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Soups

Soups. Objectives. • Describe the difference between clear soups, cream soups and purées • 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

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Soups

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  1. Soups

  2. Objectives • • Describe the difference between clear soups, cream soups and purées • • 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

  3. Soups • I. Classification of soups • A. Thin soups

  4. Soups • I. Classification of soups • A. Thin soups • 1. Broth and bouillon • Simple clear soup without solid ingredients • Broth is a by product of simmering meat or poultry

  5. Soups • I. Classification of soups • A. Thin soups • 2. Consommé

  6. Soups • I. Classification of soups • A. Thin soups • 2. Consommé • A rich flavorful stock or broth that has been clarified to be clear and transparent • Strong and flavorful

  7. Soups • I. Classification of soups • A. Thin soups • 2. Consommé • 3. Clear vegetable

  8. Soups • I. Classification of soups • A. Thin soups • 2. Consommé • 3. Clear vegetable • a clear seasoned stock with the addition of one or more vegetables (meat or poultry may be added)

  9. Soups • I. Classification of soups • A. Thin soups • 2. Consommé • 3. Clear vegetable • 4. Clarification • Process of clarifying a stock to produce a consume

  10. Soups • B. Thick soups • Opaque not transparent, they are thickened either by adding a thickening agent or pureeing one or more of the ingredients

  11. Soups • B. Thick soups • 1. 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.

  12. Soups • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. 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.

  13. Soups • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison egg yolks and heavy cream used for finishing more than thickening

  14. Soups • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch

  15. Soups • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch • e. Arrowroot

  16. Soups • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch • e. Arrowroot • . “White wash”

  17. Soups • B. Thick soups • 1. Thickening agents and techniques • a. Roux • b. Beurre maine • c. Liaison • d. Cornstarch • e. Arrowroot • . “White wash” • g. Other vegetable starches

  18. h. How starches work • Starches thicken by gelatinization • The starch granules absorb liquid and swell to many time there original size • Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) • Two ways • mixing the starch with a fat • Dissolving in a cold liquid

  19. Reduction • Slowly simmering away the liquid leaving a bold intense flavor

  20. C. Hearty soups • 1. Gumbo

  21. C. Hearty soups • 1. Gumbo • 2. Chili

  22. C. Hearty soups • 1. Gumbo • 2. Chili • 3. Vegetable

  23. D. Cream soups and chowders • Could be made from a watered down cream sauce • Name after main ingredient • Chowders usually seafood or vegetable • Usually made with milk

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

  25. F. Specialty soups • These are soups that do not easily fit into other classifications

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

  27. 2. Cold soups • a. Cucumber • b. Gazpacho • c. Consommé • d. Potato • e. Borscht • f. Fruit

  28. G. Finishing soups • . Garnishing and enrichment • Use appropriate garnish for each soup • Something light and colorful • Added at end to float on top • Do not let it sink • Do not let it become soggy

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

  30. G. Finishing soups • . Garnishing and enrichment • . Using base to replace or enhance stock • Follow instructions on base use proper ratio • Taste and reduce if necessary

  31. G. Finishing soups • . Garnishing and enrichment • . Using base to replace or enhance stock • Cooling, storing and reheating procedures • Use ice bath to quickly cool • Do not burn when reheating

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