12.15.2009

Kitchen Chemist: Soup of the Day, Part II

Yesterday I introduced you to the ingredients for my Salmon Bisque. Now it's time to break out the big knife and hack 'em up. My tip of the day: don't anthropomorphize your veggies. Really.


Butchering the Garlic & Onions:



Check back tomorrow, we'll heat things up...

3 Have Spoken.:

denise, the prime magpie said...

Oh yum -- bisque of all kinds are heavenly in cold weather. I had a lobster bisque not long ago that was pure heaven. I think my heart was ready to explode from the butter and cream, but hell, it was worth it.

Adam said...

The garlic turned out just fine. This will save me a lot of peeling in the future.

Lori said...

I've been in a quandary over what soup to serve for our 12 course Holy Supper. YES! This will become our new tradition!