2 kinds of bouillon soup
◎ Sendai French. Chef's blog
A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).
6 minutes walk from Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward Sendai High Court (southwest direction).
Along Gobashi-dori, Ichibancho.
A French bistro on the first floor with the French flag, opposite Mitsuhara-san.
French home cooking and wine
[La Fleur de Cerisier]
Owner chef Fumihito Sato
I will do my best to help you today as well.
We hope that you will feel that this encounter is a very valuable and meaningful encounter.
Please stay with us until the end.
Today, I would like to introduce French cuisine, which is often thought to be difficult, in a simple way so that it can be arranged at home.
And this time, I would like to introduce "Basic vegetable bouillon soup".
In French cuisine, what is often called "bouillon" appears, but there are several types of bouillon soup.
Here, I would like to introduce the bouillon soup that is mainly composed of "vegetables" and the bouillon soup that is mainly composed of "chicken".
《Vegetable bouillon soup》
Vegetable bouillon soup is the finest "dashi soup" that makes the best use of the compatibility of oil and vegetables.
If you add butter to this, it will transform into a sauce that is perfect for steamed vegetables.
a. Carrot ……… 80g
a. Poiro green onions (long green onions are also possible) ……… Large 1/4
a. Turnip ……… 30g
a. Celery ……… 10g
a. Shallot (If not, increase the number of onions to 1/2) ……… 1 piece
a. Onions ……… 1/4 pieces (1/2 pieces if there is no shallot)
・ White wine ……… 50ml
・ Water ……… 500ml
・ Laurier ……… 1 sheet
・ Time ………… 1
・ Pure olive oil ………… 3 tablespoons
・ Unsalted butter ……… Appropriate amount
・ Salt ……… Appropriate amount
[How to make]
①. Put olive oil and butter in a pan and heat over medium heat.
② Slice all the vegetables in a.a into thin slices, put them in the pot of ①, and stir-fry.
③. Stir fry until the vegetables are moist and sweet. Add white wine to it and heat it over high heat to remove alcohol.
④. Add water, bay leaf, thyme and salt, bring to a boil over high heat, reduce to low heat and heat for 20 minutes. On the way, I will carefully remove the lye.
⑤. Make sure that the umami of the vegetables appears in the soup, strain it, and then let it cool.
《Chicken bouillon soup》
Bouillon soup widely used as chicken soup. Let's do the preparation of chicken gala well.
* Chicken gala ……… 1 chicken
a. Carrot ……… 100g
a. Onions ……… 120g
a. Poironegi (If you don't have it, you can use long onions) ……… 100g
a. Celery ……… 1/2
a. Garlic ……… 1/4
・ Bouquet garni (bundle of spices and herbs) ……… 1 bottle
・ Cloves ……… 1 piece
・ Salt ……… Appropriate amount
・ White pepper ……… Slightly
[How to make]
①. Boil chicken gala from water and drain the water when it boils. Soak in cold water once to wash the internal organs thoroughly. (Remove blood well)
②. Return ① to the pot, add enough water to cover (outside the amount), and bring to a boil over high heat. Remove the floating lye firmly.
③ Slice all the vegetables in .a. into thin slices. Bring the boiling pot of ② to medium heat, add sliced vegetables of a, bouquet garni, shio, and white pepper, and simmer for about an hour and a half while removing the lye. (The liquid level should be boiled lightly and fluffy.)
④. Finally, if you can taste the chicken stock and extract it well, strain it and you're done.
It can be cooled and stored in the refrigerator.
If you don't use it for a while, you can store it in the freezer.
That's all for today.
Thank you for reading to the end!
See you next time on La Fleur de Cerisier's blog! (o ^^ o)
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Speaking of French in Sendai, La Fleur de Cerisier
[La fleur de cerisier]
Means "cherry blossom" in French.
We hope that it will take root in this city like a cherry blossom and become a shop loved by everyone.
We hope that you will find a store that is useful to you.
La Fleur de Cerisier
1-15-20 Ichibancho, Aoba-ku, Sendai
Sonoda Building 1st floor