When a day of classes that included cream soups got cancelled because of the hurricane a few weeks ago, our entire schedule was rearranged. Initially we were supposed to have our midterm today and our cream soup class tomorrow, but since cream soups are included in the midterm, it was once again rescheduled for this afternoon. It’s been awhile since we had a basic, straightforward class, and it was nice to take things easy for a few hours!

There were five types of soup: asparagus root-vegetable, fresh corn, celery vichysoisse, cream of mushroom and creamy carrot. Each soup was prepared at least two different ways, using a variety of thickening agents to give it a “creamy” texture.

The soup I worked on was the asparagus-root vegetable. I simmered fresh asparagus, parsnips, carrots and onion, then pureed everything in a blender before returning it to the stove and adding an oil roux (oil cooked stovetop with flour, then mixed with a small pour of soup before being added back into the pot).

Another classmate made the same soup without a roux. Hers was originally supposed to be made with a butter roux, but it turned out thick enough on its own not to need one. Funny how tiny variations in ingredients can produce such a huge difference!

The fresh corn soup was unanimously the class favorite. There were two variations: one thickened with oil roux, and one thickened with potato. They tasted pretty similar, so I didn’t have a clear favorite…all I know is that I could eat a vat of this stuff. I loved how earthy-sweet it was, and think it would make a great appetizer for a fancier Thanksgiving meal.

There were two variations on the celery vichyssoise: one made with potato, and one made with oats. The potato one was wayyyy better- they didn’t even taste like the same soup to me. From what the chef said, it seems that adding oats can really dilute or mask more delicate flavors.

I didn’t try the creamy mushroom, but one was vegan and one was made with heavy cream and butter.

And finally, the creamy carrot soup. Four batches were made, thickened with rice, potato, oats and butter. Can you guess which tasted the best?

Butter, obviously. I love vegan foods, but it’s always kind of interesting to have them in a side-by-side comparison with their animal product counterparts. I think the vegan carrot soups were incredible, but there’s definitely more earthiness and “carrot” flavor to them, while just two tablespoons of butter made the soup feel decadently rich. The potato soup came in second for me, but I’d actually probably prefer that recipe to the butter one for certain meals.

Funny story. After school, I completed some of the required “stewarding hours” we need to finish the program- basically, you just help prep for one of the nightly public classes. We don’t need to wear our full uniforms, so I lent my chef pants to a friend who needed them for Friday night dinner prep. However, I forgot that I wore white short shorts to school today. And that I also sat in dirt in said white short shorts over my lunch break. So, in order to cover up the poop-like stain on my butt, I put on my long chef coat and clogs…and ended looking up like a seven-year-old in a “sexy” chef costume.

Cute. And that is why I should stop wearing white after Labor Day

Off to study for my midterm. I can’t believe I’m halfway through the program already!!

What’s the most embarrassing fashion faux-pas that’s ever happened to you?