Soup Quiz

A mixture of reduced Vinegar and Sugar used to enhance a Tomato soup or Sauce.

A blend of Basil, garlic and Oil used to finish a soup

A blend of cream and egg yolks to finish a cream or veloute soup

A blend of oil and Vinegar to used to flavor a soup.

A Chicken Veloute with a garnish of Tongue , chicken and mushrooms.

A Chicken Veloute Soup garnished with chicken and sweetcorn.

A Fish Veloute garnished with Mussels, shrimps and herring roe.

A Chicken Veloute garnished with a Paysanne of Vegetables and shredded sorrel.

Protein Clarification, Stock and egg yolks.

Protein Clarification, stock and egg whites.

Protein Mousse and Water.

Vegetable Puree and Ice.

When blending and cooking out the Roux.

Prior to straining/passing.

Just before service.

At the table by the waiter.

Tomato

Chicken and sweetcorn

French Onion

Borstch

Vichysoisse

Lobster Bisque

Mutton Broth

Minestrone

Stock, cut Vegetables, a starch and a protein.

Stock, Minced meat, potatoes, Pasta.

Puree of Vegetables and Croutons

Seafood and bacon.

Turnip.

Beetroot.

Carrot.

Red Cabbage

Wales

Scotland

Ireland

England

Chicken.

Mollusc.

Crustacea.

White Fish.