CHAPTER SIX Soups

Classic Soups

BROTH

1. Beef

2. Chicken

3. Chicken gumbo

4. Cock-a-leckie

5. Household soup

6. Minestrone

7. Scotch

COLD

8. Gazpacho

9. Vichyssoise

CONSOMME

10. Beef

11. Chicken

12. Fish

13. Brunoise

14. Celestine

15. Julienne

16. Madrilene

17. Paysanne

18. Petit marmite

19. Profiteroles

20. Royal

CREAM

21. Agnes sorel

22. Asparagus

23. Cauliflower

24. Celery

25. Chicken

26. Cucumber

27. Lobster Bisque

28. Mushroom

29. Onion

30. Solferino

31. Water cress

PUREE

33. Ambassador

34. Green pea, dried

35. Green pea, fresh

36. Lentil

37. Potato

UNCLASSIFIED

38. French onion

39. Mulligatawny

40. Oxtail

41. Cream Germaine

INTRODUCTION 

1. Soups have traditionally been served as the first course at lunch or dinner meals but are increasingly offered as a main course, or indeed the only course in the lighter types of meal favoured by the diet conscious. The majority are served hot but many types are suitable for cold service. Well made an highly nutritious soups can be produced economically using the less expensive food items available in abundance in the kitchen and they are also particularly useful to the budget conscious chef, when considering how to use left over foods.

2. They are excellent when used for feeding people who are ill or recovering from an illness and because of their high liquid content they are easily maintained in first class condition for hot or cold service whether in static or field location.

3. A good quality stock is an essential requirement in the manufacture of a tasty soup but care should be taken not to impart too distinctive a flavour in such stocks as they may subsequently be used in soups which require their own particular flavour. A variety of garnishes for soups are served separately and are not cooked in the soups eg sippets, grated cheese, croutons, cheese straws, melba toast, etc.

4. Soups in this chapter are listed in the following categories:

BROTH: Prepared vegetables cooked in a stock with meat, rice or pulses as garnish. Not sieved and always served hot.

Example: Scotch Broth.

CONSOMME: Clear soup served either hot or jellied cold prepared from clarified beef, poultry, fish or game stock. Served with an appropriate garnish.

Example: Consomme Julienne.

CREAM: A puree of vegetables, chicken or shellfish sometimes with the addition of white sauce. Always finished with cream or a liaison of egg yolks and cream.

Example: Cream of Tomato Soup.

PUREE: Puree of vegetables or pulse. Thickened by its own ingredients which can be kept in suspension by the addition of a small amount of starch eg flour, cornflour, sago etc. The consistency should be similar to that of single cream.

Example: Lentil Soup.

UNCLASSIFIED:

Example: French Onion Soup.

BROTHS

1. BEEF BROTHS

2.5 LITRES

Ingredients

White stock                                                               2.5 ltr

Onion                                                                         70 g

Carrot                                                                        50 g

Leek                                                                           25 g

Swede/Turnip                                                          25 g

Celery                                                                        25 g

Cabbage                                                                    25 g

Patna Rice                                                                 50 g

Salt

Pepper

Parsley (chopped)                                                     15 g

Method

1. Peel the vegetables and cut them into small dice.

2. Strain the stock, bring to the boil and skim.

3. Add the diced vegetables to the stock and simmer for 30 minutes.

4. Add the washed rice and simmer for a further 15 minutes.

5. Skim, adjust the seasoning and consistency add the chopped parsley and serve.

2. CHICKEN BROTH

2.5 LITRES

Ingredients

Chicken stock                                                           2.5 ltr

Onions                                                                       70 g

Carrots                                                                      50 g

Leek                                                                           25 g

Celery                                                                        25 g

Cabbage                                                                    25 g

Turnip/Swede                                                           25 g

Patna Rice                                                                 50 g

Salt

Pepper

Parsley (chopped)                                                     15 g

Cooked chicken                                                        70 g

Method

1. Peel the vegetables and cut into small dice

2. Cut the cooked chicken into small dice.

3. Strain the stock, bring to the boil and skim.

4. Add the diced vegetables to the stock and simmer for 20 minutes.

5. Add the washed rice and simmer for a further 15 minutes.

6. Skim, adjust the seasoning and consistency, add the chopped parsley and chicken and serve.

3. CHICKEN GUMBO

2.5 LITRES

Ingredients

Margarine                                                                50 g

Leeks                                                                        200 g

Onions                                                                      100 g

Garlic                                                                        1 clove

Chicken stock                                                           2.5 ltr

Patna rice                                                                  50 g

Cooked chicken                                                        100 g

Okra                                                                           300 g

Tomato                                                                       150 g

Pimento                                                                     100 g

Salt

Pepper

Worcester sauce

Parsley (chopped)                                                     15 g

Method

1. Peel the onions and clean the leeks. Shred the flesh. Peel and crush the garlic.

2. Cook the shredded onion shredded leek and finely crushed garlic in the margarine without colouring.

3. Add the chicken stock, bring to the boil and remove any scum that has formed on the surface. Ad the patna rice and simmer gently for 10 minutes.

