This superb vegetable dish is the ideal accompaniment for Chicken Kiev or Danish Pork.
2 oz. butter
1 tablespoon vegetable oil
1 medium-sized head of celery, trimmed, washed and cut into julienne strips
1 medium-sized green pepper, white pith removed, seeded and cut into julienne strips
1 medium-sized onion, finely chopped
3 large potatoes, peeled and cut into julienne strips
1 teaspoon salt
½ teaspoon dried thyme
1 teaspoon chopped fresh chervil or
½ teaspoon dried chervil
In a medium-sized saucepan, melt the butter with the vegetable oil over moderate heat. When the foam subsides, add the celery, green pepper and onion to the pan. Reduce the heat to low and cook, stirring occasionally, for 3 minutes. Add the potatoes to the pan. Sprinkle with the salt, thyme and chervil and cook, stirring occasionally, for a further 8 to 10 minutes, or until the potatoes are cooked but still firm.
Remove the pan from the heat and serve at once.
Julienne Soup, so-called because the vegetables are cut into julienne strips, is a simple, fresh-tasting soup.