How to Make Convenience Soups?
A wide variety of soups are available in convenience form — they may be powdered, canned, frozen, boil-in-the-bag or even purchased freshly made. They may be classified in exactly the …
A wide variety of soups are available in convenience form — they may be powdered, canned, frozen, boil-in-the-bag or even purchased freshly made. They may be classified in exactly the …
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 …
Makes: 2 liters. Cooking time: 1½ hours. Ingredients: — 1 dl oil — 100 grams carrots — 100 grams onion — 50 grams celery — parsley stalks — 1 sprig …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 — …
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 …
Makes: 2 liters. Cooking time: 1 hour. Ingredients: — 50 grams butter — 50 grams carrots — 50 grams turnips — 50 grams leek — 50 grams celery — 50 …
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 …
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 …
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 …
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 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. …
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 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 …
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 …
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 …
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 …