Post on 16-Dec-2015
Chapter 43 SoupsChapter 43 Soups
Soup is a liquid food that is made by
combining ingredients, such as meat,
vegetables or legumes in stock
or hot water, until the flavor is extracted, forming a broth.
Soup Du Jour (de ZHOOR) means “soup of the day.”
Objectives
• Identify various soups, stews, and sauces.
• Explain ways to thicken a liquid.
• Describe and demonstrate how to make soups, stews, and sauces.
• Explain how to store soups, stews, and sauces.
Key Terms
• Au Jus
• Bisque
• Bouillon
• Broth
• Consommé
• Cornstarch
• Gelatinization
• Reduction
• Roux
• Sauce
• Soup
• Stew
• Stock
Making Broth
- But vegetables and animal bones with herbs in a pot and cover with cold water.
- Simmer for several hours.
- Cool and skim off fat.
Thickening Agents
• Reduction – simmering an uncovered mixture until some of the liquid evaporates.
• Grain Products – – Prepared grain product – rice, barley . . .– Flour and Cornstarch – Cornstarch – fine,
white powder that is pure starch from the endosperm of the corn kernel.
Thickening Agents
• Roux – mixture of equal amounts of flour and fat.
• The thickening process is called gelatinization.
Types of Soups
• Clear Soups– Consommé - clarified broth completely
strained of all particles and sediment.
• Cream Soups– Pureed in a blender.– Bisque – rich cream soup that uses shellfish
as a base.
Types of Soups
• Chunky– Chowder– Mulligatawny– Minestrone
• Fruit Soups
• Cold Soups
Stews
• Stew – Any dish prepared by stewing, or simmering small pieces of food in a tightly covered pan.– Goulash– Irish stew– Dovi– Israeli wheat berry stew– Posole– Burgoo
Stews
• Have remained popular because you can use inexpensive cuts of meat to make stews.
– The cooking process helps to tenderize the meat.
Making a Stew
1. Cut meat into small pieces.
2. Coat the meat in flour and brown.
3. Remove meat from pan and remove excess fat.
4. Sauté veggies in remaining fat.
5. Return meat to pan, add seasoning and add water until covering meat. Simmer for 2 or 3 hours.
Market forms of soups:
1.Canned soups
2.Dried soups
3.Frozen soups
4.Concentrated soups
Chunky Broth Soups – have larger chunks of vegetables, meat, poultry,
seafood, pasta, etc.
Corn Chowder with Lobster
Clam Chowder
Manhattan Clam Chowder
Cream Soups
Chicken Vegetable Soup
Chicken Noodle Soup
Broth SoupsBroth Soups
Cream of Broccoli Soup
Baked Potato Soup
Cream SoupsCream Soups
Cream of Mushroom soup
Taco Soup
Beef Vegetable Soup
Broth Soups
Italian Wedding Soup
Black Bean Soup
Tortilla Soups
Chilled Gazpacho
Vichyssoise
(leeks & potatoes)
Minestrone
Chicken Asparagus Chowder
Chili Cook OffChili Cook Off
Cincinnati ChiliWhite Chicken Chili
Spices
Cumin seeds
Chili Powder
Bouillon Cubes or Granules
How to enhance canned soups:http://www.bettycrocker.com/cooking/cooking-videos/soups.htm
soup videos from Food network:http://www.foodnetwork.com/videos/rich-menisha-vegetable-soup/15721.html
How to butcher a chicken:http://rouxbe.com/tips-techniques/2-how-to-butcher-a-whole-chicken