4. Cut the chicken, pimento and cut into dice.. Concasse the tomatoes and add these to the rice and continue to cook for a further 3 minutes.

5. Season with salt, pepper and Worcester sauce, remove any surplus grease, add the chopped parsley and serve.

4. COCK A LEEKIE

2.5 LITRES

Ingredients

Chicken stock                                                           2.5 ltr

White of leek                                                            200 g

Cooked chicken                                                        50 g

Cooked prunes                                                          100 g

Salt

Pepper

Parsley (chopped)                                                     15 g

Method

1. Bring the stock to the boil, add seasoning.

2. Clean and shred the leeks and add them to the stock.

3. Simmer for 20 minutes.

4. Cut the chicken and prunes into julienne and add to the soup.

5. Adjust the seasoning and skim

6. Garnish with chopped parsley.

Note: A combination of veal and chicken stocks may be used to make this soup.

5. HOUSEHOLD SOUP

2.5 LITRES

Ingredients

Onions                                                                      100 g

Leeks                                                                         25 g

Carrots                                                                      100 g

Celery                                                                        50 g

Potatoes                                                                    100 g

Margarine                                                                 25 g

White stock                                                               2.5 ltr

Bouquet garni                                                         1 small

Lentils                                                                      200 g

Salt

Pepper

Method

1. Peel the onions, leeks, carrots, celery and potatoes and cut them into paysanne.

2. Melt the margarine, add the vegetables, cover with a lid and cook without colouring.

3. Add the stock, season and bring to the boil.

4. Add the lentils, bouquet garni and potatoes.

5. Simmer gently until cooked and remove the bouquet garni.

6. Skim, adjust the seasoning and serve.

6. MINESTRONE

2.5 LITRES

Ingredients

Onions                                                                      60 g

Carrots                                                                      60 g

Leeks

Celery                                                                       25 g

Turnips                                                                     50 g

Cabbage                                                                    50 g

Bacon fat or margarine                                         50 g

Haricot beans                                                          50 g

Tomato puree                                                          25 g

White stock                                                             2.5 ltr

Spaghetti                                                                   50 g

French beans                                                           50 g

Tomatoes                                                                  50 g

Raw scraped bacon fat                                           25 g

Garlic clove                                                                1

Parsley (chopped)                                                     15 g

Croute de flute                                                          10

Parmesan cheese                                                       50 g

Salt

Pepper

Method

1. Soak the haricot beans overnight.

2. Peel the carrots, turnips, leeks, onions, celery and cabbage and cut them into paysanne.

3. Heat the bacon fat or margarine in a saucepan, add the vegetables, cover with a lid and cook without colouring.

4. Add the haricot beans, tomato puree and stock. bring to the boil and simmer until the haricot beans are nearly cooked.

5. Add the spaghetti (broken into 25mm lengths) diced french beans and diced tomato and all to simmer until cooked.

6. Skim and adjust the seasoning.

7. Mix the scraped bacon fat with the crushed garlic and add to the soup with the chopped parsley.

8. Serve with Croute de flute and extra parmesan cheese separately.

7. SCOTCH BROTH

2.5 LITRES

Ingredients

Lamb scrag end                                                         500 g

Water                                                                          2.5 ltr

Pearl Barley                                                                50 g

Onion                                                                          70 g

Carrot                                                                          25 g

Celery                                                                          25 g

Leek                                                                            25 g

Cabbage                                                                      25 g

Parsley (chopped)                                                     15 g

Bouquet garni                                                            1 small

Salt

Pepper

Method

1. Blanch the lamb in salt water.

2. Peel the vegetables and cut them into brunoise.

3. Refresh the meat and cover with clean water.

4. Bring to the boil, skim and add the bouquet garni, pearl barley and seasoning. Simmer until the meat is almost cooked.

