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  • 1 No 20 GMS: Celery Onion Carrot Peppercorn Bay Leaf Butter Salt White Pepper Powder Leeks Bread Slice Ref - Flour

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    गौ रव कृष्ण
    10 Ansichten2 Seiten
    This document provides a recipe for carrot soup. It lists the ingredients and quantities needed to make 4 portions or 10 portions of the soup. The main ingredients are carrots, celery, onions, peppercorns, bay leaves, butter, salt, white pepper powder, and leeks. The method describes how to chop and saute the vegetables, add refined flour and water to make a puree, strain the puree, add it back to the pan to adjust consistency, season with salt and pepper, and serve garnished with fried bread croutons.

    Originalbeschreibung:

    Carrot Soup

    Originaltitel

    Carrot Soup

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    This document provides a recipe for carrot soup. It lists the ingredients and quantities needed to make 4 portions or 10 portions of the soup. The main ingredients are carrots, celery, onions, peppercorns, bay leaves, butter, salt, white pepper powder, and leeks. The method describes how to chop and saute the vegetables, add refined flour and water to make a puree, strain the puree, add it back to the pan to adjust consistency, season with salt and pepper, and serve garnished with fried bread croutons.

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    10 Ansichten2 Seiten

    1 No 20 GMS: Celery Onion Carrot Peppercorn Bay Leaf Butter Salt White Pepper Powder Leeks Bread Slice Ref - Flour

    Hochgeladen von

    गौ रव कृष्ण
    This document provides a recipe for carrot soup. It lists the ingredients and quantities needed to make 4 portions or 10 portions of the soup. The main ingredients are carrots, celery, onions, peppercorns, bay leaves, butter, salt, white pepper powder, and leeks. The method describes how to chop and saute the vegetables, add refined flour and water to make a puree, strain the puree, add it back to the pan to adjust consistency, season with salt and pepper, and serve garnished with fried bread croutons.

    Copyright:

    © All Rights Reserved
    Als DOCX, PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    von 2

    Recipe # Carrot Soup

    ( Pure’e de carottes)
    Portions Calories:
    Cost:
    Picture / image
    Portion size : Cuisine:

    One line description


    S No Ingredients Quantity Quantity 10 Rate (Rs) Amount (Rs) Specification
    4 portions Portions
    1 Celery 50 gms
    2 Onion 75 gms.
    3 Carrot 500 gms.
    4 Peppercorn 8-10 nos.
    5 Bay leaf 2-3 nos.
    6 Butter 15 gms.
    7 Salt To taste
    8 White pepper powder To taste
    9 Leeks 10 gms.
    10 Bread Slice 1 no
    11 Ref.flour 20 gms

    TOTAL
    METHOD
    Pre-Preparation: Chop carrot & onion.

    Preparation :
    Saute vegetables in butter &add Bouquet Garni in a pan ,add refined flour cook for few minutes without colouring, fill
    with enough water .
    Cook till all the vegetables are tender enough to make puree.
    .Make the puree of vegetables & strain it.
    Pour the puree into a pan & correct consistency.
    Cook the soup on moderate flame & season it with salt & pepper.
    Garnish
    Service : Serve it with golden fried croutons
    Preparation Time: Service temperature :
    Evaluation of Recipe: (Score 1-4) Accompaniments:
    Appearance Aroma Consistency Texture Taste Total
    Remarks:To prepare croutons cut bread into cubes
    and deep fry till light golden brown in color

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