Culinary trainer Jean Michel Fraisse from the French Culinary School in Asia demonstrates how to prepare the classic French potato and leek chowder. Soup: 250g leek (white part only) 15g butter 1 litre chicken stock 250g potato, diced 100ml cream 1 tablespoon white wine vinegar salt and pepper to taste Herb Oil: 1 bunch basil, coriander or parsley 150ml olive oil
http://www.youtube.com/watch?v=XurU9DGQIUA&hl=en
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