Cream of Tomato Soup; chicken stock, mirepoix (small dice), mushrooms (small dice), blonde roux, sachet d'epices, canned san marzano tomatoes, salt/pepper, heavy cream. Sweat mirepoix in fat, add flour and cook roux. Mix in chicken stock, tomatoes, simmer 30 minutes. Add sachet, season, simmer. Blend until smooth. Strain. Finish with hot cream.
Croutons; homemade sourdough, olive oil, salt/pepper. Toss, toast.
Felt like being brief today. I just want to note that I am really starting to get a sense of how to do things, without reference to recipes. Many of the basic techniques are repeated over and over. Most importantly after execution is how to get flavor into the product. For instance, this soup would not be nearly as tasty without the chicken stock, the making of a sort of chicken veloute, for the base of the soup.
