We did have this Wisconsin Cheddar and Broccoli Soup in a different day but I would like to post it here, since the Lentil Soup didn't impress me. This one, on the other had was very interesting. I had never had a Broccoli Cheddar soup and I liked the mix in flavors and textures. The Aged Cheddar that we used folded on the warm fresh steamed organic broccoli quite nicely and the creamy broccoli puree was made with only 7 % heavy cream.
This was a Green Lentils and Celery Root Soup served with Roasted New Potatoes. It is quite an easy process of making but it also tastes very normal. I would not repeat this dish at home, since besides not having anything special the lentils taste very earthy. Ps: I learned that unlike most legumes, lentils and peas do not and should not have to be soaked over night before cooking.
This was our first day of real "plating" our food. I had never done plating before and am seeing as quite a creative experience. In this specific dish we made hard boiled eggs, white beets and covered with a bit of tossed organic greens and crumbled Blue Cheese. Up until this day I thought I did not like hard boiled eggs and beets, since all of the eggs I had had in my life up until today were very had, greenish on the outside and tasted a bit like Sulfur. yuk! This one though, was nice and tender and tasted like real eggs. What I learned is that we can never let a hard boiled egg longer in simmering water than the time it takes to Boil (start it off in cold water and once it starts simmering, let it boil for 10 to 12 minutes. After that, remove it immediately and shock it in iced water. That way it won't continue to cook in Carryover time. In case you want to check for readiness, you can always cut one of the eggs in half with a knife and look at the deeper part of the yolk.).
I also never know I could like beets. These were quite fresh and not that sweet. First time having white beets and Organic as well!
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