Since my latest class was all about Stocks, Soups, and Sauces I thought it would be fitting for me to make a post about soups. Soups are something that my mom and I always make. Typically Monday's are soup making days, the basics on rotation, always including calabaza, are a chicken soup, spilt pea, lentil, some sort of cream of broccoli, cauliflower or any leftover veg we have in the fridge. I of course have learned many new techniques to ensure your soup is extra good and have and have tried to apply to my soup making methods. Here are some tips to ensure the next soup you make is JWU worthy.
1. Start with a good quality stock
2. Saute your mirepoix (onions, carrots and celery)
3. Add any other ingredients you may want to add
4. Add COLD stock
5. Maintain a Simmer (Never Boil)
6. Skim off fat or skum that comes to the surface
7. Finish with a Final Liaison of butter or cream to add sheen and/or help to thicken.
Here is a video one of my former classmate (Quan Kep/Brown Girl) did on how to make the perfect Hollandaise !
Now get to stock, soup, and sauce making !!!!http://www.youtube.com/watch?v=3PKLL5_-ccM
Our Food52 Buying Team's Favorite Holiday Gift Picks
55 minutes ago