1 No 20 GMS: Celery Onion Carrot Peppercorn Bay Leaf Butter Salt White Pepper Powder Leeks Bread Slice Ref - Flour
1 No 20 GMS: Celery Onion Carrot Peppercorn Bay Leaf Butter Salt White Pepper Powder Leeks Bread Slice Ref - Flour
1 No 20 GMS: Celery Onion Carrot Peppercorn Bay Leaf Butter Salt White Pepper Powder Leeks Bread Slice Ref - Flour
( Pure’e de carottes)
Portions Calories:
Cost:
Picture / image
Portion size : Cuisine:
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