5. Add the vegetables to the stock and simmer until all the ingredients are cooked.

6. Remove the meat and cut into small dice.

7. Add the meat to the broth. Add the chopped parsley. Adjust the seasoning and serve.

8. GAZPACHO

2.5 LITRES

Ingredients

Tomatoes                                                                  1 kg

Green peppers                                                          150 g

Onions                                                                       150 g

Lemon                                                                        1

Garlic                                                                         4 cloves

Cucumber                                                                 300 g

Tomato juice                                                             625 ml

Iced water                                                                 50 ml

Olive oil                                                                     50 ml

Salt

Pepper

Parsley (chopped)                                                     15 g

Method

1. Blanch, skin and seed the tomatoes.

2. Cut the peppers into quarters, remove the seeds and finely chop 25 g (for garnish).

3. Peel and roughly chop the cucumber.

4. Peel and roughly chop the onions and crush the garlic.

5. Liquidize the tomatoes, onions, peppers and cucumber with the lemon juice, oil, tomato juice and seasoning.

6. Adjust the consistency if necessary with the iced water, and the seasoning.

7. Serve cold, sprinkled with the chopped peppers and chopped parsley.

Note: Hot garlic bread may be offered with this soup.

9. VICHYSSOISE SOUP

2.5 LITRES

Ingredients

Onions                                                                      100 g

Leeks                                                                        50 g

Butter                                                                        50 g

White or chicken stock                                          1.5 ltr

Potatoes                                                                    500 g

Bouquet garni                                                         1 small

Cream                                                                       250 ml

Chives                                                                        10 g

Salt

Pepper

Method

1. Peel the onions and clean the leeks. Shred the flesh and cook them in the butter without colouring.

2. Add the white stock, sliced potatoes, bouquet garni and seasoning.

3. Bring to the boil, skim and simmer until the potatoes are soft.

4. Remove the bouquet garni and pass through the fine sieve.

5. Return to a clean saucepan and adjust the consistency and seasoning.

6. Chill.

7. Finish with cream and chopped chives and serve.

10. BEEF CONSOMME

2.5 LITRES

Ingredients

Shin of beef                                                              1 kg

Eggs                                                                            2

Onions                                                                       25 g

Celery                                                                        25 g

Carrots                                                                      25 g

Leeks                                                                          25 g

Salt

Brown stock                                                             3 ltr

Bouquet garni                                                         1 small

Method

1. Peel and dice the vegetables.

2. Pass the meat through a course mincer.

3. Place the meat in a saucepan, add the egg whites, diced vegetables and salt. Mix thoroughly with a little cold stock.

4. Gradually add the remained of the stock. Add the bouquet garni. Bring to the boil slowly, stirring from time to time with a metal spoon or fish slice.

5. Once the clarification has begun to set do not stir any more. Allow to simmer gently for one and a half hours. Do not disturb the contents of the pan during cooking.

6. Strain through four layers of damp muslin.

7. Remove all surface fat with absorbent paper. Adjust the colour and seasoning.

8. Bring to service temperature (do not boil) and garnish as required.

Notes:

1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.

2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.

11. CHICKEN CONSOMME

2.5 LITRES

Ingredients

Brown chicken stock                                                 3 ltr

Eggs                                                                                 2

Chicken                                                                      200 g

Shin of beef                                                                100 g

Tomato puree                                                              5 g

Tarragon                                                                    pinch

Bay leaves                                                                   1

Sherry                                                                         25 ml

Salt

Pepper

Method

1. Pass the beef and chicken through a coarse mincer.

2. Place the meat and chicken in a saucepan, add the egg whites, tomato puree, bayleaf, tarragon, salt, pepper and mix thoroughly with a little cold stock.

3. Gradually add the remainder of the stock. Bring to the boil slowly, stirring from time to time with a metal spoon or fish slice (see notes).

4. Once the clarification has begun to set do not stir any more. Allow to simmer gently for approximately one and a half hours. Do not disturb the contents of the pan during cooking.

5. Strain through four layers of damp muslin.

6. Remove all fat with absorbent paper.

7. Adjust the colour and seasoning.

8. Bring to service temperature (do not boil) and garnish as required.

Notes:

1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.

2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.

12. FISH CONSOMME

2.5 LITRES

Ingredients

Fish stock                                                                 2.75 ltr

Egg whites                                                                2

Garlic                                                                        1 clove

Tomato puree                                                            5 g

Fennel seed                                                                 10

Fish                                                                            300 g

White wine                                                                25 ml

Salt

Pepper

Method

1. Pass the fish through a coarse mincer. Peel and chop the garlic.

2. Place the fish in a saucepan, add the egg whites, chopped garlic, tomato puree, fennel seed, white wine, salt and pepper and mix thoroughly with a little cold water.

3. Gradually add the remainder of the stock. Bring to the boil slowly, stirring from time to time with a metal spoon or fish slice (see notes).

