Broth of Vegetable Brunoise

Ingredients (10 portions)

Amount	Measure	Name
140	g	Onions brunoise
140	g	Carrots brunoise
140	g	Turnips brunoise
140	g	Celery brunoise
140	g	Leeks brunoise
1.75	l	KNORR Stock Reduction Vegetable
0.7	pc	Bouqet garni
5	g	Herb, parsley fresh chopped

Preparation

Advance preparation
Wash and prepare all the vegetables. Warm the soup plates.

Method
1.Cut the vegetables into very fine dice (brunoise 1/8th x 1/8th of an inch classic style)

2. Make up the stock reduction by whisking in 33g vegetable jelly reduction (1 rounded dessertspoonful) to 1 ltr of boiling water.

3. Add the vegetables to the stock, bring to the boil, boil rapidly for 10 seconds, skim any residue, cover with a lid and allow to slowly simmer for 5 minutes.

4. Add the chopped parsley, mix in.

5. Serve as required with the appropriate garnish.

Handy hint
This recipe can be used with KNORR Beef or Chicken Reduction Stock.

Healthy hint
Serve natural or with granary bread. If you require a spread for the bread use FLORA.

CCPs
Refrigerate the stock after opening and label for a maximum of 3 months use.