Guidelines for Cooking Eggs

One factor which differentiates the cooking of eggs from cooking most other commodities is the short space of time between the point when the eggs are cooked to the peak …

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 …

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 …

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 …

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 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 …

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 — …

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 …