How to Make Cream of Peas Soup?


Ingredients:

Peas – 350 gm

Carrots – 120 gm

Onions – 30 gm

Turnip  – 60 gm

Stock  – 750 ml

Milk – 300 ml

Refined  flour – 30 gm

Butter – 30 gm

Pepper –  to taste

salt – to taste

Mint – a few sprigs

Method:

Shell peas, grate carrots, turnip and onions.

Cook vegetables in cold stock. Add mint.

Prepare a white sauce with flour, butter and milk.

When vegetables are tender, sieve to make a vegetable puree.

Mix sauce with vegetables puree. Add seasoning.

Reheat. Bring to boil and serve garnished with chopped mint.

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How to Make Consommé Royale?


Ingredients:  ( for 4)

Good Mutton Stock  –  885 ml

For clarification

Minced mutton  (lean)  – 115 gm

Egg white  – 1

Egg yolk – 1

Carrots – 55 gm

Celery – 30 gm

Peppercorns – a few

Onions – 10 gm

Cloves – 2 gm

Salt – to taste

Vinegar – 10 ml

Royal garnish

Egg yolk – 1

Milk or stock – 15 ml

Seasoning

Method:

Cool stock well and strain.

Chop the vegetables and mix with minced meat and eggs.

Add mixture to stock and whisk thoroughly.

Add vinegar, spices and onions to the stock.

Keep on a slow fire and bring to boil whisking all the time.

When it starts boiling stop whisking and allow to simmer for one hour.

Strain through a muslin twice if necessary.

Reheat and garnish with cubes of royale.

For garnish, beat yolk, add stock and seasoning and steam in small greased moulds.

How to Make Scotch Vegetable Soup?


Ingredients:

Carrots  –  115 gm

Cabbage – 30 gm

Turnip  –  30 gm

French beans  –  30 gm

Ladies fingers  –  30 gm

Onions  –  15 gm

Potatoes  –  55 gm

Tomatoes  –  115 gm

Garlic  –  1 flake

Fat – 30 gm

Marmite  – 1 tsp

Parsley –  a few sprigs

Salt –  to taste

Pepper –  a pinch

Quaker oats – 30 gm

Stock or water – 890 ml

Method:

Wash, peel and dice carrots, turnip and potatoes.

Wash and dice cabbage, ladies fingers and french beans.

Chop onions, garlic and parsley.

Blanch and chop tomatoes.

Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. cover and stew for a  few minutes.

Add tomatoes, potato, stock, chopped onions, garlic and seasoning.

Cook gently for two hours.

Add oats. Mix well and simmer for 15 to 20 minutes.

Add marmite mixed in a little stock.

Remove and serve hot garnished with chopped parsley.

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