Traditional recipes

Carrot cream soup

Carrot cream soup

The first recipe I tried from the recipe book from the cooking class was this, the novelty was that I followed the whole recipe, I will give you the ingredients for 10 servings, exactly as I found it in the instructor's book. A few remarks: no taste predominated, all the ingredients blended perfectly, so I conclude that the quantities are not random and I support even more the concept that the kitchen is a laboratory and the art of cooking, a science . If you want recipes made with love or for housewives, you will not find them with me, but the experiments are plentiful.
All recipes for restaurants are made for 10 servings.
I respected the quantities and weighed all the ingredients, except the salt. On this occasion, I can show you how to write recipes for chefs. Do you notice the difference?


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