Puree soup "Victoria"

Puree soup
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Puree soup "Victoria" ingredients

  • 25 g Margarine, Planta (plain)
  • 1⁄5 White mirepoix
  • 25 g Smoked bacon rind
  • 25 g Flour, White /type 405 (common)
  • 250 g Yellow split peas
  • 2 1⁄2 white stock
  • 250 g Potatoes
  • 1 seasoning (salt+pepper)
  • 1 g Nutmeg, ground
  • 1 dl Cream 15% (coffee cream)
  • 50 g Bread, toast

Cooking Puree soup "Victoria"

1. SAUTE MIREPOIX AND BACON RIND IN MARGARINE (LEEKS AND ONIONS FIRST) ADD FLOUR AND STIR ADD SOAKED SPLIT PEAS AND POTATO ADD 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 GARNISH WITH BOILED RICE.

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