Just a few simple ingredients make up this deliciously creamy broccoli soup.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Practice making roux-based soups by choosing one of the vegetable soups below. Make ½ a batch with milk and ½ a batch with a light chicken stock. Compare the difference in flavor and color. You may also want to blend part of each batch to determine which texture you like best.
Practice making roux-based soups with any type of non-starchy vegetable that is in season. Just by following the steps in this lesson and changing up the liquid, seasonings and texture, you’ll be able to create a variety of new soups without the need to follow a recipe…just like Grandma did.
In partnership with:
Northwest Culinary Academy of Vancouver