Cream Soups

AGNES SORREL

2.5 LITRES

Ingredients

Mushroom                                                                 500 g

Lemon                                                                        1

Water                                                                      100 ml

Chicken veloute                                                          2 ltr

Fresh Cream                                                             125 ml

Cooked chicken                                                         50 g

Cooked mushroom (garnish)                                       50 g

Cooked tongue                                                          50 g

Butter                                                                       25 g

Salt

Pepper

Method

  1. Wash the mushrooms thoroughly.
  2. Place them into a saucepan with the water, butter, lemon juice and a pinch of salt.
  3. Cover with a lid and cook without colouring.
  4. Pass the stalks and liquor through a sieve, add to the boiling veloute and simmer together for 5 minutes.
  5. Pass through a strainer, adjust the seasoning and consistency.
  6. Finish with the cream and butter but do not reboil.
  7. Add the garnish cut into julienne.

 

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