These consecutive classes we made lentil soup ans shrimp bisque. Its crazy how you dont need much or need to do too much to make a wonderful flavorful soup.
This is Cream of Broccoli. Its something so great tasting but is really quite simple.
Very simple ingredients: 8 fl oz Heavy Cream 2 1/2 lb of Broccoli 1 fl oz Clarified Butter 8 oz White Mirepoix 1 3/4 fl oz White stock or Veloute 1 Sachet Salt Pepper This sauce is also known as the half and half sauce because it is 50% brown stock and 50% espanol sauce reduced by half.
Béchamel is a thickened milk sauce using a blond roux, of course milk, an onion cloute (or piquet, your choice) and a little bit of Nutmeg to taste.
Béchamel has 3 different derivatives (or babies) and they are named Mornay, Soubise, and Raitfort Blanc. Mornay: Ingredients 2 1/2 tablespoons butter3 tablespoons all-purpose flour 2 cups warmed milk 1/4 teaspoon salt 1/8 teaspoon white pepper pinch freshly grated nutmeg (optional) 2 ounces grated cheese, such as Gruyere Directions In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk. Soubise Ingredients 2 ounces of sweated onions 1 pt of Béchamel Directions |