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BEEF CONSOMME RECIPE
This recipe
will teach you how to make Beef Consomme. It is a quick and
easy recipe to make.
My father was sick in his last days and all he could eat was
clear soups so mum used to make up some Beef Consomme for
him and you could see on his face how much he liked the Beef
Consomme. As the years went on I asked mum how she used to
make the Beef Consomme as I came to like it to and now I make
it for my family. I like serving it with croutons and my children
really enjoy it. My mother told me to make sure I always used
a very clean pan and muslin cloth for the Beef Consomme or
it might turn out a bit cloudy so I followed her instructions
very well. You can have this Beef Consomme in winter or summer
as you can have it cold or hot.
Beef
Consomme Ingredients
bouquet garni
1 leek chopped
1 Tbs dry sherry
250g mince beef
1 onion chopped
1 carrot chopped
1 litre cold beef stock
2 egg whites lightly beaten
4 whole black peppercorns
Beef Consomme
Method
In a large saucepan add the
stock, beef, onion, carrot, leek, peppercorns, bouquet garni
and egg whites then bring slowly to the boil whisking continuously
then reduce the heat and stir in the sherry and simmer for
1 1/2 hours without stirring. Take it off the heat and let
it stand for 20 minutes. A thick scum will have formed on
the top of the stock so skim off the scum and strain the stock
carefully through the muslin then remove the fat off the surface
by using brown kitchen paper. Serve the Beef Consomme with
croutons.
Enjoy
your freshly made Beef Consomme!
MUSHROOM
AND HAZELNUT SOUP RECIPE
This
recipe will teach you how to make Mushroom and Hazelnut Soup.
It is a quick and easy recipe to make.
This is
a great nutricious soup to have as an entree to a special
occasion or be like me and have it as a delicious meal with
hot crunchy french stick bread and finnish with a crispy garden
salad. My grandson really enjoys coming to my place when I
make this soup as he really loves mushrooms and he prefers
toasted finely chopped almonds instead of the hazelnuts in
his so I usually make one with the hazelnuts and one with
the almonds as my husband prefers the hazelnuts. You can always
please all your family with the Mushroom and Hazelnut Soup
and it does not take any longer to make.
Mushroom and Hazelnut Soup Ingredients
2 tsp oil
1 litre milk
60g butter
3 Tbs flour
1 tsp paprika
125mls double cream
6 spring onions chopped
freshly ground black pepper
125g button mushrooms sliced
60g hazelnuts toasted, skins removed and finely chopped
Mushroom
and Hazelnut Soup Method
In a medium saucepan melt the
butter and stir in the flour and cook for 1 minute then take
it off the heat and gradually stir in the milk. Put the saucepan
back on the heat and bring it slowly to the boil stirring
all the time then lower the heat and simmer for 3 minutes
and then remove it from the heat and set aside. In another
medium saucepan heat the oil and add the spring onions and
cook for 2 minutes then add mushrooms, hazelnuts and paprika
and cook for 2 minutes then stir in the milk mixture and bring
it to the boil then reduce heat and simmer gently for 10 minutes
and then remove it from the heat. Place the mixture in a blender
and blend until smooth then return the soup to a clean pan
and heat gently. Stir in the cream and season the Mushroom
and Hazelnut Soup to taste with black pepper.
Enjoy your freshly
made Mushroom and Hazelnut Soup!
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