4. Once the clarification has begun to set do not stir any more. Allow to simmer gently for 20 minutes. Do not disturb the contents of the pan during cooking.

5. Strain through four layers of damp muslin (see notes).

6. Remove all surface fat with absorbent paper.

7. Correct the colour and seasoning.

8. Bring to service temperature (do not boil) and garnish as required.

Notes:

1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.

2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.

13. CONSOMME BRUNOISE

2.5 LITRES

Ingredients

Beef consomme                                                     2.5 ltr

Turnips                                                                     15 g

Celery                                                                       15 g

Carrots                                                                      15 g

Leeks                                                                        15 g

Cabbage                                                                    15 g

Method

1. Cut the vegetables into small dice.

2. Cook ion a little consomme.

3. Add to the soup before serving.

14. CONSOMME CELESTINE

2.5 LITRES

Ingredients

Beef consomme                                                        2.5 ltr

Savour pancake                                                             1

Parsley (chopped)                                                     25 g

Salt

Cayenne pepper

Method

1. Prepare pancake batter without sugar, add chopped parsley, salt and cayenne pepper.

2. Cook in the usual manner and cut into julienne.

3. Add to the consomme just before serving.

15. CONSOMME JULIENNE

2.5 LITRES

Ingredients

Beef consomme                                                    2.5 ltr

Turnips                                                                     15 g

Celery                                                                       15 g

Carrots                                                                      15 g

Leeks                                                                        15 g

Cabbage                                                                    15 g

Method

1. Cut the vegetables into julienne.

2. Cook in a little consomme.

3. Add to the soup before serving.

16. CONSOMME MADRILENE

2.5 LITRES

Ingredients

Shin of beef                                                              1 kg

Brown stock                                                             3 ltr

Eggs                                                                            2

Onions                                                                      25 g

Celery                                                                       25 g

Carrots                                                                      25 g

Leeks                                                                          25 g

Tomatoes                                                                  50 g

Tomato puree                                                            25 g

Patna rice                                                                  15 g

Bouquet garni                                                            1

Salt

Method

1. Peel the vegetables and cut them into small dice.

2. Pass the meat through a coarse mincer.

3. Place the meat in a saucepan, add the egg whites, diced vegetables, tomato puree and salt. Mix thoroughly with a little of the cold stock.

4. Gradually add the remainder of the stock. Ad the bouquet garni. Bring to the boil slowly stirring from time to time with a metal spoon or fish slice.

5. Once the clarification has begun to set do not stir any more. Allow to simmer gently for 1½ hours. Do not disturb the contents of the pan during cooking.

6. Boil the rice in salted water until cooked and refresh.

7. Blanch and skin the tomatoes. Remove the seeds and cut the flesh into 5 mm dice.

8. Strain the consomme through 4 layers of damp muslin.

9. Remove all surface fat with absorbent paper.

10. Adjust the colour and seasoning.

11. Bring to service temperature (do not boil) and add the rice and tomato garnish.

Notes:

1. The use of a metallic spoon or fish slice will prevent the transfer of flavours and grease which are often present on wooden spoons.

2. Washing the muslin in cold water and then using it whilst still damp will remove any loose fibres and dust present and tighten up the weave.

3. This consomme may be served cold, in which case no garnish is added.

Classic Soups

17. CONSOMME PAYSANNE

2.5 LITRES

Ingredients

Beef consomme                                                            2.5 ltr

Turnips                                                                           15 g

Carrots                                                                           15 g

Leek                                                                                15 g

Cabbage                                                                         15 g

Method

1. Peel the vegetables and cut them into paysanne.

2. Cook in a little consomme.

3. Add to the soup before serving.

18. PETITE MARMITE

1.5 LITRES

Ingredients

Chicken winglets                                                   150 g

Beef rump                                                               150 g

Carrots                                                                    150 g

Turnips                                                                    150 g

Cabbage                                                                    75 g

Celery                                                                       75 g

Beef consomme                                                        1.5 ltr

Beef marrow                                                         10 pieces

Croute de flute                                                      10 pieces

Method

1. Cut the beef into 10 mm dice.

2. Blanch the beef and chicken winglets, refresh, remove the bones from the winglets and cut the chicken meat in half.

3. Turn the carrots and turnips approximately 20 mm long.

4. Cut the cabbage and celery into oblong pieces 20 mm x 5 mm then blanch and refresh all the vegetables.

5. Divide and place the beef, winglets and vegetables equally into the required number of marmites, add boiling consomme, cover and simmer very gently until the garnish is cooked.

6. Just before serving add one slice of beef marrow per cover on a croute.

BEEF MARROW FOR PETITE MARMITE:

a. Place in cold running water for 3 hours to clean off all blood stains.

b. Store in cold water.

c. Cook in simmering acidulated water for 1 to 2 minutes.

