Cream Soup, Basic

Yield:     50 Liters

Ingredients:

2              Kg           Butter

2,5          Kg           Rice flour

50           Liter       White stock (vegetable, chicken, fish or other)

300         g              Butter, cold

10           Liter       Cream

Salt & white ground pepper to taste

Method of Preparation:

• Melt butter in a medium heated soup pot. Add rice flour and stir thoroughly. Cook slowly and stir. Do not let rice flour brown.
• Add cold stock, bring to a boil and reduce to a simmer for minimum of 30 minutes. (If too much liquid evaporates, add more stock).
• Add heavy cream and butter and simmer briefly to allow binding.
• Strain through either cheesecloth or chinois.
• Season to taste with salt and white grounded pepper.

Note:

If the Stock used has a weak flavor, sauté onions or a Mirepoix in the Butter before mixing in the flour