The name Julien originated from the French julienne, which means "July". In French cooking in the summer season it was customary to prepare the soups for which young vegetables cut in a special way - very thin, fine strips. Since then, this method of cutting is called cutting - Julien. Also referred to as salads and soups, prepared with thinly sliced vegetables. It should be noted that Russian Julien as a hot appetizer with the indispensable mushrooms and cheese to the French Julien is irrelevant. I have sliced a normal dice, so I called your soup is almost a classic. Recipe taken from the book "French Recipes" ("Les recettes de la cuisine francaise")