Carrot soup Purée
de carottes
50 g 2
oz onion
50 g 2
oz celery
400 g 1
lb carrots
50 g 2
oz leek
50 g 2
oz butter
or margarine
25 g 1
oz flour
(white or wholemeal)
½
teaspn tomato purée
1 liter 2
pt white
stock or water
Bouquet
garni
Salt,
pepper
1 slice stale bread
}croutons
50 g 2
oz butter }
1.
Gently cook the sliced vegetables in the butter or
margarine with a lid on the pan, without colour, until soft. Mix in the flour.
2.
Cook over a gentle heat for a few minutes without
colouring.
3.
Mix in the tomato purée.
4.
Gradually add the hot stock. Stir to the boil
5.
Add the bouquet garni and season.
6.
Simmer 45-60 min. Skim when necessary.
7.
Remove the bouquet garni and pass firmly through a
sieve, then through a medium strainer or liquidize.
8.
Return to a clean pan, re-boil, correct the seasoning
and consistently.
9.
Serve croutons separately.
4 portions
36 Cream of carrot soup Crème
de carottes
Method A
Make as for
carrot soup (recipe 35), using 1/8 litre (1/4-1/2 pt) less stock and finish
with ¼ litre (1/2 pt) milk or 1/8 liter (1/4 pt) of cream. (See note recipe 31)
Method B
As for carrot
soup, but use only ½ litre (1 pt) stock and ½ litre (1 pt) béchamel.
37 Cream of carrot with rice Crème Crecy
Cream of
carrot soup garnished with 12 g (1/2oz) plain boiled and well-washed rice.
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