Cream of Mushroom Soup
Method of cooking: Boiling
Method of preparation: Chopping
Ingredients
- 1
tbsp butter
- ¼
large onion – chopped finely
- 1
tbsp flour
- 4
button mushroom – chopped finely
- 1 ¼
cup water
- ½
chicken stock cube
- ¾
cup diluted evaporated milk
- 1 egg
yolk
- ½ tsp
chopped parsley
- Salt
& pepper to taste
Method
1. Melt
butter in saucepan
2. Fry
onions and mushrooms till soft
3. Remove
from heat.
4. Stir
in flour.
5. Return
to heat and cook.
6. Remove
from heat and gradually add in water, stirring.
7. Add
milk
8. Return
to heat.
9. Remove,
cool slightly.
10. Add in
beaten egg yolk a little at a time.
11. Season with
salt and pepper.
12. Serve hot
garnished with chopped parsley
Cream of Tomato Soup
Method of cooking: Boiling
Method of preparation: Blending, cutting (slicing, dicing)
Ingredients
• 4 ripe tomatoes
• 1 chicken cube
• ½ large onion
• 300ml water
• 100ml evaporated milk
• 1 tsp cornflour – mixed with 1 tbsp water
• Salt & pepper to taste
Method
1. Boil water, tomatoes, onion and chicken cube in a saucepan for 20mins.
2. Strain the liquid and blend the tomatoes & onions in a food processor.
3. Return puree to saucepan and bring to boil.
4. Add milk and thicken with cornflour water.
5. Season with salt and pepper to taste.
6. Serve hot garnished with chopped parsley.
Cream of Potato Soup
Method of cooking: Boiling
Method of preparation: Blending, cutting (slicing, dicing)
Ingredients
• 1 large potato – diced
• ½ carrot – diced
• ½ celery – diced
• ½ large onion – diced
• 1 chicken cube
• 300ml water
• 100ml full cream milk
• ½ cup heavy cream
• 1 tbsp flour – mixed with 1 tbsp water
• Salt & pepper to taste
Method
1. Boil water, potato, onion, carrot, celery and chicken cube in a saucepan for 20mins.
2. Strain the liquid and blend the potato, onion, carrot and celery in a food processor.
3. Return puree to saucepan and bring to boil.
4. Add milk.
5. Thicken with heavy cream and flour water.
6. Season with salt and pepper to taste.
7. Serve hot garnished with chopped parsley.
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