Commonly Used Garnishes For Soups – Viji’s Food Recipes


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Croutroles    –   Dices or other shapes made from bread, toast, pastry.

Profitroles   –   Prepared from chou paste. They are miniature cream puffs which may be filled or used plain.

Cereals   –   Rice or barley.

Cheese   –  Cheese balls or grated parmesan served with croutons on one side.

Cream  –  Unsweetened whipped cream or sour cream.

Meats   – Usually small dices or juliennes.

Poultry   –  Same as meat.

Seafood  –  Diced or flaked. Large enough pieces distinguishable.

Pastas  –  Noodles, spaghetti other pasta products such as star letters, cornets,  etc.

Vegetables  –  Cut in various sizes, shapes – juliennes, round slices, dices or sprig, printaniere vegetables.

How to Make Tomato Okra Soup? – Viji’s Food Recipes – Popular Soup Recipes


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Tomato Okra Soup



Ingredients:

Rice  – 30 gm

Butter  –  15 gms

Ladies fingers  –  55 gm

Celery  –  15 gm

Tomatoes  – 340 gm

Onion  – 55 gm

Capsicum  – 30 gm

Ladies fingers  – 50 gm

Parsley  – 2 sprigs

Pepper  – a pinch

Salt – to taste

Vegetable stock  (or) Meat stock – 720 ml

Method:

Heat half butter. Fry rice to a golden brown. Add stock.

Bring to boil. Chop celery, capsicum ( with seeds removed and washed thoroughly) and onion.

Blanch and mash tomatoes. Slice ladies’ fingers into roundels.

Heat remaining butter. Fry celery, capsicum and onion.

Add tomatoes and bring to a boil.

Pour into rice and salt. Simmer covered, till rice is tender.

Add ladies’ fingers and simmer for 15 minutes more.

Serve hot, sprinkled with parsley.

How to Make Carrot Soup? – Viji’s Food Recipes – Soup Recipes


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Carrot Soup

Ingredients:

Carrots  – 455 gm

Celery  – 115 gm

Onions  – 55 gm

Stock  – 885 gm

Butter  – 30 gm

Refined flour  – 15 gm

Salt and Pepper  – to taste

Method:

Wash and scrape and dice the carrots into even-sized pieces.

Peel onions, wash and chop celery. Put the stock in a pan.

Season with salt and pepper, add prepared vegetables and simmer till quite tender.

Mix the flour to a smooth paste with butter. Add to the soup and simmer for 10 minutes longer.

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