French sausage soup has a variety of flavors, and comes from caramelized sweet sausages, plus the half-melt cheese on the crispy French long stick bread. Many people think it is not a luxury French restaurant, otherwise they will not be able to eat this delicacy. But food writer Kelly Stilwell pointed out that if you want to make delicious food of the same level as a restaurant, the most important thing is to master the caramelization of the sausage. Next, she teaches seven steps to let you cook the absolutely delicious French sausage soup.
Kelly pointed out that there is only one way to make French sausage soup at restaurant level: take time to caramelize the sausage, cook it slowly and slowly, so that they can achieve a wonderful sweetness and emit a thick brownish yellow without burning. Once this process is done, the rest of the soup is a piece of cake.
The ingredients of French stew are simple, including thin stew slices, butter and olive oil, beef soup base, low-sweet liquor, spices and flavorings, baguette slices, grated gravel cheese (Gruyè re cheese).
To make classic French sausage soup, the first step is to melt the butter and add olive oil in the large or Dutch stove; then add chopped sausage, cook until caramelized, and occasionally turn it over, which takes about 30 to 40 minutes.
The third step is to add ginger, garlic, etc., then pour in the white wine to collect the juice and remove the residue. Any browned debris in the bottom of the crock must be removed, and then stirred. Step 4: Add beef soup base, water and salt to allow the soup to reach the heat and cook for 20 to 30 minutes.
The fifth step is to wait until the soup is ready and heat the roasting until it is hot; the sixth step is to slice the bread on the baking plate, put the grated Grell cheese on each slice, and then put it in the roasting until the cheese melts and seems to be bubbled; the seventh step is to use a large ladle to scoop the hot soup into the soup bowl, and then put the baguette with cheese on the top.
If you are baking toast slices in the roast, scoop the hot soup into a bowl that won't break in the roast, put a slice of baguette on top, and add a lot of grated garlic cheese. Then put the soup bowl on the baking pan, bake until the cheese is bubbled, then put on the heat gloves, carefully remove the soup bowl, let the soup cool slightly and then serve it on the table to avoid burning yourself.
Responsible editor: Gu Zihuan