Veggie Soup

Summary

In this demo, the presenter walks viewers through the process of making creamy vegetable soup. Starting with dicing vegetables (carrots, celery, potatoes, onions, and broccoli), the demo highlights the importance of consistent size for even cooking. The milk and water base is brought to a boil, with seasoning and vegetables added, then simmered. A flour-based 'white wash' thickens the soup. Viewers are reminded to stir often to avoid burning or skin formation. The demo concludes by emphasizing the need for good flavor, proper seasoning, and fully cooked veggies before serving.

Takeaways

• 🥕 The recipe being demonstrated is a creamy vegetable soup, starting with cutting vegetables like carrots, celery, potato, onion, and broccoli.
• 🔪 The vegetables should be diced uniformly for even cooking, and avoiding half-moons is essential.
• 🥛 The liquid base consists of 500 ml of milk and 250 ml of water, which are brought to a boil before adding the vegetables.
• 🌿 Seasoning includes 1 tablespoon of chicken stock, garlic powder, salt, and pepper.
• ⏳ After adding vegetables and seasoning, the soup should simmer for about 20 minutes, making sure not to let it boil over.
• 🥄 The consistency of the vegetables, especially carrots and potatoes, is important, with celery potentially staying slightly crunchy due to its high water content.
• 🌡️ A white wash made from flour (50 ml) and water (125 ml) is prepared to thicken the soup, and it must be stirred well before adding to the soup to avoid lumps.
• 🧽 While the soup simmers, it's recommended to start cleaning up the kitchen and utensils.
• 🍲 After adding the white wash, the soup should be brought back to a boil to activate the flour and achieve the desired creamy consistency.
• 👨‍🍳 The final soup is judged based on flavor, thickness, and the doneness of the vegetables. Tasting and adjusting seasoning (salt, pepper) is recommended before serving.

Q & A

What vegetables are used in the creamy vegetable soup?

The vegetables used in the soup are carrots, celery, potatoes, onions, and broccoli.

Why is it important to cut the vegetables into uniformly sized pieces?

Cutting the vegetables into uniformly sized pieces ensures that they cook evenly, preventing some pieces from being over or undercooked.

What liquid ingredients are added to the pot for boiling the vegetables?

The liquid ingredients added to the pot are 500 ml of milk and 250 ml of water.

What seasonings are used in the soup?

The seasonings used include chicken stock (15 milliliters or 1 tablespoon), garlic powder, pepper, and salt.

Why should the soup be simmered instead of boiled after adding the vegetables?

The soup should be simmered instead of boiled to prevent the milk from boiling over and to allow the flavors to meld slowly without burning the milk.

How do you know when the vegetables are fully cooked?

The vegetables are fully cooked when they are soft, particularly the carrots and potatoes. The celery might remain slightly crunchy as it doesn't soften as much during cooking.

What is a white wash, and why is it added to the soup?

A white wash is a mixture of flour and water, added to the soup as a thickening agent to create a creamy texture.

What is the correct way to prepare the white wash for the soup?

The white wash is made by mixing 50 milliliters of flour (roughly a quarter cup minus two teaspoons) with 125 milliliters of water. It should be stirred well to avoid clumps before adding to the soup.

Why is it important to stir the white wash before adding it to the soup?

It's important to stir the white wash before adding it to the soup to prevent the flour from settling at the bottom and to ensure that the soup thickens evenly.

How can you check if the flour is fully cooked in the soup?

You can check if the flour is fully cooked by bringing the soup back to a boil after adding the white wash. The bubbles indicate that the thickening process has been activated and the flour is cooked out.