After a good 4 week break from my chef course, it's time to get started again.
Following my level 3 course that I started in February, I am now onto level 4.
The first lesson was breads but today I'm sharing my first soup lesson.
We made:
Oxtail consommé
Crab Bisque
Borscht
Seafood Chowder
Oxtail consommé
A consomme is a clear soup. To make the soup clear and 'grease free' there is a strict process throughout the making of the soup. You must constantly skim the 'skum' off the stock when you are reducing it down with the oxtail bones. This is so the stock is as clear as possible when you serve it.
The 2nd process for getting the clear soup made is to make a raft from mince. For this we mixed egg whites with mince and finely chopped vegetables and placed them in our strained oxtail soup. Bring this to the boil and simmer once the raft of mince has risen. It is important at this stage not to stir it and break up the mince raft. Then you must carefully strain out the liquid soup from under the mince.
I love making this soup as it is a very cleaver way of getting a clear soup. It also brings out the perfectionist side of me to get the clearest soup possible!!
Crab Bisque
This soup has ALOT of flavour. and as a big seafood fan, I LOVED this soup. Unfortunately there were no crabs available in the area at the time so we used whole prawns and crab meat. We broke up the prawns with there shell still on and all. I'm guessing this is what gives the soup a great flavour! Luckily the shells are all strained out at the end :) so no crispy shells in your soup..!
Borscht
To my understanding Borscht is a popular soup around Eastern Europe. There are lots of different versions of this soup that all slightly differ from the other. The main ingredient in this soup is the beetroot which gives it a vibrant bright red. Our version used spanish onions and red wine. We garnished this soup with sour cream, soft boiled egg wedges, and chives.
I had never made this soup before but I found it interesting but definitely an enjoyable soup! Very healthy too :) Its great to get colours in the diet!
Seafood ChowderYum!
Like I mentioned above, I'm a big seafood fan. So I loved this chowder. We put shrimps, blue cod, salmon, mussels, clams, cockles and smoked blue cod into our chowder.It is very easy to make and I highly recommend it to all seafood lovers out there!
