NATURALLY THICKENED SOUPS: POTAGES
The Beurre Manié Method
7-8 CREAM OF BROCCOLI SOUP (BEURRE MAMIE METHOD)
Yield: 1 gallon (4 liters) =• 16 8-oz (250 mL) portions
Major flavor = [1 lb broccoli stalks, 1/8-1/4” slices]
Body = [1 gal light stock; l pt heavy cream]
Texture = [3/4 lb beurre manie; 1 part butter; 1 part flour]
flavor builders = [1/2 bay leaf; 1 clove]
seasoning = [salt, white pepper]
garniture = [1/2 pt small broccoli flowerets, parboiled ]
Basic ratio; 1 lb broccoli / 1 gal stock / 3/4 lb beurre manie
1. Simmer broccoli and flavor builders in stock and cream until broccoli is
al dente and liquid is full-flavored.
2. Thicken with beurre manie *to consistency desired.
3. Simmer until no starch taste remains.
4. Strain. Season *to taste.
5. Add 1-3 tsp (5-15 mL) broccoli flowerets to each portion when served
The beurre manie method is simpler. In this method everything is added to the liquid as shown in recipe
7-8. There are only a few points of possible difficulty.
In Step 1, it is important to use heavy cream. Neither milk nor light cream no half-and-half will stand up to the simmering.
In Step 2 the beurre manie must be added a little at a time and blended in well each time with a whip until no lumps remain.
After the final addition, the soup must continue to simmer a few minutes to cook the flour in the beurre manie (Step 3).
Broccoli is a member of the Brassica Family, is related to cauliflower and less related to cabbage and Brussels sprouts. Its tight small heads are called curds that sit firmly like buds on a flower. Heads and stems are edible, should not be overcooked, but kept crisp. One Hundred Million pounds are sold in Fresh form each year. It is popular today, but recipe books published at the turn of the century never mentioned it. Thomas Jefferson was known to grow Broccoli in the early 19th century. In Greece and Italy, broccoli has been favored for some 2000 years. It seemed to look and taste like it does today. Italians brought broccoli seeds to America and grew these handsome plants in the suburbs of New York and Boston long before the vegetable was know by all. It wasn't until 1920 that growers started producing broccoli.
Go To Page: 1
