This week was the first week we actually were able to eat something after production. The first day we did New England Clam Chowder, Split Pea, and Beef Vegetable with Barley. Since we had three people in our group, we each concentrated on one recipe each and then helped each other out as needed. This seemed to work out really well.
The New England Clam Chowder was the one that had my main focus. I thought it was really good. While I was babysitting the Beef Vegetable soup my roux turned into a dark blonde roux instead of a blonde roux, but even still. The soup turned out really well. It was very rich and creamy
The Split Pea soup gave us a little bit concern that day because we weren’t exactly sure what the consistency was supposed to be like, but it turned out very well. We made croutons as a garnish and they were very delicious. I did cut the bread a little too big though and were slightly soggy in the middle.
We were all fine with the Beef Vegetable Soup up until the addition of the barley. None of us had made barley before, so we weren’t sure how or how long to cook it for. So we ended up treating it like rice, and used brown stock instead of water for that extra flavor. It ended up working out for us in the end.
The next class we did the Beef Consommé, Cream of Broccoli, and the Shrimp Bisque. The only hiccup in production was that we didn’t have enough shrimp to go around and Chef had to go searching for some more. So another group and I improvised by adding some shrimp to the shrimp shells to supplement the flavor a little.
Chef comments:
All of our soups had the right amount of seasoning and consistency with the only exception of the shrimp bisque, and Chef said that it was too thick.
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