Mussel and Cream Soup Recipe
Many of the recipes, principles and practices outlined are in accord with this style of cookery. There are, however, the following exceptions: (a) creams, veloutés, fawn roux-based and brown roux-based …
Lobster Bisque Recipe
Makes: 2 liters. Cooking time: 1½ hours. Ingredients: — 1 dl oil — 100 grams carrots — 100 grams onion — 50 grams celery — parsley stalks — 1 sprig …
Traditional Shellfish Soup Recipe
Shellfish soups or bisques are smooth, thickened with a roux or with rice and completed at the point of service with brandy, cream and knobs of butter. They are usually …
Mock Turtle Soup
Makes: 2 liters. Cooking time: 1½ hours. Ingredients: — 100 grams dripping — 120 grams flour — 30 grams tomato puree — 2½ liters brown stok — 200 grams onion …
Mulligatawny English Soup
Makes: 2 litres. Cooking time: 1½ hours. Ingredients: — 100 grams butter — 400 grams sliced onions — 50 grams curry powder — 100 grams flour — 30 grams tomato …
French Onion Soup Cooked in Brown Stock
Makes: 2 liters. Cooking time: 1 hour. Ingredients: — 50 grams butter — 75 grams sliced onions — 30 grams flour — 2 liters brown stock — 50 croûtes de …
Tomato Soup in 60 Minutes
This is a tomato flavored and colored passed soup which is based upon a second stage roux, sweated vegetables, herbs, bacon trimmings and white stock, to which a reduction of …
Cream of Cauliflower Soup Recipe
Makes: 2 liters. Cooking time: 90 mins. Ingredients: — 120 grams butter — 120 grams flour — 2½ liters white chicken stock — 1 kg cauliflower — seasoning of salt …
Cream of Chicken Soup
Makes: 2 liters. Cooking time: 90 mins. Ingredients: — 120 grams butter — 120 grams flour — 2 liters white chicken stock — 2 dl cream — 50 grams butter …
Cream of Vegetable Soup Recipe
Makes: 2 liters. Cooking time: 75 mins. Ingredients: — 7 dl Purée Soup — 7 dl Bechamel — 7 dl White Stock — 2 dl Cream Method: (1) Produce a …
Cream of Carrot Soup Recipe
Makes: 2 liters. Cooking time: 1 & 1/2 hours. Ingredients: — 110 grams butter — 1 kg sliced carrots — 100 grams sliced onions — 100 grams flour — 2 …
Cooking Methods of Cream and Velouté Soups
There are four different methods of preparing cream soups, each reflecting traditional cooking methods, but there is one aspect common to them all — the finishing. At the point of …
Purée of Fresh Vegetable Soup Recipe
The name of the soup is determined by the main vegetable used, e.g. carrots, turnips, jerusalem artichokes, celery. For example: Purée of Carrot Soup — Purée Crécy Purée of Turnip …
Purée of Pulse Vegetable Soup Recipe
Pulse vegetables with an outer shell require soaking in cold water for approximately twelve hours before cooking; they are then washed in cold water in preparation for cooking. Those pulse …
What are Puréed soups?
Puréed soups are made from a dry pulse or fresh vegetables cooked in a liquid then passed through a sieve, soup machine or liquidizer. Vegetables which contain a high level …
Chicken Broth Cooking Guide
A broth soup is a brunoise of various kinds of vegetables cooked in a clear white mutton, chicken or game stock, with the addition of a cereal and a garnish …
Leek and Potato Soup Recipe
Makes: 2 liters. Cooking time: 1 hour. Ingredients: — 75 grams butter — 2 1/2 liters white chicken stock — 450 grams white of leek — 450 grams potatoes — …
Cock-a-leekie, Scottish Soup with Leeks and Peppered Chicken Stock
Makes: 2 liters. Cooking time: 3/4 hour. Ingredients: — 2 liters White Chicken Stock — 75 grams butter — 450 grams white of leek — 100 grams breast of boiled …
Minestrone, Thick Italian Soup Recipe
Makes: 2 liters. Cooking time: 1 hour. Ingredients: — 50 grams butter — 50 grams carrots — 50 grams turnips — 50 grams leek — 50 grams celery — 50 …
Peasant Vegetable Soup Recipe
The vegetables for soups of this type are cut into various shapes, usually julienne or paysanne. As these soups are not passed to make into a purée, all the vegetables …
Potage Germiny Soup Recipe
A potage is a very good quality white stock thickened with a liaison of egg yolks and cream and completed with knobs of butter and the relevant garnish. The most …
Petite Marmite Recipe
Makes: 2 liters. Cooking time: 2 hours. Ingredients: — 2 1/2 liters chicken and beef consommé — 400 grams very lean beef, blanched — 150 grams celery (prepared and cut …
What is Bouillon (Broth)?
A bouillon is an unclarified meat or poultry stock, or a combination of the two. It should be amber in color and clear in appearance with a range of small …
Turtle Soup Recipe
Turtle soup is a slightly thickened consommé flavored with an infusion of turtle herbs and garnished with small dice of turtle flesh. It is invariably served accompanied with cheese straws. …
Consommé Julienne Recipe
Prepare Basic Consommé and add 100 g of mixed julienne of vegetables, approximately 4 cm in length. Note: If the vegetable garnish (especially the celery) floats on the surface of …
Borscht Soup Recipe
Borscht is traditionally an unclarified bouillon, flavoured with vegetables, beef, duck and beetroot and garnished with strips of vegetable including beetroot, that is served accompanied by sour cream, small duck …
Basic Consommé Recipe
Consommé is a clarified meat or poultry stock (or a combination of the two, either brown or white), amber in colour and transparent and crystal clear in appearance. It is …
Wine and fortified wine in soup
Fortified wines may be used to finish certain soups. They are added at the moment of service. Dry sherry is added to consommés — particularly those served cold — and …
Storage of Soup
Consommés, bouillons and roux-based soups should be reboiled after passing, cooled as quickly as possible and then stored in a refrigerator at 7-8°C. Clear soups such as broths and those …
Accompaniments and Garnishes of Soups
Diced fried bread croûtons and sliced bread sippets are served as an accompaniment with purées and some fawn roux-based soups. Vegetable garnishes are added to clear, cream, velouté, brown and …