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Vegetable and bacon julienne soup

Vegetable and bacon julienne soup

Appetizers

A Basque vegetable soup: vegetables cut into small, thin strips, sautéed bacon cooked in olive oil, and a broth deglazed with white wine, to be served ver…

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Recipe from Gaztarrotz, Xabier Cañas, adapted by Recette de cuisine ·

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Julienne is a Basque vegetable soup, where the vegetables are finely diced into small sticks. The soup is flavored with bacon, which has been sautéed in olive oil.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Total45 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodSlow cooking
  • Estimated cost$11.65 $2.91 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $1.22
  • $0.54
  • $0.10
  • $0.80
  • $0.09
  • $0.18
  • $7.28
  • $0.53
  • $0.74
  • $0.14
  • $0.03

Prices from US supermarkets for 6 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Heat the bacon in olive oil in a saucepan for one minute, stirring occasionally.
  2. Add the onion, leek, and carrot, then sauté for another two minutes.
  3. Deglaze with white wine, let it reduce, then add the broth.
  4. Once the broth is simmering, add the leek and turnip, and cook for 10 minutes, then add the zucchini.
  5. Boil for an additional 5 minutes, then add salt.

The bill

Vegetable and bacon julienne soup

  • 100 g of lard (or bacon)$1.22
  • 50 ml of extra virgin olive oil$0.54
  • ½ onion, finely diced$0.10
  • ½ leek, cut into thin strips$0.80
  • ½ carrot, cut into matchsticks$0.09
  • 50 ml of white wine$0.18
  • 2 cups of vegetable stock or chicken broth$7.28
  • 50 g of leek white part (leka), cut into thin strips$0.53
  • 50 g of turnip (rutabaga), cut into matchsticks$0.74
  • 50 g of zucchini, cut into matchsticks$0.14
  • salt$0.03

Total$11.65

that's $2.91 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of lard (or bacon)
  • 50 ml of extra virgin olive oil
  • ½ onion, finely diced
  • ½ leek, cut into thin strips
  • ½ carrot, cut into matchsticks
  • 50 ml of white wine
  • 2 cups of vegetable stock or chicken broth
  • 50 g of leek white part (leka), cut into thin strips
  • 50 g of turnip (rutabaga), cut into matchsticks
  • 50 g of zucchini, cut into matchsticks
  • salt

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