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Y1.U6.3

Y1.U6.3. Soup. Objectives. Identify types of soup Prepare various soups and consomm és Discuss leftovers and soup. Key Terms. Definition. A soup can be any combination of vegetables, meat or fish cooked in a liquid. It can be thick (gumbo) It can be thin (consomm é)

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Y1.U6.3

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  1. Y1.U6.3 Soup

  2. Objectives • Identify types of soup • Prepare various soups and consommés • Discuss leftovers and soup

  3. Key Terms

  4. Definition • A soup can be any combination of vegetables, meat or fish cooked in a liquid. • It can be thick (gumbo) • It can be thin (consommé) • It can be smooth (bisque) • It can be chunky (chowder) • Usually hot, sometimes cold

  5. Types • Clear • Broths • Consommés • Thick • Cream • Purée • Bisque, Chowder, Cold

  6. Clear • Broth • Made like stocks but include meat and are served with a garnish

  7. Broth

  8. Clear • Broth Based • Sweat long cooking vegetables • Add appropriate broth and simmer • Add seasonings, simmer • Add additional ingredients, simmer • Adjust seasoning

  9. Clear, broth based

  10. Consommé • Stock or broth that has been enriched and clarified

  11. Consommé • Clearmeat (clarification) • Egg whites • Ground meat, poultry or fish • Mirepoix • Herb/spice • Acid (tomato, lemon juice or wine) • Oignon brûlée (for added flavor/color)

  12. Consommé • Process • Clearmeat • Add cold stock • Slowly bring to a simmer • As RAFT forms, make a hole in center • Simmer • Carefully strain through several layers of cheesecloth

  13. Consommé • Fix • Degrease (cold) • 4 egg whites per gallon • Simmer stirring occasionally until egg whites coagulate • Strain

  14. Thick Soup Types • Cream soup • Thickened with a roux or other starch • Purée Soup • Thickened with main ingredient (starchy vegetable or legume)

  15. Cream, process • Sweat hard vegetables • Thicken • Add flour, cook to blond roux, add liquid –or- add stock to veg, simmer, add blond roux –or- add thin velouté or béchamel to vegetables • Add soft vegetables/flavoring • Bring to boil, simmer to tender • Purée • Finish with hot milk, cream, thin béchamel or cream sauce

  16. Puree, process • Sweat mirepoix • Add liquid • Add main ingredients/flavoring • Bring to a boil, reduce a simmer until tender • Reserve portion of broth (adjust) • Purée • Adjust seasoning and thickness

  17. Bisque • Traditionally a shellfish (including shells, puréed) soup thickened with rice • Combines cream and purée process • Generally shrimp, lobster, crayfish thickened roux • Finished with cream

  18. Bisque, process • Caramelize mirepoix and main ingredient in fat • Add tomato • Deglaze with wine • Incorporate roux • Simmer • Strain, puree solids, return to liquid, simmer • Strain, simmer • Finish with hot cream

  19. Chowder • Hearty soups with chunks of main ingredient • Clam, corn, etc. • Usually contains diced potatoes • Usually contains milk or cream (not Manhattan clam) • Most thickened with a roux

  20. Chowder, process • Render salt pork over medium heat • Sweat mirepoix • Add flour (roux) • Add liquid • Add ingredients (based on cooking time) • Add milk or cream • Season

  21. Cold • Can be started hot and then chilled • Vichyssoise, fruit • Start cold • Gazpacho, fruit • Cold soups: • Cream at end • Usually thinner • Cold dulls taste, attention to seasoning

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