26-08-2019
PREPARE FOR SOUP
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATU. How are you today guys? i hope you always healthy and in the protection of ALLAH. Welcome back in my blog guys because to week a go i am not coming practice because i have accident and my ankle sprain so i am not join with my group for practice, and i am so sorry guys.
But today i come back to tell you about recipe and what we are doing in kitchen and keep stay in my blog and keep read, today i come in kitchen at 07:00, and prepare we are self for one line, and chef Faisal explain a little what we are doing.
okay this week my group get menu soup, and today we are prepare shrimp bisque and puree of pumpkin soup. And this the recipe
SHRIMP BISQUE :
INGREDIENTS:
Butter (30 gr)
Onion (cut brunoise) (60 gr)
Carrot (cut brunoise) (500 gr)
Shrimp (small size, shell on) (small sis, sell on)
Bay leaf (small pinch)
Dried thyme (pinch)
Fresh Parsley stems (4 pcs)
Tomato paste (30 gr)
Burnt brandy ( see note) (60 ml)
White wine (200 ml)
Fish veloute (1 L)
Fish stock (500 ml)
Heavy cream (hot) (250 ml)
Salt (To taste)
White pepper (To taste)
PROCEDURE:
1. Heat the butter in a saucepan over medium neat.
2. Add onions and carrots. Saute until lightly browned.
3. Add the shrimp, bay leaf, thyme, and parsley stems. Saute 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 shells to the saucepan.
7. Cut the shrimp into small dice and reserve for garnish.
8. Add the fish veloute and stock to the saucepan. Simmer 10-15 minutes strain
9. Return the soup to the saucepan and bring back to simmer.
10. At serve time, add the hot cream and the diced shrimp. Semen to taste
NOTE: Burnt brandy is brandy that has been heated in a saucepan and flamed (carefully) to burn off the alcohol
PER SERVING:
Calories: 220
Protein: 8 gr
Fat: 17 gr (70% cal)
Cholesterol: 110 mg
Carbohydrates: 6 gr
Fiber: 0 gr
Sodium: 180 mg
PURE OF PUMPKIN SOUP :
INGREDIENTS:
Onion: (100 gr)
Leek : (100 gr)
Celery: (100 gr)
Pumpkin (boiled and mashed): (200 gr)
Butter : (50 gr)
Flour: (50 gr)
Chicken stock: (1 L)
Salt: ( little)
Fresh Parsley (chopped): (1 tbsp)
Garlic (minced): (1 cloved)
Dried Thyme: (1/2 tbsp)
Heavy cream: (125 gr)
Beads peppercorns: (5 whole)
PROCEDURE:
1. Trim and wash onion, leek, celery and pumpkin.
2. All vegetables cut into sliced.
3. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered
4. Puree the soup in small batches (I cup at a time) using a food processor or blender.
5. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes. uncovered. Stir in heavy cream. Pour into soup bowls and garnish witch fresh parsley before served.
VARIATIONS : Sometimes puree of pumpkin soup also serve with croutong on top.
And you must understand the procedure after doing, after that we are scale and cutting all ingredients we need, after that we are put all ingredients in chiller and freezer after all ready we are GC because we have study with ustad in mosque.
And that all from me guys thank you for read ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATU, AND PEACH OUT
Butter (30 gr)
Onion (cut brunoise) (60 gr)
Carrot (cut brunoise) (500 gr)
Shrimp (small size, shell on) (small sis, sell on)
Bay leaf (small pinch)
Dried thyme (pinch)
Fresh Parsley stems (4 pcs)
Tomato paste (30 gr)
Burnt brandy ( see note) (60 ml)
White wine (200 ml)
Fish veloute (1 L)
Fish stock (500 ml)
Heavy cream (hot) (250 ml)
Salt (To taste)
White pepper (To taste)
PROCEDURE:
1. Heat the butter in a saucepan over medium neat.
2. Add onions and carrots. Saute until lightly browned.
3. Add the shrimp, bay leaf, thyme, and parsley stems. Saute 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 shells to the saucepan.
7. Cut the shrimp into small dice and reserve for garnish.
8. Add the fish veloute and stock to the saucepan. Simmer 10-15 minutes strain
9. Return the soup to the saucepan and bring back to simmer.
10. At serve time, add the hot cream and the diced shrimp. Semen to taste
NOTE: Burnt brandy is brandy that has been heated in a saucepan and flamed (carefully) to burn off the alcohol
PER SERVING:
Calories: 220
Protein: 8 gr
Fat: 17 gr (70% cal)
Cholesterol: 110 mg
Carbohydrates: 6 gr
Fiber: 0 gr
Sodium: 180 mg
PURE OF PUMPKIN SOUP :
INGREDIENTS:
Onion: (100 gr)
Leek : (100 gr)
Celery: (100 gr)
Pumpkin (boiled and mashed): (200 gr)
Butter : (50 gr)
Flour: (50 gr)
Chicken stock: (1 L)
Salt: ( little)
Fresh Parsley (chopped): (1 tbsp)
Garlic (minced): (1 cloved)
Dried Thyme: (1/2 tbsp)
Heavy cream: (125 gr)
Beads peppercorns: (5 whole)
PROCEDURE:
1. Trim and wash onion, leek, celery and pumpkin.
2. All vegetables cut into sliced.
3. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered
4. Puree the soup in small batches (I cup at a time) using a food processor or blender.
5. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes. uncovered. Stir in heavy cream. Pour into soup bowls and garnish witch fresh parsley before served.
VARIATIONS : Sometimes puree of pumpkin soup also serve with croutong on top.
And you must understand the procedure after doing, after that we are scale and cutting all ingredients we need, after that we are put all ingredients in chiller and freezer after all ready we are GC because we have study with ustad in mosque.
And that all from me guys thank you for read ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATU, AND PEACH OUT
LIVE LIKE A BICYCLE, FOR KEEP IT RIGHT TO STAY BALANCE YOU MUST KEEP MOVE
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