Research:
Vegetable Stock & Minestrone Soup
· Though I have no previous knowledge of either of these dishes, I feel as if these are recipes I will be able to use countless times in the future!
· My main objective for this class is to take advantage of the skills, tips, and recipes learned. Plus, as a bonus, I want to be able to impress my friends and family!
Background information:
-Vegetable stock is a lighter, more healthful alternative to use when preparing sauces and soups. Sometimes a vegetable stock made with one or two vegetables that complement the finished dish particularly well produces better results than a stock made with many vegetables. Strongly flavored vegetables such as asparagus, broccoli and other cruciferous vegetables, spinach and bitter greens, should be avoided when making an all-purpose vegetable stock.
-Minestrone is a rich Italian vegetable soup. Northern Italian versions are made with beef stock, butter, rice and ribbon-shaped pasta. Southern Italian versions, such as the one in this recipe, contain tomatoes, garlic, olive oil and tube-shaped pasta. The vegetables should be fresh and varied. Substitute or change those listed as necessary to reflect the season.
Recipes:
· Vegetable Stock
Peel and chop onions, carrots and celery for mirepoix.
Clean, peel and chop leek and garlic cloves.
Wash and dice fennel, turnip and tomato.
Prepare herb sachet.
YIELD 2 gal. (7.6 lt)
-Vegetable oil 4 fl. oz.120 ml
-Mirepoix, small dice 4 lb.1.9 kg
-Leek, white and green parts, chopped1 lb.480 g
-Garlic cloves, chopped 8
-Fennel, small dice 8 oz.240 g
-Turnip, diced 4 oz.120 g
-Tomato, diced 4 oz.120 g
-White wine1 pt. 480 ml
-Water 2 gal. 7.6 lt
-Sachet: Bay leaf 2
-Dried thyme1 tsp. 5 ml
-Peppercorns, crushed1 tsp. 5 ml
-Parsley stems16
Heat the oil. Add the mirepoix, leek, garlic, fennel, turnip and tomato and sweat for 10 minutes.
Add the wine, water and sachet.
Bring the mixture to a boil, reduce to a simmer and cook for 45 minutes, skimming the stock if necessary.
Strain, cool and refrigerate.
Minestrone Soup
YIELD 1 gal. (3.8 lt), 21 Servings,
6 fl. oz. (180 ml) each METHOD Broth
-Dry white beans 8 oz. 240 g
-Olive oil 2 Tbsp. 30 ml
-Onion, medium dice 6 oz.180 g
-Garlic cloves, minced 22
-Celery, medium dice 8 oz.240 g
-Carrot, medium dice 6 oz.180 g
-Zucchini, medium dice 8 oz. 240 g
-Green beans, cut in ½- inch (1.2-cm) pieces 6 oz.180 g
-Cabbage, diced 8 oz. 240 g
-Vegetable Stock 5 pt. 2.5 lt
-Tomato concassée 8 oz. 240 g
-Tomato paste 6 oz.180 g
-Fresh oregano, chopped1 Tbsp.15 ml
-Fresh basil, chopped 2 Tbsp. 30 ml
-Fresh parsley, chopped 1 Tbsp. 15 ml
-Salt and pepper to taste
-Elbow macaroni, cooked 4 oz.120 g
-Cherry tomatoes 48
-Basil Pesto Sauce, as needed for garnish
-Parmesan, shaved as needed for garnish
Soak the beans in cold water overnight, then drain.
Cover the beans with water and simmer until tender, about 40 minutes. Reserve the beans.
Sauté the onions in the oil. Add the garlic, celery and carrots and cook for 3 minutes.
Add the zucchini, green beans and cabbage, one type at a time, cooking each briefly.
Add the stock, tomato concassée and tomato paste. Cover and simmer for 2½–3 hours.
Stir in the chopped herbs and season to taste with salt and pepper.
Add the drained beans, cooked macaroni and cherry tomatoes.
Bring the soup to a simmer and simmer for 15 minutes. Serve in warm bowls, garnished with Basil Pesto Sauce and Parmesan.
Plan of Work
Report & Reflect
Results:
Although I am in Group C and was unable to attend the lab this past Wednesday, through zoom and pictures from a friend in the lab I was able to see the wonderful results! I was truly amazed by how many different vegetables were used in this soup. I was told depending on the sauce that was added (your choice of Worcester or soy sauce), was what was the defining factor whether to not your serving was sweet.
Mise En Place:
This is what our mise-en-place looked like for the Minestrone Soup!
Lots of veggies & great aromas for the soup!
*photo from student in lab*
Finished Minestrone Soup:
Looks great, and I heard it tasted pretty yummy! I for one am not too keen on vegetables, but I am excited to add this recipe to my cookbook in hopes to expand my taste buds.
Results Evaluation:
Through my computer screen I was still able to learn different techniques that were used for this dish. For example, we were informed on how to properly sweat an onion in addition to learning the precise cut to make on particular vegetables. We were taught the difference between simmering and boiling, and when it is appropriate to use both techniques. With this being my 3rd culinary style learning class for Hospitality, I feel as if my chops/dices are getting better! I was really glad to be able to join the lab despite not being able to be there in person. I am more of an in person kind of learner, but I look forward to making this dish in the near future!
Works Cited
Research:
Labensky, S. R., Hause, A. M., & Martel, P. (2019). On cooking: A textbook of culinary
fundamentals. Hoboken: Pearson. Retrieved 2020, from https://etext-ise.pearson.com/courses/6113322/products/CHE7RCHM8X/pages/a1c6cc70fc4ea22cf1807a4dd16d344d2fc347d5e-id_toc11?locale=&key=1669428709193018331812020
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