Learning to cook professionally, as you have already heard, is not learning recipes but learning basic techniques that you can apply to specific needs.
The basic techniques of sauce-making were discussed in Chapter 8. If we tell you that cream soups are simply diluted velouté or béchamel sauces, flavored with the ingredient for which they are named, you should almost be able to make a cream of celery soup without further instructions.
It's not quite that simple.There are some complications, but they are mostly a matter of detail.You already know the basic techniques.
Continue reading here: The Classic Cream Soups
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