Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Wash and peel all vegetables 2. Cut all vegetables in fine, small Brunoise 3. Keep a little of the Brunoise for the garnish 4. Chop the tarragon 5. Combine all ingredient 6. Add vinegar and water into 7. cut the bread in cubes 8. Soak the bread with the vegetables and tarragon for minimum 2 hours (The best is to keep in refrigerator overnight) 9. Season with salt, very little cumin powder and pepper 10. Mix all together 11. Strain through Chinois Etamine 12. Chill the soup bellow 5C 13. Serve the soup in glasses or bowls chilled on crushed ice 14. Garnish with small Brunoise and tarragon

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