Hotel Management

SOUP RECIPES

Vegetable Broth (Un-passed Soup of Vegetables)

Recipe card no.        06

Preparation time       20 min

No of servings          04

Service ware                         Soup bowl

INGREDIENTS QUANTITY
Barley 50gm
Vegetable stock 200ml
Paysanne cut vegetables

(carrot, turnip, beans, peas, leek, celery, onion & potato)

200gm
Bouquet garni 15gm
Salt & pepper To taste
Chopped parsley For garnish

Method of Preparation:

  1. Wash the barely, simmer in the stock unit tender.
  2. Peel and wash the vegetables and cut into paysanne.
  3. Add to the stock with bouquet garni.
  4. Bring to the boil, skim and simmer until the vegetables become tender.
  5. Correct the seasoning, skim and remove the bouquet garni.
  6. Serve in a soup bowl garnished with parsley.

 

 

Crème De Tomate (Cream of Tomato Soup)

Recipe card no.        07

Preparation time       20 min

No of servings          04

Service ware                         Soup bowl

INGREDIENTS QUANTITY
Smoked belly part of pork 20gm
Bacon trimmings 25gm
Mirepoix 200gm
Flour 40gm
Fresh tomatoes 200gm
Salt To taste
White pepper powder To taste
White stock 1.5 liter
Garlic 1 clove
Bouquet garni 10gm
Bread crouton 20 pcs
Fresh cream

(sugar 1 pinch if tomatoes are too sour)

125ml

Method of Preparation:

  1. Boil tomatoes, cool, blend and prepare fresh puree.
  2. Prepare mirepoix (roughly cut aromatic vegetables)
  3. Heat butter and fry gently, garlic, bacon bits and mirepoix.
  4. Add flour, mix well and cook till blond roux.
  5. Cool the mixture and add fresh tomato puree, mix well and add boiling stock.
  6. Reboil, skim and add bouquet garni and allow simmering for 1 hr.
  7. Pass through conical strainer, check for seasoning.
  8. Add fresh cream, boil after adding the cream.
  9. Serve hot in a soup bowl garnished with crouton.

Consommé (Thin Soup)

Recipe card no.        08

Preparation time       30 min

No of servings          04

Service ware                         Soup bowl

INGREDIENTS QUANTITY
Minced meat 225gm
Chopped onions 70gm
Chopped carrots 50gm
Chopped turnips 30gm
Stock 500ml
Egg whites 2 no.
Celery 40gm
Thyme 1 tsp
Bay leaves 3 no.
Peppercorns 15gm

Method of Preparation:

  1. Mix minced meat, chopped, chopped onions, carrots, turnips, celery and egg white together.
  2. Add cold stock and bouquet garni.
  3. Place on fire, go on stirring so that the ingredients do not stick on the bottoms of the pan.
  4. When the mixture starts boiling, lower the temperature and let it simmer until the raft (coagulated mass) comes up.
  5. Simmer the mass till half an hr.
  6. Strain and check the seasoning.

Note: Consommé gets its name according to the garnish used, for example:-

  • Consommé Brunoises: - garnish with brunoises cut vegetables.
  • Consommé Celestine: - basic consommé garnished with julienne cut thin pancake.

Chicken Veloute Soup

Recipe card no.        09

Preparation time       20 min

No of servings          04

Service ware                         Soup bowl

INGREDIENTS QUANTITY
Flour 50gm
Mirepoix 50gm
Butter 50gm
White chicken stock 250ml
Diced chicken 150gm
Salt & pepper To taste
Liaison (egg yolk 2no. cream 100ml)  

Method of Preparation:

  1. Sauté chicken pieces in a greased sauté pan over low heat.
  2. In a sauce pan, make blond roux by using floor and butter, add mirepoix and cook till the mirepoix sweats.
  3. Add white chicken stock and sautéed chicken pieces.
  4. Mix the yolks of eggs and cream together. Pour a little of the soup on the liaison, mixing well, then whisk the liaison into the soup, turn off the heat.
  5. Check for seasoning.
  6. Serve well garnished with chopped parsley and cream.

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