas this year, we had so many different soups. We had soup at every house we visited. This was perfect for me as I needed inspiration for my soup challenge and of course it was good practice for my kids to learn to eat different kinds of soups. One of the soups we had was this Julienne soup. Julienning is cutting food into long thin strips. So the soup is made of a vegetable stock with different kinds of vegetables cut into thin strips. Sometimes some pasta is added it, for example tapioca or vermicelli.
This was not my favourite soup at all when I was a kid. I did’t like soup with any bits in it at al, except for croutons and lardons. I did eat it but not to my liking! So when we had this soup over Christmas I was surprised to see all the kids really enjoying their soup! Is it today’s kids? Are they better at having their vegetables than we were? I do hope so!
It was my daughter’s godmother who had made this soup for us. Her kids and our daughter did really enjoy it so much, they empties their bowls in no time! It was a good lesson for me to learn. Don’t limit your kids to what you like, and don’t expect them to dislike what you did when you were a kid. Tastes differ, circumstances are different and they may surprise you! When we got back home my daughter kept asking me to make her godmother’s soup again each time I only mentioned the word soup. So, that is what I did for my dearest daughter and she did love it!
Julienne soup, for my daughter
|Prep:||Cook:||Yield: 1 l||Total:|
- 1 shallot
- 1 leek
- 2 stalks of celery
- 1 carrot
- 1 and 1/2 cube of vegetable stock
- pepper and salt
- 1 twig of fresh thyme
- 2 bay leaves
- 1 tbsp olive oil
- Cut all the vegetables into small thin strips or small cubes if you prefer. I squeezed the carrot through the spiraliser so we had carrot spaghetti in the soup, which was very pretty. But you can as well just cut it into strips or little cubes.
- Now fry the shallot gently in the olive oil on a low heat. If you cut the carrots in cubes add them now with the shallot because they will take longer to cook than the rest of the vegetables.
- Then add all the other vegetables with the thyme and the bay leaves and leave to stew for a little. Add a little bit of water to prevent burning when necessary.
- Add about 1 liter of boiling water and leave to simmer until the vegetables are cooked but not too soft.
- Add the vegetables stock cubes to the soup.
- Season to taste with some salt and pepper.
from More Than Just Carrots