Chicken broth soup

Ingredients

• Chicken bone less: 150 g.
• Stock or water: 1- ½1 liter
• rice or barley: 25 g.
• Mixed vegetables (carrot, turnip, bean, celery and leek) :  200 g.
• Bouquetgarni : 200 g.
• Salt and pepper dust:  To taste
• Parsley : As required
• Chicken cube (opt) :As required

Methods

• Place the de- skinned chicken in saucepan, add cold stock or water and bring to boil and simmer until cooked and remove.
• Peel, wash the vegetable and cut into 2mm, dices and add to the stock, add buquetgarni and season.
• Add the washed rice or barley and simmer until almost cooked.
• Cut the boiled chicken into same size as the vegetable and add to the same pan
• Cook it for few minutes.
• Skim and correct the seasoning and serve

Note: This soup doesn’t need to strain. (Unpassed)

Garnish: chopped parsleys

Accompaniment: Breed/rolls

Utensils: saucepan, spatula soup ladle, cutting knife and board.

Tomato soup

Ingredient:

tomato soup.

• Butter – 50 g.
• Defined flour – 50 g.
• Stock – 1½ lit.
• Bacon trimmings – 40 g.
• Fresh tomato – 200 g.
• Tomato puree – 50 g.
• Mirepoix – 150 g.
• Salt – to taste
• Bouquet garn – As required
• Tabasco sauce – 5-6 droup
• Basil – as required

Methods

• Melt the butter in a thick-bottomed pan.
• Add roughly cut vegetables and bacon and cook till light brown.
• Mix in the flour and cook to sandy texture and lit it cool.
• Add tomato puree, stir and gradually add the hot stock. Stir till it reaches to the boiling point.
• Add the bouquet garni and season slightly.
• Simmer for about 1-1½hour.
• Pass through a fine conical strainer.
• Return to a clean pan, correct the seasoning, and bring to boil again and serve.

 Note: Tomato soup can be serve with cream or with out cream.

Garnish: chopped parseley, crouton

Accompaniment: breads and butter

Utensils: sauce pan, strainer, spatula, soup ladle, cutting knife and board.

Plating system: soup bowl