Cooking recipe and tricks

1. Pick the parsley, keep the stalks and tie them together with string like a bundle.

2. Blanch the parsley in boiling salted water and refresh in iced water when soft.

3. Slice the onion and cook in the butter until softened. Add the potato and parsley stalks. Cook until soft, add the chicken stock and bring to the boil. Infuse for 10 minutes.

4. Remove the parsley stalks. Put the parsley in a blender, add the stock and blend till smooth and green. Season and pour over frozen freezer blocks to cool down straight away.

5. Cut the skin and pith off the orange and cut into small dices. Blanch in water until soft and leave to cool in olive oil.

6. Fry the cubes of bacon until crisp, drain on kitchen paper and set aside.

7. Put the white wine vinegar and sugar in a pan, dissolve the sugar, and then bring to the boil.

8. Blanch the garlic cloves in boiling water until soft. Put them in the vinegar and sugar for at least 2 hours. Slice some garlic and add some orange to the bottom of a soup bowl.

9. Bring the soup to the boil, pour into the bowl and add the bacon.

Tags: cake, soup

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This entry was posted on Tuesday, January 31st, 2012 at 6:39 pm and is filed under American Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.