/ck/ - Food & Cooking

>>18346488
Pig meat doesn't go well in soups or stocks because of its fatty taste. With some exceptions like pea soup and Belgian/Northern French hutsepot/hochepot (with green cabbage, turnip, potato, carrot, parsnip)

Add your parsley at the end. Simmer onions and garlic, don't saute them, bake your mushrooms on high heat, add chicken stock first, then cream. You're far better off adding an egg yolk to your cream if you want to thicken your soup.

Why blend mushrooms and pumpkin when they're in season? If you cut them in a fine brunoise, prepare them properly and serve them in chicken stock they'll actually shine. I'd add curry, not cream in that case.

If you really want a velouté just make a roasted pumpkin one, add all the other elements you mentioned afterwards. Pic is a simple pea velouté prepared that way.

>>16912471
Most countries invaded Belgium.
Stop stealing food.

Ingredients:
-700g of frozen peas (pea season is very short, luckily peas are the only produce which can be frozen well)
-onion, quartered
-half a leek, 1 white celery stalk, coarsely chopped and cleaned thoroughly under running water
-thyme, half a bay leaf, 1 garlic clove with germ removed, salt, pepper, tiny bit of mint if you want (5 leaves, if that)
-2l chicken stock
-100 ml 34% cream (optional)
-100g of fatty bacon (belly cut), coarsely diced
-white bread to taste, coarsely diced and crust removed
-100g of butter or lard

Procedure:
-Let the quartered onion get some colour in a dry pot over gentle heat.
-Add butter or lard, let it melt
-Add leek, celery, thyme, bay leaf, garlic, mint, salt, let them simmer gently
-Add chicken stock, bring to a boil and reduce heat to simmer for 20 minutes
-Remove thyme and bay leaf, pass through a sieve and add freshly ground pepper and optional cream

-Meanwhile bring unsalted water to the boil. Add your diced bacon and cook for 2-3 minutes. Dip dry with kitchen paper.
-Toss your bacon (no grease) in a moderately hot pan until cooked crispy, move to kitchen paper to remove excess fat.
-Toss your diced bread in the same pan until golden brown with a knob of butter or lard (so the croutons wont stick to the pan). Move to kitchen paper. Don't use the same paper you used for the bacon, cunt.

Presentation:
Pour your soup, add a few drips of cream, pea shoots, mint leaves or flowers, bacon and croutons.

Tips:
-don't use dried peas
-don't use carrots (too sweet) or potatoes (unless you like porridge soup)