Note: Marmites are usually made of earthenware or porcelain and are available in sizes from 1 to 10 portions.

19. CONSOMME PROFITEROLES

2.5 LITRES

Beef consomme                                                             2.5 ltr

Choux paste                                                                    100 g

Method

1. Using a 3 mm plain tube, pipe out the choux paste in pea sized balls onto a baking tray.

2. Bake in an oven at 190oC until cooked to a golden brown.

3. Add to the soup just before serving.

20. CONSOMME ROYALE

2.5 LITRES

Ingredients

Beef consomme                                                          2.5 ltr

Milk                                                                               75 ml

Egg                                                                                   1

Salt

Cayenne pepper

Method

1. Prepare and cook a savoury egg custard.

2. Allow to go cold.

3. Cut into neat squares or diamonds.

4. Add to the soup just before serving.

5. The prepared royal garnish may be stored in cold water until required for use.

CREAM SOUPS

21. AGNES SORREL

2.5 LITRES

Ingredients

Mushroom                                                                500 g

Lemon                                                                         1

Water                                                                        100 ml

Chicken veloute                                                        2 ltr

Fresh Cream                                                              125 ml

Cooked chicken                                                        50 g

Cooked mushroom (garnish)                                 50 g

Cooked tongue                                                          50 g

Butter                                                                          25 g

Salt

Pepper

Method

1. Wash the mushrooms thoroughly.

2. Place them into a saucepan with the water, butter, lemon juice and a pinch of salt.

3. Cover with a lid and cook without colouring.

4. Pass the stalks and liquor through a sieve, add to the boiling veloute and simmer together for 5 minutes.

5. Pass through a strainer, adjust the seasoning and consistency.

6. Finish with the cream and butter but do not reboil.

7. Add the garnish cut into julienne.

22. CREAM OF ASPARAGUS

2.5 LITRES

Ingredients

Asparagus (fresh/tinned)                                           200 g

Margarine                                                                     100 g

Flour                                                                              100 g

Chicken stock                                                              2.5 ltr

Cream                                                                           125 ml

Egg

Salt

Pepper

Method

1. Wash and clean the fresh asparagus, cut off the green tips and cut the remainder into 25 mm lengths.

2. Cook the tips in boiling salted water until tender, refresh and put aside.

3. For tinned asparagus cut off the tips and put aside, cut the remainder into 25 mm lengths.

4. Prepare a white roux with the flour and margarine, gradually add the chicken stock stirring all the time.

5. Bring to the boil, add the chopped asparagus stalks and simmer for 30 minutes.

6. Pass through a strainer, reboil, adjust the seasoning and consistency and finish with a liaison of egg yolk and cream, adding the asparagus tips before serving.

23. CREAM OF CAULIFLOWER

2.5 LITRES

Ingredients

Cauliflower                                                               600 g

Water                                                                         2.5 ltr

Onion                                                                         75 g

Margarine                                                                 50 g

Flour                                                                          50 g

Salt

Pepper

Cream or evaporated milk                                   125 ml

Method

1. Wash the cauliflower and cut into pieces.

2. Place in boiling water with the onion and salt.

3. Make a white roux with margarine and flour.

4. When the cauliflower is cooked, strain and pass it through a sieve.

5. Add the cauliflower stock to the roux and allow to cook for 15 minutes.

6. Add the puree of cauliflower, pass through a line conical strainer and reboil.

7. Add cream or evaporated milk and adjust seasoning.

24. CREAM OF CELERY

2.5 LITRES

Ingredients

Celery                                                                       800 g

Onion                                                                        100 g

white stock                                                               2.5 ltr

Margarine                                                                 100 g

Flour

Salt

Pepper

Cream                                                                       125 ml

Method

1. Thoroughly wash the celery and cut it into small pieces.

2. Add to the stock with the onion and salt.

4. When the celery is cooked, remove it from the liquor and pass through a sieve.

5. Add the celery stock to the roux and allow to simmer for 30 minutes.

6. Add the puree of celery.

7. Pass through a fine conical strainer and reboil.

8. Add cream and adjust the seasoning.

Note: 50 g julienne of cooked celery can be added as a

garnish prior to service.

25. CREAM OF CHICKEN

2.5 LITRES

Ingredients

Margarine                                                                 100 g

Flour                                                                          100 g

Strong chicken stock                                              2.5 ltr

Cream                                                                       125 ml

Cooked chicken                                                        100 g

Salt

Pepper

Method

1. Make a veloute with the margarine, flour and stock.

2. Bring to the boil, simmer for 30 minutes and skim.

3. Adjust the seasoning and consistency, remove from the stove, add the cream and then strain through a muslin cloth. Do not reboil.

