Professional style Soups by APCA chef online

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 cuisinesThis Topic cover 8 type of soup and 1 crouton recipe which could be used as a garnish on soup as well as saladOnion 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.