Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

This event was on Tuesday, February 27, 2024 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.



Are there any creamy soup recipes where the cooked vegetables from stock can be used?

— Kathy Quintin


Okay. I think, um, you know, part of our goal at Rouxbe, right, as you, as you move through the Forks Over Knives course, or the pro plant course, or pro cook, um, you know, is that, uh, you going to, uh, understand cooking methods and the ancillary techniques of the kitchen, and that you'll gain more and more control over the process of cooking, and you'll rely less and less on specific recipes, okay? You know, you might look at a recipe, uh, for a little inspiration, maybe a little bit of guidance, um, just to, to get out of the gate. But, uh, from there, uh, you know, know you're gonna have the chops to, uh, put something together in your own style, okay? So, uh, you know, in terms of, um, you know, using the vegetables that have been sied, right? From, as a byproduct of, uh, stock production, um, put those in a blender. And, um, you know, if you're making a cream of soup, this is what we call this category here, cream of you fill in the blank. Um, you know, figure out what your creamy base is gonna be. If we're talking about, um, um, well, let me, lemme use some, some language from the conventional kitchen, okay? And that is, um, a cream of soups can be based broadly speaking on the bechamel, okay? Which is thickened milk. It's milk thickened with a white ru, okay? Uh, or a vete, uh, which is, um, stock, uh, a a, uh, that it's a white stock that is thickened with a blonde roo, and then the plant-based kitchen, right? We can come up with something, uh, that are, um, you know, analogs to, uh, uh, or equivalencies to those. Um, and then just add the vegetables from your stock, and then blend it up with your, um, uh, you know, your, your vete sauce, uh, to make a, a certain type of a, a cream of soup, okay? Um, or it might be that, that a bechamel based soup. But, uh, you know, I think that, uh, you're, you've got a great foundation here. It's just a matter of taking that next step and, and concocting something yourself, understanding that, uh, you know, you need to use herbs and spices and, uh, perhaps even other, you know, ingredients to, uh, bring balance and to prop up that foundation of flavor, uh, that you're building, okay? And, uh, you know, have some, have some fun with it. There's a lot of experimentation, uh, to be enjoyed in this process.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction