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Soups and stocks unit
Posted by ChroniclesCapersCanards
Robert K
To begin the soup and stock unit we made chicken stock. In this stock we included chicken breast, the bones and everything. I have made soup before but I never made a stock. I thought it was very interesting that there are so many steps and ingredients to make a liquid. I learned how to make a bouquet garni to help season the stock. A garni is a bundle of fresh herds and vegetables tied with twine. This stock was the base for our chicken and sausage gumbo that we were going to make. I had never made gumbo before so this was all new to me. A challenge that our group had was making the roux for the gumbo. The roux is supposed to be thick and creamy while ours had a mashed potatoes consistency. The roux was supposed to be cooked for a hour before anything else but because we only had a total of two hours to make the soup we had to improvise. We cooked some vegetables ahead of time and we used precooked chicken. My group was skeptical to how the soup would turn out but in the end it was a success. The sausage and chicken was cooked perfectly while the spices and chicken stock added a kick. The final sou we made was a vegetable puree consisting of many different things. There were potatoes, caramelized onions, apple slices, celery, spices and herbs. To start off we made a mirepoix, a mixture of coarsely chopped vegetables and herbs. Using the mirepoix we added the caramelized onions and then pureed it, then adding apple chunks to to it off. In my opinion I thought the soup wasn't that good. I thought it was too bland, while some of the group thought it was really good. Vegetable soups just aren't my thing, I need a soup to have noodles and/or some type of meat.
To begin the soup and stock unit we made chicken stock. In this stock we included chicken breast, the bones and everything. I have made soup before but I never made a stock. I thought it was very interesting that there are so many steps and ingredients to make a liquid. I learned how to make a bouquet garni to help season the stock. A garni is a bundle of fresh herds and vegetables tied with twine. This stock was the base for our chicken and sausage gumbo that we were going to make. I had never made gumbo before so this was all new to me. A challenge that our group had was making the roux for the gumbo. The roux is supposed to be thick and creamy while ours had a mashed potatoes consistency. The roux was supposed to be cooked for a hour before anything else but because we only had a total of two hours to make the soup we had to improvise. We cooked some vegetables ahead of time and we used precooked chicken. My group was skeptical to how the soup would turn out but in the end it was a success. The sausage and chicken was cooked perfectly while the spices and chicken stock added a kick. The final sou we made was a vegetable puree consisting of many different things. There were potatoes, caramelized onions, apple slices, celery, spices and herbs. To start off we made a mirepoix, a mixture of coarsely chopped vegetables and herbs. Using the mirepoix we added the caramelized onions and then pureed it, then adding apple chunks to to it off. In my opinion I thought the soup wasn't that good. I thought it was too bland, while some of the group thought it was really good. Vegetable soups just aren't my thing, I need a soup to have noodles and/or some type of meat.
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