The broth from a marmite made with oxtail. garnished with the vegetables from the marmite and with a portion of the oxtail.
A purée refers to the process of reducing a food, such as a fruit or vegetable, to a spreadable form by pounding or the use of liquidiser. Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of potatoes, lentils, toast or rice. These may be transformed into a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce.
"Velvety soups." Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of potatoes, lentils, toast or rice. These may be transformed into a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce.
"Pot on the fire." A dish of boiled beef, vegetables and beef broth, although there are many variations. The liquor is often served as a soup with the meat and vegetables served separately.
A soup of veal, pork knuckles, ham, sausage, root vegetables and cabbage to which confit d'oie is added just before it is served.
