Procedure: Ingredients:

Description:
Prepare your stock Good-quality chicken
a soup made by stirring
Bring the stock to a Cornstarch
beaten eggs into a
simmer Eggs
simmering broth.
Slowly stir in the eggs Sesame oil
Add remaining ingredients Green onions
Ingredients:
Procedure:
Description: 4 cups chopped fresh tomatoes
2 cups chicken broth
4 cloves garlic 1. Boil the tomatoes,
Tomato soup is a soup 1 large slice of onion
2 tablespoons butter onion, garlic, and
with tomatoes as the 2 tablespoons all-purpose flour broth.
2 teaspoons white sugar, or to taste
primary ingredient. It can 1 teaspoon salt, or to taste
2. Run the mixture
be served hot or cold, through a food meal
and may be made in a Ingredients: into a large bowl.
3. Make a roux.
variety of ways. 1 pound bone-in chicken parts 4. Add the tomato
1 large onion, quartered
3 stalks celery ribs with leaves, cut into
mixture and season.
Description: 1-inch pieces
1 large carrot, cut into 1-inch chunks
1 ½ teaspoons salt Procedure:
a concentrated broth that is 3 whole cloves
made from simmering 6 cups water 1. Place raw chicken in
a large pot.
chicken bones and meat ¼ cup cold water (Optional)
2. Place raw chicken in
1 large egg (Optional)
with vegetables. a large pot.
Ingredients: 3. Add peppercorns and
3 pounds fish heads, bones, and
bay leaf
trimmings 4. simmered for 2 hours
Description: 2 tablespoons unsalted butter 5. Cool the stock
2 leeks, white part only, thinly sliced
1 carrot, chopped Procedure:
a flavorful broth made from 1 rib celery, chopped
fish bones, heads, and other 1 cup dry white wine 1. Wash fish in cold water
2 ½ quarts water and drain well.
trimmings 2. Melt butter in a pan over
1 bouquet garni
10 whole black peppercorns low heat.
Description: 3 thick slices of lemon 3. Strain stock into a bowl
through a colander lined with
Ingredients: cheesecloth.
Tomato sauce is the concentrated
product prepared from the liquid Procedure:
4 pounds plum tomatoes
extracted from mature, sound, 6 tablespoons unsalted butter
1. Put a few tablespoons of olive
whole tomatoes 4 tablespoons olive oil
oil in a saucepan.
2 medium yellow onions, peeled and cut in
2. Add tomatoes and a little bit of
half
Description: 4 cloves garlic, peeled and smashed water
3. The tomato soup gets finished
1¼ teaspoons salt
when it has a gorgeous thickness.
a white stock thickened with a 1 teaspoon sugar
4. Scoop the soup into a bowl or
blond roux, resulting in a velvety, 2 tablespoons chopped fresh basil
any kind of container that you have
smooth texture. in your pantry
Ingredients:
Procedure:
3 tablespoons butter
3 tablespoons flour 1. Melt 1 tablespoon butter in a
2 cups chicken stock small saucepan over medium heat.
Salt 2. Add flour to pan, and cook for 3
minutes, stirring frequently with a
Freshly ground white pepper whisk.
3. Gradually add chicken stock,
stirring with a whisk until smooth,
and bring to a simmer.
4. Simmer for 10 minutes, stirring
occasionally until slightly thick, and
stir in 1/4 teaspoon salt and 1/8
teaspoon black pepper.