Puree of vegetable soup with croutons

Puree of vegetable soup with croutons
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Puree of vegetable soup with croutons ingredients

  • 187 1⁄2 g Margarine, Planta (plain)
  • 2 1⁄4 White mirepoix
  • 300 g Smoked bacon rind
  • 187 1⁄2 g Flour, White /type 405 (common)
  • 4 1⁄2 kg Potatoes
  • 18 3⁄4 white stock
  • 7 1⁄2 seasoning (salt+pepper)
  • 1 1⁄2 l Cream 15% (coffee cream)
  • 375 g butter, clarified
  • 750 g Bread, toast

Cooking Puree of vegetable soup with croutons

1. SAUTE MIREPOIX AND BACON RIND IN MARGARINE (LEEKS AND ONIONS FIRST) ADD FLOUR AND STIR ADD POTATOES ADD COLD STOCK AND SEASONING BRING TO BOIL REDUCE HEAT, SKIM OFF SCUM SIMMER UNTIL TENDER REMOVE BACON RIND AND BLEND SOUP STRAIN THROUGH A CHINOIS ADD CREAM AND ADJUST SEASONING FRY BREAD CROUTONS IN CLARIFIED BUTTER UNTIL GOLDEN SERVE SEPARATELY ON A DOILY LINED DESSERT PLATE.

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