I took the Potage Parmentier I had made into work today, to get reactions from co-workers. I must say i was pleasantly surprised. Everyone thought it was great. The kitchen manager thought it was "ok" but when she realized that it was intended to be a base for creating other soups, she was on board and thought it done correctly. The cook also weighed in and said that it had a "good flavor and nice texture". He was not used to the French way of making the soup. I gave him the recipe and he said he would try it out. So all in all, I think it was a success
Next up on the soup list is Vichyssoise. I'm not sure how I feel about it just yet, but I'm taking things one step at a time.
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