Soups- Chapter 22Soups- Chapter 22

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Clear SoupsClear Soups Clear soups are used in many types Clear soups are used in many types

of restaurantsof restaurants Often have vegetables, starches and Often have vegetables, starches and

pieces of meat floating in them pieces of meat floating in them Further divided into broth soups and Further divided into broth soups and

consommésconsommés

Broth SoupsBroth Soups Common broth soups include Common broth soups include

minestrone, vegetable, and chicken minestrone, vegetable, and chicken noodle soupnoodle soup

When preparing broth soups, When preparing broth soups, different vegetables, starches and different vegetables, starches and meats are cooked in a flavorful broth meats are cooked in a flavorful broth or stockor stock

ConsomméConsommé A perfectly transparent and intensely A perfectly transparent and intensely

flavorful soup that’s made by flavorful soup that’s made by clarifying stockclarifying stock

Finest of the clear soups, expensive Finest of the clear soups, expensive because it’s time consumingbecause it’s time consuming

Clarifying involves removing all Clarifying involves removing all impurities from the stock, involves impurities from the stock, involves something called “clearmeat”something called “clearmeat” Mixture of ground meat, vegetables and Mixture of ground meat, vegetables and

eggs whites added to a stock to trap eggs whites added to a stock to trap impuritiesimpurities

ConsomméConsommé

Thick SoupsThick Soups These soups are filling because of These soups are filling because of

their dense consistencytheir dense consistency Thickened with puree, starch based Thickened with puree, starch based

thickeners, or a combo of boththickeners, or a combo of both Thick soups are divided into 4 groupsThick soups are divided into 4 groups

1. puree soups1. puree soups 2. cream soups2. cream soups 3. bisque soups3. bisque soups 4. chowders4. chowders

Puree SoupsPuree Soups

A soup thickened using a A soup thickened using a puree of well-cooked puree of well-cooked ingredientsingredients

Cooked until soft then Cooked until soft then blended until smoothblended until smooth Legumes, potatoes, winter Legumes, potatoes, winter

squash or ricesquash or rice

Cream SoupsCream Soups Consists of milk or stock thickened Consists of milk or stock thickened

with both flour and pureed with both flour and pureed ingredients then often finished with ingredients then often finished with creamcream

Richest and silkiest of all soupsRichest and silkiest of all soups

BisquesBisques

A seafood based soup that is A seafood based soup that is thickened with either rice or a rouxthickened with either rice or a roux

Shrimp, lobster bisquesShrimp, lobster bisques

ChowderChowder

An American seafood based soup An American seafood based soup that is flavored with dairy product, that is flavored with dairy product, bacon and potato, thickened with bacon and potato, thickened with flourflour

Clam ChowderClam Chowder

Specialty SoupsSpecialty Soups

Cold soupsCold soups Gazpacho- cold tomato soupGazpacho- cold tomato soup Vichyssoise- cold cream of potato and Vichyssoise- cold cream of potato and

leek soupleek soup Borscht- beet and red cabbage soupBorscht- beet and red cabbage soup

Garnishing SoupsGarnishing Soups

A well garnished soup improves the A well garnished soup improves the appearance and texture of the appearance and texture of the finished soupfinished soup

Garnishes should be in bite-sized Garnishes should be in bite-sized piecespieces

Garnishes should be tenderGarnishes should be tender Hot soups should be served hot, and Hot soups should be served hot, and

cold soups should be cold soups should be