The CulinArte' Method of Composed Soups

By Executive Chef John Kane

The beauty of using CulinArte’Glaces for soup stock, is that anybody can design their own Composed Soup and have it be the star of the meal. The simplicity of this approach is demonstrated by isolating just the soup stock portion of the recipes presented below, so that you can see how easy it is to get started. For the final touches, use the recipes found at www.fbworld.com/recipegallery, or simply open your own refrigerator and compose a soup using last night's left overs.

The soups you can make are limited only to your own imagination.

Asparagus Soup with Asparagus Flan

Soup Base Ingredients:
1 lb. CulinArte' Chicken Glace
4 cups water
1 cup diced leek
1 cup diced carrot
1 cup diced celery
1 tbls. salt
2 lb. Asparagus cut into 1” pieces

Method:

Place ingredients into stock pot and simmer 30 minutes. Place in blender, puree and adjust seasoning.
(Click on recipe in Other Great Recipes to continue recipe, down on this page)

 

Passillo Pepper Soup with Pork Carnitas

Soup Base Ingredients:
1 lb. CulinArte' Elite Veal Demi Glace
1 cup diced yellow onions
1 cup diced carrots
1 cup diced tomatoes
1 cup diced celery
1 cup diced leek
1 cup diced mushrooms
salt and pepper to taste
1 tbls. vegetable oil
4 cups water

Method:

Sauté all vegetables in 1 tbls. vegetable oil until translucent for approximately 3-5 minutes. Add water and CulinArte’Elite Veal Demi Glace and simmer 25 minutes. Strain and set aside. Keep warm.

(Click on recipe in Other Great Recipes to continue recipe, down on this page)

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