soup kitchen recipe:

broth (basic)

ingredients

white stock	1		lt
pearl barley or rice	15		gm
mirepoix	170		gm
appropriate cookedmeat/fish	80		gm
bouquet garni			sq
seasoning			sq

production

1. Wash the barley or rice and simmer in the stock with the bouquet garni until cooked
2. Wash, peel and wash vegetables and cut into brunoise or macedoine
   add to the stock and season
3. Bring to the boil and skim
4. Remove the bouquet garni, correct seasoning
5. Add the cooked meat, cut into brunoise or julienne
6. Finish with chopped chives or shredded coriander

chef notes:

Probably because of their ease in making and their heartiness, broths were no doubt the staple diet of many a peasant for hundreds of years. Though slightly redefined they are basically the same today as they have been for centuries.

email chef@tallyrand.info