Class #5: Mystery Soup

**written on Monday, Oct 4**
Sorry for the late blog post.  Another crazy week but I do want to tell you about last week's class before I take tonight's class.  One of the first thing's the CI shared with us was that he started a new food blog that consists of recipes and experiences and such. I find it so coincindental that just two weeks ago I told him I had started a food blog and asked for permission to take pictures during class.  He thought it was cool that I had a blog and so how funny that within two weeks he has one of his own.  He says he hopes to have a website within 3 years.  I think I'll take a little credit for his new social media outlet.  :)

So, last week was all about soup.  There were 8 soups to draw from out of a hat to determine which we would be making during class.  The only one I didn't care to draw was split pea and luckily I didn't.  I got Roasted Poblano Pepper & Corn Chowder.  I was excited about this one becuase it used ingredients I've never used before. 
I actually got to be in charge of roasting the peppers and this meant putting them directly on the gas heat and as the CI said "let them toast like marshmallows where they get black".  I did just that and then wrapped them in plastic wrap which steams them and makes it easier to peel off the skin.  We peeled them, cut them and took all the seeds out.  The CI made a point to tell us "Don't rinse them in water because you'll rinse away your flavor".  Glad he told us this as your instinct is to wash off the burnt skin bits but he said a little of that will add some flavor to the dish.  We diced the peppers and added that along with onions and corn and then some cream to our broth. We pureed all the ingredients until it was a soup like chowder consistency.  For our garnish we made a lime sour cream that my partner made a lattice design with and added some parsley. 
Well, you would've thought that was the only thing we would have to make for our soup entree but no, the CI likes us to just "whip something up" on the side.  I think it's what he's usually in the mood for - to taste test a hundred times. This time he asked us to make a bread/muffin/biscuit and our own preserves to go on.  Preserves?  From scratch, not out of a jar?  Yup, from scratch...oh, boy, this made me nervous.  Of course he was happy to help us through it once we decided on an idea with flavors that would match our soup.  I immediately thought of sweet to balance our heat so I suggested a peach (since the kitchen didn't have mangos) lime preserve.  The CI really helped us with the balance of sugar and vinegar to our cut up peaches and fresh lime juice.  The final result was soooo super sweet but preserves usually are and the CI was pleased. My partner loved it so much and said I could have the rest of the soup, which was perfect for me because I really liked our soup. It had just a touch of heat to it - not too much and I think it was pretty tasty.
We got to sample everyone's soup this time and one team made the shrimp bisque and it was my favorite - so rich and delish.  I'll have to try that one at home.

Here's a pic of our soup.  Next week - starches.