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SOUPS

SOUPS. TWO KINDS. CLEAR THICK quality stock forms the best soup. Clear Soups. Flavored stocks Broths Consumm é s. Broth. Essential base in creating other soups Made from combination of stock, vegetables or meat, mirepoix, and bouquet garni. Consumm é.

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SOUPS

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  1. SOUPS

  2. TWO KINDS • CLEAR • THICK • quality stock forms the best soup

  3. Clear Soups • Flavored stocks • Broths • Consummés

  4. Broth • Essential base in creating other soups • Made from combination of stock, vegetables or meat, mirepoix, and bouquet garni

  5. Consummé • Rich, flavorful broth or stock that has been clarified. • Consists of mirepoix, seasonings, meat and egg whites.

  6. Clarify • Means to make it absolutely clear • A tomato product, egg white and oignon brûlè (oy-NYON broo-LAY), a burned onion that has been grilled over very high heat to brown the outside are used to clarify the stock.

  7. Raft • As ingredients simmer raft, or meat and egg white proteins will form on the surface. • Raft traps any impurities in the mixture that can cloud it.

  8. Consummè • Should be • Clear • Aromatic • Emphasize the major ingredients

  9. THICK SOUPS • CREAM SOUPS • PUREE SOUPS

  10. CREAM SOUPS • Made with a thickener Roux mixture of fat and flour Major ingredient should be the dominant flavor mushroom soup-dominant flavor should be mushrooms, not cream Thickness of soup must be heavy cream, texture should be smooth Garnished with bit of soup’s main ingredient

  11. PUREE SOUPS • Similar to cream soups both use pureed main ingredient that is blended into soup Difference cream soups thickened by a fat pureed soup thickened by starch found in pureed main ingredient

  12. Both • Are made with sachet d’ èpices or bouquet garni, and a liquid

  13. Pureed soups • Are more course than cream soups • Flavor of main ingredient should be dominant. • Should pour easily from ladle

  14. Other thick soups • Bisque Made from pureed shellfish shells lobster, shrimp or crab Shells are pureed along with the vegetables to enhance flavor Has slightly grainy texture

  15. Chowders • Hearty soups made like cream soups • Chowders are not pureed befor cream is added • Include large pieces of main ingredients (usually potatoes) and garnishes • Almost always include milk or cream • Usually thickened with a roux

  16. Speciality Soups • Minestrone-tomato-based vegetable soup from Italy • Gumbo-thick Creole soup from Louisiana made with okra and filè (fee-LAY) powder • Vichyssoise (vee-shee-SWAH) cold potato and leek soup from France

  17. Gazpacho- cold tomato based soup made with cucumbers, onions, green peppers, and garlic from Spain • Borscht-a Russian cold beet soup

  18. Cooking soups • Cooked properly at a gentle boil, stirred occasionally • Cream soups should never be boiled-causes milk fat to break down making the soup too watery. • Scum or foam that rises to top should be removed.

  19. Finishing • Cool • Finish by blotting soup with brown paper towels to get rid of unwanted fat. • Garnish just before serving

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