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SOUPS
Scotch broth
Ingredients
Scarg end of beef 200gms
Water or beef stock 1 litre
Barley 25gms
Vegetables (carrots, turnips, leeks, celery, onion)chopped 200gms
 Bouquet garni 1nos
Sal & pepper to taste
Chopped parsley 1 sprig
Method preparation
1.      Place beef, free from fat, in a saucepan and cover with cold water, bring to the boil , immediately wash off under running water.
2.      Clean the pan, replace the meat, cover with cold water, bring to the boil and skim.
3.      Add the washed barley, simmer for 1 hour.
4.      Add the vegetables, bouquet garni and season.
5.      Skim when necessary; simmer until tender for approximately 30 minutes.
6.       Remove the meat, allow cooling and cutting the bone, remove all fat and cut the meat into neat dices the same size as the vegetables return to the broth.
7.      Correct the seasoning skim off all the fat, add the chopped parsley and serve.


Clam chowder
Ingredients
Finely chopped onion 50gms
Cold water 325 ml
Potatoes cut in 1/2cm dice 500gms
Fresh trimmed clams 200gms
Cream 200ml
 Thyme, crushed or chopped ¼ tps
Salt & whit e pepper to taste
Butter 12gms
Paprika for garnish
Method preparation
1.      Heat fat in a thick bottom saucepan.
2.      Stir in the shopped onion and cook gently until a light golden brown.
3.      Add the water and potatoes, bring to boil and simmer gently until the potatoes are cooked but not mushy.
4.      Add the chopped clams, juice, cream, thyme and heat until almost boiling, season with salt and pepper.
5.      Correct seasoning, stir in the softened butter and serve, dusting each soup bowl with paprika.
The traditional accompaniment is salted cracker biscuits.



Shrimp Bisque
Ingredients
30 g Butter
260 g Onions, cut brunoise
60 g Carrots, cut brunoise
500 g Small shrimp, shells on
small piece small piece Bay leaf
pinch pinch Dried thyme
 4 Parsley stems
 30 g Tomato paste
 60 mL Burnt brandy (see note)
 200 mL White wine1 L Fish velouté
 500 mL Fish stock
 250 mL Heavy cream, hot
to taste to taste Salt
to taste to taste White pepper

Methods of preparation
1.      Heat the butter in a saucepan over medium heat.
2.      Add the onions and carrots. Sauté until they are lightly browned.
3.      Add the shrimp, bay leaf, thyme, and parsley stems. Sauté until the shrimp turn red.
4.      Add the tomato paste and stir well.
5.      Add the brandy and wine. Simmer until reduced by half.
6.      Remove the shrimp. Peel and devein them. Return the shells to the saucepan.
7.      Cut the shrimp into small dice and reserve for garnish.
8.      Add the fish volute and stock to the saucepan. Simmer 10–15 minutes.
9.      Strain. Return the soup to the saucepan and bring back to a simmer.
10.  At service time, add the hot cream and the diced shrimp. Season to taste.


Soup garnishes
1.      Toasted and garnished bread
  1. Fried bread cubes and pieces
  2. Nuts
  3. Fried onion
  4. Chopped herbs and spices
  5. Yoghurt
  6. Cream
  7. Sour cream
  8. Fried garlic
  9. Cheese

Soup accompaniments
  1. Bread
  2. Crackers
  3. Croutons
  4. Fried bacon
  5. Toast
  6. Fried onion
  7. Cream
  8. Yoghurt


Soup accompaniments
1          Consomme’ (thin soups)         depending on the garnish       
2          Petit marmite   grated parmesan, poached bone marrow , grilled flutes        
3          Minostroni       grated parmesan, , grilled flutes         
4          Potage st. Germain / Creme’ de tomate          croutons         
5          Bouillabaisse   french bread dipped in oil and grilled
6          Bortsch            sour cream, beetroot juice, bouchees.


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