I am looking to learn the simple ABC's of making soup. This is not home cooking either but I know it isn't rocket science either. I have been watching the Chef and it just seems what ever is there he tosses in. His broth is canned. Oh well, it's a small place. But what are the factors I need to keep in my head when he allows me to start making the soup myself. We do not make consumes' , we are a small French Cafe out of a Bakery so most of what we do is to highlight the bread. I love it but want very much want:D to take on more responsibility.
I may be on the wrong site but I want to hear from the Pro's. One thing I have learned, the soup needs to come to a rolling boil before putting in the warmer. Is that correct?
Thanks for the help :D
I may be on the wrong site but I want to hear from the Pro's. One thing I have learned, the soup needs to come to a rolling boil before putting in the warmer. Is that correct?
Thanks for the help :D
