Soup Preparation

Consomme julienne Soup 

(4 Portions)

Ingredients

Chopped or minced beef 200g

salt

Egg whites 1-2

Cold stock or brown beef 1L

Mix onion,carrot,leeks,celery 100g

Pepper corns 3-4

bouquet garni

Method

Mix beef,salt,egg white and ¼ L.Cold stock in a thick bottom pan.Peel,wash and finely chop vegetables

Add to the beef with reminder of the stock,the bouquet garni and pepper corns,gently heat and bring slowly boil,allow to boil 5-10 second give a final stir.Lower the heat so that the consomme’s is simmering gently.Cook for 1 ½ -2 hours.Stair carefully through double.Remove fat using both side of 8cm square piece of paper.Correct the seasoning and colour.

Cream of Chicken Soup

(4 Portions)

Ingredients

Onion,leeks,celery 100g

Butter or Margarine 50g

Flour 50g

Chicken stock 1 L

Bouquet garni

Chopped parsley

Salt,Pepper

Milk or Cream 125 – 250 mL

Cooked dice Chicken 25g

Method
Melt the butter in a large soup pot over medium heat. Add the onion,leeks,celery and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. A piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes with Bouquet garni.

Stir in the chicken and bring to a boil. Remove from the heat.Whisk the Cream,salt into the soup and season with pepper to taste. Remove and discard the Bouquet garni. sprinkle the top of each soup with the chopped parsley and serve immediately.

Whisk the cream,salt into the soup and season with pepper to taste. Remove and discard the herb bundle.

Cream of Vegetable Soup

(4 Portions)

Ingredients

Carrot,Onion,leeks,celery,Potatoes 100g

Butter 50g

Flour

Salt

Pepper

Chopped parsley

Milk or Cream 125 – 250 mL

Method

Melt butter in a pan.Then add flour and vegetables.Cook on low heat for 10 minutes.Add Chicken stock,bring to the boil then reduce heat and cover,simmering gently for 30 minutes until vegetables are tender.

Process or blend a portion of the soup at a time until pureed.Return to a pan and stir in cream and extract Parsley.Seasoning with salt,pepper.

Consomme Medriline Soup

(4 Portions)

Ingredients

Chopped or minced beef 200g

Egg whites 1-2

Brown stock 1 L

Mix onion,carrot,leeks,celery 100g

Pepper corns 3-4

bouquet garni

Method

Mix beef,salt,egg white and ¼ L.Cold stock in a thick bottom pan.Peel,wash and finely chop vegetables

Add to the beef with reminder of the stock,the bouquet garni and pepper corns,gently heat and bring slowly boil,allow to boil 5-10 second give a final stir.Lower the heat so that the consomme’s is simmering gently.Cook for 1 ½ -2 hours.Stair carefully through double.Remove fat using both side of 8cm square piece of paper.Correct the seasoning and colour.

Ministrone Soup

(4 Portions)

Ingredients

Mix Vegetables

Carrot,Leeks,onion,celery,turnips,cabbage 300g

Butter 50g

White stock or water ¾ L

Bouquet garni

Salt,pepper

French beans

Spaghetti 25g

Potatoes 50g

Tomato puree 1 tspn

Fat bacon

Chopped parsely

1 clove garlic

Method

Cut peel and wash Vegetables.Cook slow without colour oil in pan lid on.Add stock, bouquet garni and seasoning.Simmer approximately 20 minutes.Add peas,Beans diamond and simmer 10 min.Spaghetti 2cm lengths,potatoes cut paysanne,tomato puree and simmer all the vegetable are cooked.Finally chop fat bacon,parsley and garlic from it in to peast.Mould the paste in to pellets size pea and drop in to boiling soup.Remove bouquet garni and seasoning.