48 – CREAM SOUPS WITH EGGS BASE

Ingredients:

  • Onion: 50 g
  • Butter: 25 g
  • Broth: 750 g
  • Base ingredient: 250 g
  • White roux: 120 g
  • Egg yolks: n 2
  • Cream: 60 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades Onion 50 g 5 20 sec /
2 Blades Butter 25 g 1 5 min 95
WAIT
TEMP
3 Blades Broth 750 g
Base ingredient 250 g
1 1 hour 95
WAIT
TEMP
4 Blades / 10 1 min /
5 Blades White roux 120 g 6 20 min 95
WAIT
TEMP
6 Blades Egg yolks n 2
Cream 60 g
6 20 sec /

 

MENU
X