Viennese Style Vegetable Broth

Yield: 6qt (6L) Portions: 24 Portion size: 8floz (250 mL)

U.S.

Metric

Ingredients

I

Procedure

312 oz

100 g

Butter

1.

Heat the butter in a saucepot over medium heat. Add the onion,

7 oz

200 g

Onions, cut brunoise

turnip, and carrot brunoise to the pot and sweat without

7 oz

200 g

Turnip, cut brunoise

coloring.

7 oz

200 g

Carrot, cut brunoise

2.

Add the stock to the pot and quickly bring to a boil. Add the

412 qt

4.5 L

Chicken stock

beans, leeks, and zucchini. Simmer for 5 minutes.

7 oz

200 g

Tender young green beans,

3.

Add the herbs to the soup. Season to taste.

cut brunoise or sliced thin

4.

At service time, mix together the cream and egg yolks to make a

7 oz

200 g

Leeks, cut brunoise

liaison. Slowly stir a little hot soup into the liaison, then add the

7 oz

200 g

Zucchini, cut brunoise

tempered liaison to the soup. Carefully reheat the soup, but do

112 oz

45 g

Chopped parsley

not let it boil. Serve immediately.

1 tbsp

10 g

Fresh marjoram leaves, chopped fine (see note)

112 tsp

5 g

Fresh thyme (see note)

1 pt

400 mL

Heavy cream

4

4

Egg yolks

Calories, 130; Protein, 2 g, Fat, 12 g (79 % cal.); Cholesterol, 75 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 65 mg.

Per serving:

Calories, 130; Protein, 2 g, Fat, 12 g (79 % cal.); Cholesterol, 75 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 65 mg.

Note: If fresh marjoram and thyme are not available, use one-third their quantity of dried herbs.

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