soup kitchen recipe:

puree (basic)

ingredients

butter	50		gm
bacon trimmings (optional)	25		gm
onion	75		gm
celery	75		gm
flour	50		gm
vegetable of choice	400		gm
white stock	1		lt
bouquet garni			sq
cream			sq

production

1. Melt the butter in a thick bottom pan
2. Add the bacon, roughly chopped vegetables and sweat until softened
3. Mix in the flour and cook out for 2 - 3 minutes
4. Remove from the heat and add the tomato paste
5. Return to the heat and gradually add the stock
6. Stir to the boil and add the bouquet garni, season lightly
7. Simmer for 1 hour, stirring and skimming occasionally
8. Remove the bouquet garni and pass firmly through a chinois or purée in a liquidiser
9. Return soup to a clean pan, add cream
10. Bring to the boil, correct seasoning and consistency

chef notes:

This standard recipe can be used for making any puree soup based on vegetables, simply by using 400 gm of the vegetable of your choice, these could be fresh, frozen or canned.

Puree soups are traditionally served with croutons.

Croutons are cubes of bread, these are fried, toasted or baked as below

• cut bread into required size
• toss with olive oil and chopped garlic
• place onto a baking tray
• bake at 180°C until golden brown
• remove and season
  

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