Thursday, 16 September 2010

Soup Basics



All soups serve 4

Puree Julienne d'Arblay (Leek and Potato soup)



125g onion, chopped
125g leek, white part only, chopped
50g butter
500g potatoes, peeled and chopped
1l chicken stock

Decorations(optional)
50g carrot, cut into julienne
50g leeks, cut into julienne
50g celery, cut into julienne
knob of butter
 or
chives, chopped
swirl of cream
chilli


1. Melt the butter in a large, deep pan and sweat the onion and leek on low heat. Add the potatoes.
2. Add the chicken stock, bring to boil and simmer 20-30 min. 
3. In the meantime cut the vegetables for the decoration into julienne. 





4. Once the vegetables are soft, put 1/2 into a blender. Sieve the second part into a new pot. 
5. Add the blended mix into the pot as well. In case its too thick, adjust with chicken stock. Season.
6. Sweat the julienne vegetables in a little butter and decorate on top.


Creme Dubarry - Cream of cauliflower soup



300g cauliflower florets, chopped
150g onion and white leek, chopped
50g butter
50g flour
600ml milk
600ml water
50ml double cream, according to consistency
salt and pepper

Decoration
50g cauliflower florets
4 slices bread, cut off the edges and cut into small cubes
100g clarified butter
salt
leek, white and green, cut julienne

1. Put oven on 100C
2. Melt the butter in a large pan and sweat the onion and leek on a low heat. Add cauliflower florets.
3. Add the flour and stir until it is absorbed by the vegetables. Add first the water and while stirring the milk. Bring to boil and let simmer for 20 min. 
4. Place the bread cubes on a large trey, toss in the butter and season. Put in the pre heated oven until golden-about 15-20min.
5. In the meantime, bring a pot of water to boil and place the florets for decoration in for a couple of min a remove and put into a bowl of cold water. Repeat process for a couple of seconds before serving to reheat the cauliflower.
6. Once the soup is ready cooked, place all in a blender and puree it to the right consistency. Sieve it through a chinois preferably into a new pan. You don't wanna have lumps in your soup. 
7. Add some cream to taste and bring to boil until you reach the desired consistency. Never leave it out of your sight and keep stirring as it may burn at the bottom otherwise. 
8. Serve in a large shallow bowl and decorate with florets, croutons and a swirl of cream or olive oil.

Soupe a l'Oignon Gratinee - Classic French Onion Soup


100g red onion, sliced
400g white onion, sliced
50g butter
1 clove garlic, finely chopped
15g smoked bacon, blanched
50ml sherry
25g flour
1l brown veal stock(if cant find use mix of beef and chicken stock)
1 bouquet garni
salt and pepper to taste

Garniture - decoration
1/4 baguette
50g butter, melted
200g gruyere cheese, grated

1.Place the bacon in a pot with water, bring to boil and take off the heat and leave in the water for about 10 min. Take out and refresh in cold water. Dry off with kitchen towel and put aside
2. Heat up oven to 200C
3. Melt butter in a large shallow pan and add the sliced onions. Sweat for 3 min and add the chopped garlic. 
4. Caramelize the onion, stirring regularly to prevent it from burning. 
5. Once golden, mix in the flour and add the stock. Add the blanched bacon and bouquet garni. Bring to boil and reduce the temperature and let simmer for 35-45 min. Skim the soup occasionally removing all the impurities.
6. In the meantime slice the baguette, put on a trey, brush with some melted butter and toast in the oven until golden- approx 5-8 min.
7. Remove the bacon and bouquet garni from the soup after 35 min and season. Add sherry to taste.
8. Fill a deep bowl 3/4 with soup, put the toasted baguette slices on top, cover with grated cheese and place in the over for 2 min until the cheese has melted.




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