Welcome and welcome to Paulina Kitchen! In this new edition we will prepare a very colorful soup for those days in which we need a dish that embraces us. We are talking about the Juliana soup , a soup with the power to make us travel to childhood with each tablespoon, as the critic of the Ratatouille movie.
The good thing about this soup is that it is not only very easy to do , but it is also done in a short time. It is not the typical vegetable soup of eternal cooking. This Juliana soup recipe can be ready in just half an hour to fill our love stomach.
So hold on the spoon and accompany us on this route where we are going to talk about the Julian vegetable soup and in which, as always, we will be sharing a very simple recipe to make Julian soup at home in a few steps.
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About the Juliana soup
Juliana soup is the definition of homemade and nutritious . It is a vegetable soup where ingredients are cut into fine strips , allowing all flavors to mix uniformly and deliciously. Although it is a simple dish, knowing how to choose the vegetables, cooking time and even the way they serve them, make a difference.
The recipe for this soup appeared in European cuisine centuries ago and, since then, each family has its own version. Some include noodles , other well -concentrated homemade broths, and some are encouraged to turn it with a touch of spices .
6 Characteristics of the Juliana soup recipe
- Variety of vegetables: carrots, leeks, celery, cabbage, zucchini, among others can be used.
- Julian cut: Everything must be finely chopped in thin strips .
- Homemade broth: A good vegetable broth or a house -made chicken broth
- Controlled cooking: Each vegetable has its times. The idea is not that it is a puree, but that each vegetable has its presence .
- Customizable: You can make the Juliana soup recipe with noodles , legumes or even egg.
- Light but substantial: Juliana soup is perfect for a light and comforting meal , but at the same time super nutritious.
Juliana soup: why of your name
The name "Juliana" is not a whim. In gastronomy, the term "Juliana" refers to the technique of cutting vegetables into thin and elongated strips . Therefore, any Juliana vegetable soup is characterized by this particular cut that not only makes it look pretty, but also influences its texture and how the ingredients are cooked.
Now, within the world of soups, the Juliana soup, also called "country soup", is one of the lightest and most versatile. It is not a cream soup , it is not a stew , it is not a minestrone , but a vegetable soup that can be served as an entrance or even as a main dish if something of extra substance is added, such as noodles, or chicken.
The best accompaniments for Juliana soup
- Toasted bread with garlic: enhances flavors and provides a crunchy touch.
- Grated cheese: A good Parmesan or Manchego cheese is a detail that adds intensity of Juliana soup flavor.
- Homemade croutones: These small pieces of fried or baked bread , also called rich , absorb the flavors of the Juliana soup of wonder.
- Poché egg: for those who want somewhat more overwhelming on stepped eggs , inside the Juliana vegetable soup, they are doing very well
- Serrano ham in strips: a salty and delicious touch to provide texture and flavor.
7 tips, secrets and tips for the best Juliana soup
- Use homemade broth: no bought cubes (if possible). A good broth is the soul of the soup.
- Not all vegetables go at the same time: add them according to their cooking time will prevent some from get rid of and others are raw.
- A touch of laurel and pepper: condiments enhance the flavor without covering the taste of vegetables.
- A splash of olive oil when serving: it brings shine and an extra flavor.
- If there is better, better: soups are always richer the next day, it is a fact.
- Give consistency : there are versions of Juliana soup with shredded chicken , rice or noodles.
- Freeze for portions: This soup is perfect for a Mealprep . You can freeze and always have a healthy option ready in minutes.
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Juliana soup recipe
Yields: 4 portions
Preparation time: 30 minutes
Ingredients
- 2 Carrots
- 1 leek
- 1 piece of celery
- ½ cabbage
- 1 zucchini
- 1 onion
- 1 liter of vegetable or chicken broth (see recipe )
- 1 bay leaf
- Salt and pepper to taste
- Olive oil (optional)
How to do Juliana Sopa step by step
- Wash all vegetables well. Cut all in fine julienne (thin and elongated strips).
- Heat a large pot over medium heat. Add the olive oil (or a splash of broth if oil is not used).
- Incorporate the carrot, the leek and the celery. Sunning 4-5 minutes, stirring, until they are barely tender.
- Add onion, cabbage and zucchini. Cook 3-4 more minutes, mixing, until they begin to soften slightly.
- Pour the hot broth and add the bay leaf. Partially cover and cook over medium heat for 20 minutes, or until all vegetables are tender but not undone.
- Remove the bay leaf. Add salt and pepper to taste.
- Serve hot. Optional: Add a splash of olive oil on each dish at the time of serving.
