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Classification of Soups

Classification of Soups. Clear Soup Broth, Bouillon- Clear soup without solid ingredients Vegetable- clear soup with vegetables Consomme- rich, flavorful broth that has been clarified to make it perfectly clear. Thick Soups. Cream Soups

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Classification of Soups

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  1. Classification of Soups • Clear Soup • Broth, Bouillon- Clear soup without solid ingredients • Vegetable- clear soup with vegetables • Consomme- rich, flavorful broth that has been clarified to make it perfectly clear

  2. Thick Soups • Cream Soups • Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream • Named after the main ingredient in the soup. • Cream of ________.

  3. Thick Soups • Purees- soups that are thickened by pureeing one or more of the ingredients in the soup • Bisque- thick soup made with shellfish • Chowder- hearty soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes

  4. Specialty Soups • Unusual ingredients or methods • For Example • Turtle Soup • Gumbo • Peanut soup • Cold fruit soup • vichyssoise

  5. Clear Soups • Clarification • Coagulation of proteins- under controlled environment we can use process to clarify soups

  6. Clarification • Ingredients --- AKA Clearmeat • Lean ground beef • Adds flavor and protein • Egg whites • Mostly albumin- aid in clarification • Mirepoix- helps form the raft, and adds flavor • Must be cut small • Acid- added to help coagulate the protein

  7. Cream Soups • Veloute or Cream soups • Veloute • Veloute sauce • Pureed flavoring ingredients • White stock • liaison

  8. Cream soups • Cream soups • Bechamel sauce • Pureed flavoring ingredient • Milk • Cream

  9. Curdling • Curdling is a common problem with cream soups • The heat of cooking and the acidity in the milk/ cream are the causes • Roux and other thickeners stabilize the milk or cream

  10. To avoid curdling • To avoid… • Thicken the milk before adding to the stock • Thicken the stock before adding the milk • Temper the stock into the milk before adding • Do not boil soups after milk has been added

  11. Basic method for cream soups • Sweat vegetables in butter • Add flour, stir to make roux • Add stock slowly • Add any other vegetables or flavors • Simmer until tender • Skim fat • Puree and/or strain • Finish with cream or liaison

  12. Basic method for puree soups • Sweat vegetables in fat • Add liquid • Add dried or starchy vegetables • Simmer until vegetables are tender • Puree soup • Add cream if needed • Season

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