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