Consomme Julienne a La Kennedy

One of Jackie's recipes that looks really good to me.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  leek
• 1  celery
• 2  carrots
• 1  turnip
• 3  leaves cabbage
• 1  small onion
• 1  tablespoon butter
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon pepper
• 1  quart  chicken stock
•  parsley (to garnish)

Directions

1. Peel and cut all the vegetables into very thin strips, julienne, about 2 inches long.
2. Melt butter in a medium sized saucepan over low heat.
3. Add vegetables, salt, pepper and sugar.
4. Cover and cook till vegetables are tender.
5. Put in bottom of bowl.
6. Pour over hot consommé.
7. Garnish with bit of parsley.