continental soups

* continental soups

soup- A soup is nutritious liquid food that enhance hunger for food served beginning of meal in french we called potage for soup. these are some awesome soups here

1.chicken veloute'

international soup from FRANCE    portion :-8

butter 100 gm 

flour 90 gm

chicken cubes 50 gm

white mirepoix  (50% onion+25% carrots+25% celery)

salt-to taste

pepper-to taste

chicken stock (chicken flavored water)

cooking cream 100 ml 

Method :- butter+white mirepoix+ flour +cook until clour comes+chicken stock mix well+strain then boil+ salt+pepper heat off +cream, serve hot.

Garnish:-  routons,cream.          COLOR:- blond or light brown    Texture:- thick

2.cream of mushroom

international soup from FRANCE   portion :-8

butter 60 gm

garlic 25 gm

mushroom 400gm

white wine 30 ml

thyme for flavour only

cream 100 gm

white sauce 100 gm(20 gm butter+ 15 gm R,flour+ milk 100 ml)

salt to taste 

white pepper to taste

Method:- butter+garlic +mushroom deglaze with wine + cook+puree+ strain+ boil+ add white sauce+ salt + pepper+cream, serve pipping hot

Garnish;- thyme      color:- creamy white       texture:- thick

3.consomme':-

international soup from FRANCE   portion :-8

chicken stock 2 lit

chicken minced 250 gm

egg white 2nos

roasted white mirepoix 150 gm

salt to taste

pepper to taste

thyme1\4

bayleaf 1\2

Method:- combine minced chicken,egg white,mirepoix, add cold stock and boil it with thyme+ bayleaf+pepper+ salt.when mixture starte boiling low the heat,let the coagulatedmass come to top.taste and check color of soup strain it properly.

Garnish:- meats cubes    color- clear    Texture;- thin

4.chicken chowder:-

portion:- 2

butter:- 50 gm

white roux;-1tbsp

chicken cubes:- 60 gm

garlic:-1\2tsp

chicken stock:- 400 ml

thyme:-1\2 tsp

sal to taste 

pepper to taste

cream 20 gm

Method:- butter+garlic+chicken+thyme+stock+white roux+ salt+ pepper+cream

Garnish:- thyme    color:- creamy   texture:- thick

5.Minestrone:-

portion 8

international soup from italy

olive oil 50 ml

garlic 1tsp

veg. stock 1 lit

celery 1tsp

carrot 80 gm +zucchini 80 gm+ broccoli 40 gm+  penne pasta 20 gm

basil 10 gm +salt + pepper

tomato puree

METHOD:- add olive oil saute' with garlic ,celery,then add vegetables ,tomato puree cook it add vegetable stock add salt ,pepper

and vegtables and penne pasta.

color:- red        garnish:- cheese or pasta    texture:- thick