Making soup

The first dish taht I made in the Culinary Skills class: Clear vegetable soupm, which uses a chicken stock base I made. The taste? I think it's OK, although it's a bit less salt than it should be. But other than that the chef was pleased with it.



To make the soup, we first need to make the chicken stock with the following ingredients:

2kg Chicken Bones
125g Chopped Onion
60g Chopped Carrot
60g Chopped Celery
60g Chopped Leek (white part only)
4L Cold water
Spice bag with thyme, bay leaves, parsley stalks, crushed black pepercorns

The ingredients were boiled and then simmered for 1 hour and a half. Skim as necessary. After it's done, strain through conical strainer lined with cheesecloth.

To avoid cloudying the soup, avoid stiring the ingredients. In case we need something light in color, we probably need to skip the carrots.

The vegetable soup is more or less the same thing, except that this time we'll save the vegetables. Also we added turnip, green beans, and parsley. We'll need to sweat the vegetables first before adding the chicken stock. Make sure the veggies are not browned during the sweating process... or else the soup will turn out dark. Oh, of course, spice bag is needed too.