Sobronade



Sobronade is one of the most authentic soup in French classical cuisine. In the early 15th century this soup had gained alot of fame because of its hasselfree and the ingredients are easily available. this was one of the most liked recipe at the time of french aristocracy. It is full of nutrition and proteins as it has sausage and and ham in it. this is a good satrt with the meal for any occasion.
Sobronade
Serving           2
Ingredients                                        Quantity
Dry Haricot Beans                                 30gm
Thick Tomato Juice/Tomato Puree   75ml
Onion.                                              20gm
Carrot.                                              20gm
Celery                                                 20gm
Turnip.                                             20gm
Sausage                                                 1 No
Garlic                                                 5gm
Thyme.                                             2gm
Potato.                                              30gm
Parsley                                                 2gm
Salt And Pepper.                               3gm
Brown Sugar                                         1gm
Butter.                                               15gm
Ham                                                 1 Slice
Saussage                                         2 Nos

Method:

Heat 1 tablespoon of the fat in a large heavy-based flameproof casserole dish over heat. Then add the beans. Quarter 1 of the onions and add to the dish. Cover with water, bring to the boil and then reduce the heat. Skim off any scum, cover and simmer while you cook the vegetables.
Roughly chop the remaining onion and heat 2 tablespoons of the fat in a frying pan over a medium heat. Working in batches, fry the chopped onion, carrots, celeriac and turnips and potato until golden but not cooked through. As each batch is finished, add to the casserole with the beans. Add the garlic, thyme and bay leaves. Chop the parsley stalks and add them as well. Stir everything together, cover and simmer for 10 minutes, stirring from time to time.
Brown the sausages in the remaining fat until golden. Cut the sausages into chunks and add to the casserole along with a tomatoes. Roughly chop the parsley leaves and add to the casserole with the salt and pepper and the sugar. Cover and simmer, stirring from time to time. The cooking juices should have reduced and the beans become tender, producing a thick stew. If the mixture is too thin, continue cooking, stirring a little to crush the beans to help it thicken. Check for seasoning. Serve scattered with the 1 tablespoon of chopped parsley.

Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre d' hotel butter or with any other sauce recommended for grilled fish. Here is the recipe for Sauce Paloise: Shallots(chopped)             15gms Fresh Mint                         15gms Thyme
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots                                   50 g 3                  Onions                                   50 g 4                  Butter                                     50 g 5                  Thyme                                   1 sprig 6                  Parsley                                  3 stalks 8                  Bay leaf                                    ½ 9                  Brandy                 
Read more

Creme du Barry( Cream of Cauliflower Soup)

Image
Bonjour!!! Créme du Barry is a soup which got its name from a French Beauty, Madame Jeanne Bécu, comtesse du Barry. It is one of the easy, creamy and rich soup in French cuisine. Here's the recipe for this so that even you can prepare it for your family and friends: Cauliflower                 500gms Onion                           30gms Leeks                           30gms Milk                              800ml Refined flour               35gms Butter                           35gms Salt & Pepper              2gms Cream                          75 ml Bay leaf Peppercorns Procedure: 1. Wash and break the cauliflower into small florets. 2. Wash and slice leeks ,peel and chop onions. 3. In a pan, heat butter and add a bay leaf , peppercorns, cauliflower, onion, leeks and thyme and sweat it. 4. Add 1 tbsp of refined flour in it and let it incorporate in vegetables. Now add hot water and cook the cauliflower completely. 5. Now add milk and bo
Read more