Forgive me i forgot the camera on the first day of this week so i only have the second day. This week we worked on soups. On the first day we did consumme, minestrone, and french onion. Can i just say who eats consumme? There's nothing there. You're basically eating a bigger flavor broth. I'm a girl who likes some meat or veggies in her soup. I knew i'd like minestrone but i wasn't sure about french onion. We did the whole put a piece of toast and some cheese on top of it and put it in the over to melt.....and my verdict: GROSS! I love me some onion but ehh not so much in this context.
Ok so on to day 2:
On day 2 we made the "thick" soups: Cream of Mushroom, Split Pea, and Chicken Waterzooi (basically a chicken noodle). The picture at the top is of these soups. The left is the mushroom, middle is the chicken, and the right is the split pea. I mainly worked on the split pea. Now when i think thick soup i think THICK. right? Chef Pierre said it should be the consistency of heavy cream. When he came around to critique the soups he stuck a spoon in mine and it stood up in the soup and he was like "no no no too thick." I thought it was delicious and i like it that thick so oh well. Atleast he said that my seasoning was "very nice." Next week is grilling and breakfast....i'm very very very excited! Cya next week!
No comments:
Post a Comment