4. Add finely diced chicken as a garnish before serving.

26. CREAM OF CUCUMBER

2.5 LITRES

Ingredients

Cucumber                                                                 600 g

Chicken stock                                                           2.5 ltr

Onion                                                                         50 g

Margarine                                                                 50 g

Flour                                                                          50 g

Cream                                                                       125 ml

Salt

Pepper

Rice                                                                           50 g

Method

1. Wash the cucumber and cut into rough dice.

2. Place in boiling water with the onion and salt.

3. Make a white roux with margarine and flour.

4. When the cucumber is cooked, strain and pass through a sieve retaining the stock.

5. Add the cucumber stock to the roux and allow to cook for 15 minutes.

6. Add the puree of cucumber and pass through a fine conical strainer.

7. Reboil add the cream and garnish with cooked rice and pea sized balls of cucumber that have been poached in salted water.

27. LOBSTER BISQUE

2.5 LITRES

Ingredients

Lobster (uncooked)                                              1x400 g

Fish stock                                                                 500 ml

Onions                                                                      25 g

Tomato puree                                                            25 g

Olive Oil                                                                   25 ml

Fish veloute                                                              2 ltr

Carrots                                                                      25 g

Bouquet garni                                                            1 small

Tomatoes fresh                                                         50 g

Fresh cream                                                              125 ml

Salt

Cayenne pepper

Method

1. Remove and lightly crush the claws of the lobster. Remove the tail from the body, keeping the tail whole. Cut the body in two lengthways and remove the contents.

2. Pass through a sieve and put on one side.

3. Heat the olive oil and fry until the meat stiffens and the shell is a bright red.

4. Cut the vegetables into small dice and fry with the lobster.

5. Add the tomato puree, chopped fresh tomatoes, fish stock and bouquet garni, bring to the boil and simmer for 20 minutes.

6. Remove the lobster, peel off all the shell and replace in the cooking liquor, leaving the cooked flesh on one side.

7. Add the fish veloute and simmer for a further 5 minutes. Add the sieved coral and intestines and pass through a fine sieve or muslin cloth.

8. Reboil, adjust the seasoning and consistency, add the cream and diced lobster flesh and serve.

28. CREAM OF MUSHROOM SOUP

2.5 LITRES

Ingredients

Mushrooms                                                              450 g

Lemon                                                                         1

Water                                                                        100 ml

Chicken veloute                                                        2.5 ltr

Fresh cream                                                              100 ml

Butter                                                                          25 g

Egg                                                                                  1

Salt

Pepper

Method

1. Wash the mushrooms and place into a saucepan with the water, butter, lemon juice and a pinch of salt.

2. Cover with a lid and cook without colouring.

3. Pass the stalks and liquor through a sieve, add to the boiling veloute and simmer together for 2 minutes.

4. Pass through a strainer and adjust the seasoning and consistency.

5. Finish with a liaison of egg yolk and cream do not reboil.

29. CREAM OF ONION SOUP

2.5 LITRES

Ingredients

Onions                                                                      200 g

Water                                                                        1.25 ltr

White sauce                                                              1.25 ltr

Milk                                                                            2.25 ml

Salt

Pepper

Method

1. Peel and roughly chop the onions, blanch and strain.

2. Cover with water and simmer until tender. Add to the white sauce and bring to the boil.

3. Pass through a sieve and adjust the consistency with hot milk. Adjust the seasoning and serve.

30. SOLFERINO SOUP

2.5 LITRES

Ingredients

Cream of tomato soup                                               1.25 ltr

Potato soup                                                                  1.25 ltr

Carrot                                                                             50 g

Potato                                                                              50 g

Salt

Pepper

Method

1. Mix the two soups together and adjust the seasoning and consistency.

2. Garnish with small dice of balls of cooked carrot and potato prior to serving.

31. CREAM OF TOMATO SOUP

2.5 LITRES

Ingredients

Bacon trimmings                                                       50 g

Onions                                                                         50 g

Carrots                                                                        50 g

Margarine                                                                  100 g

Flour                                                                            50 g

Tomato puree                                                            250 g

White stock                                                                2.5 ltr

Bouquet garni                                                            1 small

Sugar                                                                            25 g

Cream                                                                         125 ml

Salt

Pepper

Method

1. Cut the bacon trimmings into 10 mm dice and cook in the margarine with the diced onions and carrots.

2. Add the flour and cook to a blond roux.

3. Add the puree, gradually add to the stock and the remaining ingredients.

4. Bring to the boil, simmer for one hour.

5. Strain through a sieve, reboil, skim, adjust the seasoning and consistency, add the cream and serve with sippets.

Note: 1 kg of fresh tomatoes may be used in place of tomato puree, but 50 g of puree should still be added at

Stage 3 to enhance the colour of the soup.

