17
FRENCH ONION SOUP
You will need :
How to Prepare
8 (450 gms.) Onions • 50 gms. Butter 3 cloves Garlic 2 tbsp. Flour 6½
cups (1.5 Litres) Stocks or Water and Stock Cubes • 50 gms. Cheese • 1 tsp.
Mustard • 5-6 slices Bread • Salt and freshly ground Black Pepper to taste
• 2 tbsp. Sherry
•
•
•
Halve onions.
Slice
with 2 cloves of garlic.
Bring the chicken stock to boil. Add salt and pepper.
Mix vinegar, soyabean sauce, Chinese chilly sauce and sherry. Stir cornflour in
¼ cup cold water. Add this mixture to the boiling stock. Stir constantly.
SOUR ‘N’ HOT SOUP
You will need :
• 6 cups (1.3 litres) Chicken Stock
Capsicums • 75 gms. Beans • 75 gms. Beans Sprouts • 3 Mushrooms soaked in
water • 100 gms. Peas or Sweet Corn • 3 cubes Panner • 3 tbsp. Vinegar • 4 tbsp. Soyabean
S a u c e • 1 t b s p . C h i n e s e C h i l l y S a u c e • 2 t b s p . C o r n f l o u r ( h e a p e d )
• 2 tbsp. Sherry • 1 Egg White
• 1 Carrot • ¼ Cabbage • 4 (330 gms.)
How to Prepare
Heat butter. Add sliced onions and garlic and cook over moderately low heat,
stirring every now and then to prevent sticking, until the onions are golden
brown. This will take about 30-40 minutes, but care must be taken not to allow
the onions to burn.
Add flour and stir till flour is also brown.
Gradually add stock and sherry stirring continuously until all the stock has been
used and the soup has come to boil.
Season with salt and pepper and simmer for 20 minutes.
Place cheese with remaining garlic clove in the Food Processor Bowl.
Chop
fine. Add mustard and
blend
well.
Spread cheese mixture on one side of toasted bread.
Place slice in soup bowls. Pour in the soup and when the slices of bread have
risen to the top, place the bowls under a hot grill until the cheese turns golden
brown. Serve hot.
R E C I P E S
