Smooth, Silky, Thick, or Chunky

soup

Unit Eight takes the base of making stock and broth and runs with it in an entire unit on soup! I learned how to make four basic soup bases: broth-based clear, stock-based clear, roux-based, and starch-base and builds on previous skills, such as stocks, broths, knife skills, and seasoning. The unit starts with a lesson on clear broth soup and then a lesson and graded assignment in which you choose one of two clear stock soups. I chose to make the Caldo Verde soup. I started by making my stock. I then set up my mise en place by finely dicing a yellow onion and mincing some garlic cloves. I shredded kale and savoy cabbage. I thinly sliced sausages and peeled and diced potatoes. More…

The choice is yours.

Unit Eight takes the base of making stock and broth and runs with it in an entire unit on soup! I learned how to make four basic soup bases: broth-based clear, stock-based clear, roux-based, and starch-base and builds on previous skills, such as stocks, broths, knife skills, and seasoning.

The unit starts with a lesson on clear broth soup and then a lesson and graded assignment in which you choose one of two clear stock soups. I chose to make the Caldo Verde soup. I started by making my stock. I then set up my mise en place by finely dicing a yellow onion and mincing some garlic cloves. I shredded kale and savoy cabbage. I thinly sliced sausages and peeled and diced potatoes.

To begin cooking, I heated a stock pot to medium-low and added olive oil. I then added the onion, garlic, and a pinch of salt; sweating for about 8 minutes until translucent. At this point, I added the potatoes and another pinch of salt and cooked for another 5 minutes until slightly softened. From here, I increased the heat to medium-high, added the stock and a bit more salt; bringing the soup to a simmer. I know this may seem like a lot of salt, but it really wasn’t as I was using a pinch at a time. I let simmer for approximately 10 minutes while I cooked the sausage. Once the sausage was browned on both sides, I transferred to a cooling tray lined with paper towel. I made sure to set aside some of the rendered fat for later.

I then lightly mashed some of the potatoes, added the kale and savoy cabbage and brought the soup back to a simmer and let cook for a little over 5 minutes. I mashed the potatoes a bit more, but not too much, as I wanted enough chunky potatoes in the soup to provide some textural diversity. I added the cooked sausage and added a bit more salt and some pepper.

soup

To serve, I simply ladled the soup into the warmed bowls and added a drizzle of the reserved fat over each. I brought the rest of the rendered fat the table for dipping bread in as it had a great flavor and color. The combination of the bread dipped in the soup after being dipped in the oil was my favorite part of the meal. The soup was hearty, but not heavy. The combination of the kale and cabbage was perfect, providing slight bitterness with sweetness and additional textures. The sausage was slightly overcooked and tasted much better the next day when it had time to soak up some of the stock.

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