Soup

During the soup unit, I learned many new techniques. I learned how to make stock from scratch which I have never done before. I learned how to make a bouget garni in to make our stock more flavorful and how to make the nourishing element. We had the bouget garni wrapped in some cheesecloth and we let it sit in out stocks. I thought table 31’s soup Thai chicken soup came out ok. We had a late start because we had to reprint our recipe, which took time out from our mise en place. We then had to take time away from the next class to finish cutting our ingredients for the mirepoix, which made us feel rushed during the rest of the process. We had to cut down on our time to garnish our final product, which also made our soup look sloppy. New techniques that I learner were sweating vegetables, simmering, and how to puree to make a vegetable soup. I really enjoyed the soup that we made with the potatoes as our base vegetable. It was exciting being able to see all the possibilities of soups you could make just from vegetables. Our group’s soup came out a little thicker at the end because we added cheese and we decided not to puree the corn. Our team worked well together. We usually had two people managing the station at all times while the other person either gathered materials or washed dishes as we moved along. It was nice having a group of three because we were able to eat more of our soup, however we had less hands then everyone else, which could have helped us along the way. ~ Mary Kate S.