3. Soup is served as the second course in French
classical menu.
All hot soups should be served piping hot. The
value of soup will depend on the ingredients
used.
Clear soups are value only to stimulate the
appetite at the beginning of the meal, while
thick soups are nourishing as well as
appetizing.
Soups can be classified as follows…
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13. This mixture is placed on high fire
initially, when it starts boiling it is
then simmered.
The proteins in the egg and meat
coagulates and binds.
This coagulated mass rises and
forms the raft. It is then further
simmered for at least a hour and
strained without breaking the
raft.
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16. Unsweated broth-
The vegetables, meat and cereals
are not sweated, instead a good
stock mixed with brunoise of
vegetables, diced meat and
cooked till the meat is
tender.e.g.
Mutton broth, scotch broth,
chicken broth, vegetable broth.
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19. Veloutes are always finished with a liaison of
egg yolk and cream. The word veloute in
English means “velvety”, this describes the
finished texture and appearance of the
sauce.
Crème de celeri Crème de tomate
Crème de asparagus.
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