Professional style Soups by APCA chef online

This course will cover the basic to Advance level of soups

Soups are one of the Main component of a typical french course but in todays time, the concept of soups goes well in all type of cuisines

This Topic cover 8 type of soup and 1 crouton recipe which could be used as a garnish on soup as well as salad

Onion Soup - Caramelised onions cooked in stock and reduced for a rich and flavourful end result.

Tomato Gazpacho - Caramelised onions cooked in stock and reduced for a rich and flavourful end result.

Clear Vegetable soup – Light vegetable broth, sweet in taste and clear. Quick and easy soup that will satisfy.

Cream of Broccoli – Pureed and thickened with cream, broccoli is the base cooked in stock. Fast soup with good end results.

Cream of Carrot – Classic carrot soup cooked in stock and thickened with cream. Sweet and savoury.

Cream of chicken Soup – Chicken volute base, thickened with cream and served with sliced chicken breast. Great natural flavours.

Cream of Mushroom soup – Classic mushroom soup which is finished with cream. Nice savoury flavours to match the earthyness.

Minestrone Soup – A hearty broth full of vegetables and bacon. Finished with a generous spoon of pesto sauce.

Croutons - A perfect component to salads and soups. A simple bread crouton made with clarified butter.