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Soups. 1 . Nutritional Value. Ingredients will determine Clearer soups have less nutrients. 2 . Care of Soups. Most keep 1-2 days Thick soups 3-4 days Most freeze Except: Milk based Potatoes Pasta. 3 . Milk Based Soups (cream soups). Cook only on low heat
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1. Nutritional Value • Ingredients will determine • Clearer soups have less nutrients
2. Care of Soups • Most keep 1-2 days • Thick soups 3-4 days • Most freeze • Except: • Milk based • Potatoes • Pasta
3. Milk Based Soups(cream soups) • Cook only on low heat • Stir constantly until thick • Prevent lumps by mixing flour with a small amount of cold liquid
4. Stock Based Soup • Stock = bones + fat + peels + water + time • Strained = broth • Bouillon/consommé = clarified broth • To clarify a broth: • Add slightly beaten egg white and shell • Simmer 10 minutes • Strain • Can freeze stock
5. Fruit Based Soups • Served hot or cold • Cornstarch and water based • Desserts or appetizers • Fruit Based aren’t the only cold soups. • http://www.nytimes.com/interactive/2012/06/03/magazine/cold-soups.html?_r=0
6. Tips • Can be increased by adding pasta, rice or vegetables • Should use meaty bones • Can use frozen or canned vegetables
13. Condensed Soups • Water removed • Used for soups and sauces • Don’t buy bulging cans!
