Whisk Wednesdays: Veloute Agnes Sorel

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As usual, I’m bringing up the rear for Whisk Wednesdays, a day late and a dollar short. And I’m convinced that my luck with French soups is nil. I wouldn’t have thought that making a cream of chicken soup would be so difficult, but…

Cream of Chicken

Let’s just suffice it to say that we weren’t pleased by the soup. We followed the recipe to the letter, but ran into multiple problems. The first? The soup was BLAND. I mean really, really bland. When I make stock, it usually requires roasted bones, chicken feet, and tons of aromatics. I should have known something was up when the recipe said to boil the chicken for 1/2 hour. Let’s just say that the resulting broth tasted like a chicken was chased through it and took a crap on the trip through. We took to calling it “chicken water”.

Second problem – the soup just wouldn’t thicken. At all. We even tried the blonde roux method. Nada. Drippy. Not creamy. Yuck.

Third problem – it separated like crazy. We were going to keep it around and try to salvage it, but it separated into a cream layer and a chicken water layer and just looked gross. So another soup down the drain. 🙁

Next week is a Langoustine Bisque – not a big fan of langoustines, so not sure how or what I’m going to do to get around that problem. All I do know is that so far this cookbook sucks. 🙁 And is responsible for a lot of expensive disasters. I hope things turn around soon, because I can’t afford to keep throwing the results into the disposal.

3 thoughts on “Whisk Wednesdays: Veloute Agnes Sorel

  1. Shari

    Oh, it’s too bad you’re having such bad luck! I love your description of the chicken water, though! I hope you don’t give up on this adventure!! If you don’t like langoustines, what about lobster, crab, crayfish, or shrimp? The curriculum calls for Creamy lobster soup, but langoustines was the closest soup I could find in LCB@H. Any crustacean would do, I imagine.
    Shari@Whisk: a food blog

  2. Jessica

    I’m sorry it’s been so frustrating – that does suck. However, “chicken water” made me laugh.

    I second Shari with trying a different crustacean – I’ll be using shrimp.

    Hope next week is better for you.

  3. Laura

    Man I HATE it when people think a few hours or less with meat is enough to make a stock. I have this problem with SE Asian soups a lot. I’m with you–it needs a lot more–ingredients and time.

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