32. WATERCRESS SOUP

2.5 LITRES

Ingredients

Watercress                                                                500 g

Butter                                                                         50 g

Chicken veloute                                                        625 ml

Chicken stock                                                            1 ltr

Cream                                                                         125 ml

Watercress leaves                                                      50 g

Egg                                                                                   1

Salt

Method

1. Wash, blanch and refresh the watercress.

2. Drain thoroughly and cook in the butter.

3. Add the veloute and chicken stock and simmer for 8 minutes.

4. Pass the mixture through a fine sieve, reboil and adjust the seasoning.

5. Finish with a liaison of egg yolk and cream and garnish with individual watercress leaves boiled for 3 minutes in salted water.

33. AMBASSADOR SOUP

2.5 LITRES

Ingredients

Peas                                                                      600 g

Water                                                                    1 ltr

Mint                                                                      12 leaves

Salt

Pepper

Chicken consomme                                            500 ml

Lettuce                                                                  10 g

Rice                                                                        50 g

Sorrel                                                                      5 g

Chervil                                                                    5 g

Cream                                                                   150 ml

Butter                                                                      50 g

Method

1. Cook the peas in the water with the mint and a pinch of salt.

2. Pass the peas and the liquid through a fine sieve.

3. Add the consomme.

4. Garnish with the shredded lettuce which has been lightly cooked in a little butter, chervil, sorrel and the boiled washed rice.

5. Finish with butter and cream and serve.

34. GREEN SPLIT PEA SOUP

2.5 LITRES

Ingredients

Dried split peas                                                         440 g

White stock                                                                 2.5 ltr

Onions                                                                         100 g

Carrot                                                                          100 g

Ham or bacon trimmings                                         100 g

Bouquet garni 1 small

Salt

Pepper

Method

1. Wash the peas and soak overnight.

2. Remove the peas from the water in which they have been soaked, put into a saucepan with the stock, bring to the boil and skim.

3. Add the diced vegetables, the ham or bacon trimmings and the bouquet garni.

4. Simmer until the peas are cooked, approximately one hour.

5. Remove the bacon trimmings and bouquet garni.

6. Pass the soup through a sieve and simmer for 5 minutes removing any scum which arises. Adjust the seasoning and consistency and serve with a garnish of sippets.

35. GREEN PEA SOUP

2.5 LITRES

Ingredients

Peas (quick frozen)                                                   400 g

Onions                                                                        50 g

Leek                                                                            50 g

Celery                                                                         50 g

White stock                                                                1 ltr

White sauce                                                                1 ltr

Bouquet garni                                                            1 small

Cream                                                                         50 ml

Butter                                                                          50 g

Salt

Method

1. Cut the onions, leek and celery into small dice.

2. Melt the butter in a saucepan, add the onion, leek and celery, cover and cook without colouring.

3. Add the stock bring to the boil, add the peas, mint and bouquet garni and allow to simmer for ten minutes.

4. Remove the bouquet garni and add the white sauce.

5. Pass the soup through a sieve and reboil, adjust the seasoning and consistency, finish with cream and  

Classic Soups

36. LENTIL SOUP

2.5 LITRES

Ingredients

Lentils                                                                        550 g

White stock                                                               2.5 ltr

Onions                                                                      100 g

Carrot                                                                       100 g

Ham or bacon trimmings

Bouquet garni                                                        1 small

Salt

Pepper

Method

1. Place the lentils into a saucepan with the stock, bring to the boil and skim.

2. Add the diced vegetables, the ham or bacon trimmings and the bouquet garni.

3. Simmer until the lentils are cooked.

4. Remove the bacon trimmings and bouquet garni.

5. Pass the soup through a sieve, return to the saucepan and simmer for 5 minutes removing any scum which arises. Adjust the seasoning and consistency.

