Cooking Club Lesson 2015-12-04
This week I worked with a cooking club of young moms in Iowa City. I was tasked with demonstrating how to make a "meaty" vegetable stock and I also showed how to make a creamy soup without a roux or cream. Above is the vegetarian broccoli-cheese soup that we made in just under two hours. I taught the ladies about "umami" rich ingredients (dried mushrooms, tomato paste, miso, etc.) that will add depth to a flat vegetable stock. I also covered using potatoes as a soup thickener and basic soup making. Each attendee left with printed recipes for both stock and soup. I would be interested to see how their versions turn out when they try the recipes in their own kitchens. I tried to cover all the best techniques I've learned for vegetarian soup making. At the end of the lesson, everyone enjoyed a bowl of the soup that they helped create while I finished cleaning up. This was a cool kitchen with lots of counter space and a great gas range. One of the fun parts of doing these lessons is working in someone else's space and helping them to optimize their kitchen's potential. For this lesson in particular, I brought an oven thermometer to show everyone the difference between the set temperature and the actual temperature of the oven. Ovens can be off up to 25 degrees, so it's good to know where your home oven is.