We made a traditional Jewish Pea soup for starters for the guest house, making the soup, we used lettuce, pea's, chicken stock and leeks. We boiled the lettuce and pea's in the chicken stock and leeks, and blitz the remaining fragments and used a conical strainer to keep the thicker pieces out of the soup.
This Soup was the starter and was served with a choux pastry and cream cheese inside.
The main course was beef fillet with a thick rich brown sauce or a lemon and herb chicken breast, phyllo cup and mirepoix vegetables.
And for dessert was a lemon cheese cake with assorted nuts and koulis.
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