Soups

Objectives

Describe the difference between clear soups, cream soups and pures Describe the menu uses of hot and cold soups Describe the preparation of selected cold soups Describe selected thickening agents Describe the method for producing a clarified broth Individually produce blonde, brown and dark brown roux Team-produce two instructor-selected soups

SoupsI.Classification of soups A.Thin soups

SoupsI.Classification of soups A.Thin soups 1.Broth and bouillon Simple clear soup without solid ingredientsBroth is a by product of simmering meat or poultry

SoupsI.Classification of soups A.Thin soups 2.Consomm

SoupsI.Classification of soups A.Thin soups 2.ConsommA rich flavorful stock or broth that has been clarified to be clear and transparent Strong and flavorful

SoupsI.Classification of soups A.Thin soups 2.Consomm3.Clear vegetable

SoupsI.Classification of soups A.Thin soups 2.Consomm3.Clear vegetable a clear seasoned stock with the addition of one or more vegetables (meat or poultry may be added)

SoupsI.Classification of soups A.Thin soups 2.Consomm3.Clear vegetable4.ClarificationProcess of clarifying a stock to produce a consume

SoupsB.Thick soupsOpaque not transparent, they are thickened either by adding a thickening agent or pureeing one or more of the ingredients

SoupsB.Thick soups1.Thickening agents and techniques a.Roux is a mixture of equal parts flour and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown roux.

SoupsB.Thick soups1.Thickening agents and techniques a.Rouxb.Beurre maine equal parts soft raw butter and flour formed into balls. Should be done as a finishing, stir into cook flour butter will give sauce flavor and sheen.

SoupsB.Thick soups1.Thickening agents and techniques a.Rouxb.Beurre maine c.Liaison egg yolks and heavy cream used for finishing more than thickening

SoupsB.Thick soups1.Thickening agents and techniques a.Rouxb.Beurre maine c.Liaisond.Cornstarch

SoupsB.Thick soups1.Thickening agents and techniques a.Rouxb.Beurre maine c.Liaisond.Cornstarch e.Arrowroot

SoupsB.Thick soups1.Thickening agents and techniques a.Rouxb.Beurre maine c.Liaisond.Cornstarch e.Arrowroot.White wash

SoupsB.Thick soups1.Thickening agents and techniques a.Rouxb.Beurre maine c.Liaisond.Cornstarch e.Arrowroot.White wash g.Other vegetable starches

h.How starches work Starches thicken by gelatinizationThe starch granules absorb liquid and swell to many time there original sizeGranules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump)Two ways mixing the starch with a fatDissolving in a cold liquid

Reduction Slowly simmering away the liquid leaving a bold intense flavor

C.Hearty soups1.Gumbo

C.Hearty soups1.Gumbo2.Chili

C.Hearty soups1.Gumbo2.Chili 3.Vegetable

D.Cream soups and chowders Could be made from a watered down cream sauceName after main ingredientChowders usually seafood or vegetable Usually made with milk

E.Pures One or more of the ingredients are pureed to thicken soup.May be strained but not necessary

F.Specialty soupsThese are soups that do not easily fit into other classifications

1.Ethnic and regional Soups that are generally associated with certain ethnic groups or geographical areas

2.Cold soupsa.Cucumber b.Gazpachoc.Consomm d.Potatoe.Borscht f.Fruit

G.Finishing soups .Garnishing and enrichment Use appropriate garnish for each soupSomething light and colorfulAdded at end to float on topDo not let it sinkDo not let it become soggy

G.Finishing soups .Garnishing and enrichment .Using base to replace or enhance stock

G.Finishing soups .Garnishing and enrichment .Using base to replace or enhance stockFollow instructions on base use proper ratioTaste and reduce if necessary

G.Finishing soups .Garnishing and enrichment .Using base to replace or enhance stockCooling, storing and reheating procedures Use ice bath to quickly coolDo not burn when reheating