Consomme Julienne A La Kennedy - cooking recipe

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)

Preparation

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