6. Serve with a garnish of sippets.

37. POTATO SOUP

2.5 LITRES

Ingredients

Butter or margarine                                                   50 g

White of leek                                                             100 g

White stock                                                                2 ltr

Onions                                                                       100 g

Potatoes                                                                     1.5 kg

Bouquet garni                                                          1 small

Parsley (chopped)                                                     10 g

Salt

Pepper

Method

1. Peel and slice the potatoes.

2. Melt the margarine in a saucepan.

3. Peel the onion and wash the leek, slice and cook without colouring in the butter/margarine.

4. Add the stock, sliced potatoes and the bouquet garni and season.

5. Simmer for 30 minutes.

6. Remove the bouquet garni and skim.

7. Pass the soup through a sieve, adjust the seasoning and consistency.

8. Return to a clean pan and reboil.

9. Garnish with the chopped parsley and serve.

UNCLASSIFIED

38. FRENCH ONION SOUP

2.5 LITRES

Ingredients

Onions                                                                  1.5 kg

Garlic                                                                    2 cloves

Butter                                                                    50 g

Sugar                                                                    pinch

Flour                                                                     25 g

Tomato puree                                                      25 g

Brown stock                                                        2.5 ltr

Salt

Pepper

Croute de flutes                                             10 slices

Grated cheese 100 g

Method

1. Peel and finely slice the onions. Peel and crush the garlic.

2. Heat the butter in a saucepan add the onions, garlic and the sugar. Cook until well coloured.

3. Add the flour and allow to cook for 5 minutes. Add the tomato puree.

4. Gradually add the stock and bring to the boil. Skim and allow to simmer until the onion is soft.

5. Adjust the seasoning and pour into marmites.

6. Place croute de flutes on top of the soup and cover with the grated cheese. Gratinate through the oven or under a grill.

Notes:

1. A mixture of 75% cheddar and 25% parmesan cheese will give both a good flavour and gratinate well.

2. The addition of 10 ml of cognac and 50 ml of white wine added to the soup with the stock, will enrich the flavour.

39. MULLIGATAWNY

2.5 LITRES

Ingredients

Oil                                                                            100 ml

Onions                                                                    200 g

Curry powder                                                            25 g

Flour                                                                        100 g

Cooking apples                                                      100 g

Coconut                                                                    10 g

Tomato puree                                                           25 g

Mango chutney                                                         50 g

Brown stock                                                             2.5 ltr

Bouquet garni                                                         1 small

Salt

Pepper

Rice                                                                           25 g

Method

1. Peel and roughly chop the onions

2. Plain boil the rice. Refresh and drain.

3. Lightly fry the chopped onions in the oil to a golden colour.

4. Add the curry powder and cook on a low heat for 3 minutes.

5. Add the flour and cook for a further 3 minutes.

6. Add the remainder of the ingredients except the rice, bring to the boil and simmer for one hour.

7. Pass through a muslin or sieve, reboil and skim.

8. Adjust the consistency and seasoning, add the rice and serve.

40. OXTAIL SOUP

2.5 LITRES

Ingredients

Oil                                                                             100 ml

Oxtail (end pieces)                                                 225 g

Onions                                                                      100 g

Carrots                                                                      150 g

Tomato puree                                                            25 g

Flour                                                                         100 g

Brown stock                                                             3 ltr

Bouquet garni                                                          1 small

Turnips                                                                     50 g

Peas                                                                           25 g

Salt

Pepper

Method

1. Cut the oxtails into small pieces through the joints.

2. Peel and dice the onions, carrots and turnips. Put aside the turnip.

3. Fry the meat and vegetables together in hot oil to a light brown colour.

4. Add the flour and cook to a brown roux.

5. Add the tomato puree and the stock. Bring to the boil, skim add the bouquet garni and seasoning and simmer for 2½ hours.

6. Cook the turnip in boiling salted water. Ad the peas, cook and refresh.

7. Remove the oxtail from the soup, allow to cool, remove the flesh and cut into small dice.

8. Strain the soup, reboil, adjust the seasoning and consistency.

9. Add the garnish of peas, carrots, turnips and oxtail meat and serve.

41. CREME GERMINY

2.5 LITRES

Ingredients

Veal or chicken stock                                                2.5 ltr

Sorrel                                                                           200 g

Eggs                                                                               10

Cream                                                                       300 ml

Butter                                                                            25 g

Chervil                                                                      1 sprig

Flutes de Croute                                                        10

Salt

Method

1. Remove the stalks from the sorrel, wash the leaves well and shred finely. Melt the butter, add the sorrel, season with salt, cover with a lid and cook for about 5 minutes then put aside.

2. Bring the stock to the boil.

3. Prepare a liaison with the cream and yolks of eggs. Mix to a creamy consistency.

4. Add the boiling stock, whisking vigorously.

5. Reheat, stirring well until the yolks begin to thicken the soup.

6. Withdraw the soup from the stove, continue to stir to avoid curdling, adjust the seasoning and pass through a fine strainer. Add the sorrel, sprinkle with chopped chervil and service with flutes de Croute.