Broccoli Blue Cheese Soup

Broccoli Blue Cheese Soup For the Stock unit we first started learning about how to make stocks then we started learning about the different techniques needed. We learned that sweating vegetables when you put vegetables in a fat over low heat that eventually allows them to release moisture. Also mirepoix is chopped vegetables and herbs that you can add to stock to add different colors, flavors and nutrients. For our first soup we made broccoli blue cheese soup. Our soup had a nourishing element of broccoli and blue cheese which was the most important ingredient in our stock. First we started with a pot and putting out bouquet garni and we let that simmer then we put in our liquid and after adding other ingredients we let it sit. After that we then pureed it and lastly put our garnish on top. If I were to make this soup again I would like to correct my errors by tasting everything as we go to make sure we have enough of each ingredient so that it could add certain textures and flavors. In our broccoli blue cheese soup it said to add a certain amount of blue cheese but we only did half of it and it ended up tasting just like broccoli which wasent suppose to happen. In our second soup, we experimented. We took potatoes and chopped them into medium size rectangles then we diced carrots, jalapeno, and onions. We put our chicken stock into a pot and then through in the carrots and potatos. We applied the mirepoix technique. While that was happening we then went on and sauted the onions and jalapenos until they were crispy and tender and then we added them to the rest of the stock. Then after our stock cooked for a bit we then pureed it and added the finishing touches. - Leah C.