Soups:Part 16© Andrew A. Orr
Sep 30, 2001
NATURALLY THICKENED
SOUPS: POTAGES
7-7 CREAM OF BROCCOLI SOUP (ROUX METHOD) Yield: 1 gallon = 16 8-oz portions
Major flavor = [1 lb broccoli stalks, 1/8-1/4; slices]
Body = [1 gal light stock; l pt cream or milk, hot]
Texture = [6 oz butter; 6 oz flour]
flavor builders = [1/2 lb light mirepoix]
seasoning = [salt, white pepper]
garniture = [1/2 pt small broccoli flowerets, parboiled ]
Basic ratio; 1 lb broccoli / 1 gal stock / 3/4 lb roux 1. Sweat mirepoix in total butter called for in recipe until flavors are blended and ingredients give off an aroma.
2. Reduce heat and add flour, blending to make roux.
3. Cook roux until light and foamy.
4. Remove from heat. Add cold stock (1/4 total quantity) to dissolve roux.
5. Return to heat and add remaining stock, hot, and broccoli, stirring until thickened.
6. When thickened, blend in cream or milk. Simmer until done.
7. Strain. Adjust texture as necessary. Season *to taste.
8. Add 1-3 tsp broccoli flowerets to each portion when served.
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