SoupsSoups

TypesTypes

Milk or cream basedMilk or cream based Thicker, sometimes fatty, based on white sauceThicker, sometimes fatty, based on white sauce

Stock or broth basedStock or broth based Brown – beef brothBrown – beef broth Light – chicken brothLight – chicken broth

StockStock

Stock – liquid in which meat, poultry, fish, or Stock – liquid in which meat, poultry, fish, or veggies were cookedveggies were cooked

Bouillon – Clarified broth (cloudy foods clear Bouillon – Clarified broth (cloudy foods clear by separating solids from liquid) made from by separating solids from liquid) made from meat stockmeat stock

Consomme – clarified broth made from meat Consomme – clarified broth made from meat or veggie stockor veggie stock

Definitions cont.Definitions cont.

Bisque – cream soup made from thickened Bisque – cream soup made from thickened milk with pieces of seafood and veggiesmilk with pieces of seafood and veggies

Chowder – soup made with unthickened milk Chowder – soup made with unthickened milk and small pieces of fish, meat, or veggies – and small pieces of fish, meat, or veggies – sometimes tomato & water used in place of sometimes tomato & water used in place of milkmilk

Assessment PromptAssessment Prompt

Name 2 types of soupName 2 types of soup Compare definitions – bisque vs chowder,Compare definitions – bisque vs chowder,

Stock vs. bouillonStock vs. bouillon

Uses of SoupUses of Soup

Appetizer – flavor and aroma stimulates the Appetizer – flavor and aroma stimulates the appetiteappetite Thin, clear soups - lightThin, clear soups - light

Meal – hearty stock soups, chowders, stews, Meal – hearty stock soups, chowders, stews, cream soupscream soups Cream = thickened milk with starchCream = thickened milk with starch Chowders = unthickened milkChowders = unthickened milk

Uses cont.Uses cont.

Ingredients to make other foods – bases for Ingredients to make other foods – bases for casseroles, dehydrated for gravies, sauces, casseroles, dehydrated for gravies, sauces, dishesdishes

StepsSteps

Broth basedBroth based Cut up meat and veggiesCut up meat and veggies Add to pot with herbs, spices, and waterAdd to pot with herbs, spices, and water Boil then simmer for hoursBoil then simmer for hours StrainStrain

CreamedCreamed White sauce – melt fat, add flour to paste, stir in milk, stir White sauce – melt fat, add flour to paste, stir in milk, stir

till boils = thickens… add other ingredients = this is a rouxtill boils = thickens… add other ingredients = this is a roux Slurry = white sauce without using fatSlurry = white sauce without using fat

Pros and ConsPros and Cons

Convenience vs. HomemadeConvenience vs. Homemade Time, energyTime, energy CostCost Nutrients --- SALTNutrients --- SALT

ExamplesExamples

Clam Chowder – New England = milk based, Clam Chowder – New England = milk based, Manhattan = tomato basedManhattan = tomato based

Vichyssoise – pureed soup made from potatoes Vichyssoise – pureed soup made from potatoes and leeks cooked in chicken broth, chilled with and leeks cooked in chicken broth, chilled with creamcream

Minestrone – Italian veggie soup with beans Minestrone – Italian veggie soup with beans and pastaand pasta

Chilled – fruits or gazpacho in SpainChilled – fruits or gazpacho in Spain