Soups,Stocks,Broths Danielle jackson

I learned a lot about soup,stocks and broth. One of the biggest things I learned was that you must start with a base roux to create your soup or stock, its sorta like the glue that holds our soup together. I made potato soup with my group and we kind of failed because we let our roux burn and it stuck to the bottom of our pot enabling our soup to get thick. Our soup should have started with a beshimel sauce which we were not aware of at the time. Our soup did not have much flavor to it either but in the future know we know what the base of our soup should do and we also know to give our soup time because rushing does not make it taste any better it only speeds up the process and the end result is disgusting.

Our soup was a little thick but over all it could have tasted okay if we used a beshimel sauce.


Created with images by @joefoodie - "Chicken Soup" • Hans - "potato soup mashed potatoes spring onions"

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