Soups

1. Soups

2. Types • Milk or cream based • Thicker, sometimes fatty, based on white sauce • Stock or broth based • Brown – beef broth • Light – chicken broth

3. Stock • Stock – liquid in which meat, poultry, fish, or veggies were cooked • Bouillon – Clarified broth (cloudy foods clear by separating solids from liquid) made from meat stock • Consomme – clarified broth made from meat or veggie stock

4. Definitions cont. • Bisque – cream soup made from thickened milk with pieces of seafood and veggies • Chowder – soup made with unthickened milk and small pieces of fish, meat, or veggies – sometimes tomato & water used in place of milk

5. Assessment Prompt • Name 2 types of soup • Compare definitions – bisque vs chowder, Stock vs. bouillon

6. Uses of Soup • Appetizer – flavor and aroma stimulates the appetite • Thin, clear soups - light • Meal – hearty stock soups, chowders, stews, cream soups • Cream = thickened milk with starch • Chowders = unthickened milk

7. Uses cont. • Ingredients to make other foods – bases for casseroles, dehydrated for gravies, sauces, dishes

8. Steps • Broth based • Cut up meat and veggies • Add to pot with herbs, spices, and water • Boil then simmer for hours • Strain • Creamed • White sauce – melt fat, add flour to paste, stir in milk, stir till boils = thickens… add other ingredients = this is a roux • Slurry = white sauce without using fat

9. Pros and Cons • Convenience vs. Homemade • Time, energy • Cost • Nutrients --- SALT

10. Examples • Clam Chowder – New England = milk based, Manhattan = tomato based • Vichyssoise – pureed soup made from potatoes and leeks cooked in chicken broth, chilled with cream • Minestrone – Italian veggie soup with beans and pasta • Chilled – fruits or gazpacho in Spain