Vegetable Broth (Un-passed Soup of Vegetables)
Recipe card no. 06
Preparation time 20 min
No of servings 04
Service ware Soup bowl
INGREDIENTS | QUANTITY |
Barley | 50gm |
Vegetable stock | 200ml |
Paysanne cut vegetables
(carrot, turnip, beans, peas, leek, celery, onion & potato) |
200gm |
Bouquet garni | 15gm |
Salt & pepper | To taste |
Chopped parsley | For garnish |
Method of Preparation:
- Wash the barely, simmer in the stock unit tender.
- Peel and wash the vegetables and cut into paysanne.
- Add to the stock with bouquet garni.
- Bring to the boil, skim and simmer until the vegetables become tender.
- Correct the seasoning, skim and remove the bouquet garni.
- Serve in a soup bowl garnished with parsley.
Crème De Tomate (Cream of Tomato Soup)
Recipe card no. 07
Preparation time 20 min
No of servings 04
Service ware Soup bowl
INGREDIENTS | QUANTITY |
Smoked belly part of pork | 20gm |
Bacon trimmings | 25gm |
Mirepoix | 200gm |
Flour | 40gm |
Fresh tomatoes | 200gm |
Salt | To taste |
White pepper powder | To taste |
White stock | 1.5 liter |
Garlic | 1 clove |
Bouquet garni | 10gm |
Bread crouton | 20 pcs |
Fresh cream
(sugar 1 pinch if tomatoes are too sour) |
125ml |
Method of Preparation:
- Boil tomatoes, cool, blend and prepare fresh puree.
- Prepare mirepoix (roughly cut aromatic vegetables)
- Heat butter and fry gently, garlic, bacon bits and mirepoix.
- Add flour, mix well and cook till blond roux.
- Cool the mixture and add fresh tomato puree, mix well and add boiling stock.
- Reboil, skim and add bouquet garni and allow simmering for 1 hr.
- Pass through conical strainer, check for seasoning.
- Add fresh cream, boil after adding the cream.
- Serve hot in a soup bowl garnished with crouton.
Consommé (Thin Soup)
Recipe card no. 08
Preparation time 30 min
No of servings 04
Service ware Soup bowl
INGREDIENTS | QUANTITY |
Minced meat | 225gm |
Chopped onions | 70gm |
Chopped carrots | 50gm |
Chopped turnips | 30gm |
Stock | 500ml |
Egg whites | 2 no. |
Celery | 40gm |
Thyme | 1 tsp |
Bay leaves | 3 no. |
Peppercorns | 15gm |
Method of Preparation:
- Mix minced meat, chopped, chopped onions, carrots, turnips, celery and egg white together.
- Add cold stock and bouquet garni.
- Place on fire, go on stirring so that the ingredients do not stick on the bottoms of the pan.
- When the mixture starts boiling, lower the temperature and let it simmer until the raft (coagulated mass) comes up.
- Simmer the mass till half an hr.
- Strain and check the seasoning.
Note: Consommé gets its name according to the garnish used, for example:-
- Consommé Brunoises: - garnish with brunoises cut vegetables.
- Consommé Celestine: - basic consommé garnished with julienne cut thin pancake.
Chicken Veloute Soup
Recipe card no. 09
Preparation time 20 min
No of servings 04
Service ware Soup bowl
INGREDIENTS | QUANTITY |
Flour | 50gm |
Mirepoix | 50gm |
Butter | 50gm |
White chicken stock | 250ml |
Diced chicken | 150gm |
Salt & pepper | To taste |
Liaison (egg yolk 2no. cream 100ml) |
Method of Preparation:
- Sauté chicken pieces in a greased sauté pan over low heat.
- In a sauce pan, make blond roux by using floor and butter, add mirepoix and cook till the mirepoix sweats.
- Add white chicken stock and sautéed chicken pieces.
- Mix the yolks of eggs and cream together. Pour a little of the soup on the liaison, mixing well, then whisk the liaison into the soup, turn off the heat.
- Check for seasoning.
- Serve well garnished with chopped parsley and cream.
No Comments