Soup

1. Soup Ms. Cilurzo

2. 2 main kinds of soup: • 1) Stock or Broth Based • 2) Milk or Cream Based

3. Stock Based Soup • Stock or Broth: the liquid in which meat, poultry, fish or vegetables were cooked • The soup may be clear such as bouillon (made from meat broth) and consommé (made from meat and vegetables) or it may have vegetables, rice, or noodles added • Examples: Chicken Noodle and French Onion are popular meat-stock soups

4. Milk Based Soup • Cream soups, Bisque, and Chowders are all examples of milk based soup • Cream soups are made from thickened milk with flour. Example: Cream of tomato soup • Bisques aremade from thickened milk and pieces of seafood. Lobster Bisque is a popular example • Chowders are made with un-thickened milk. Fish, meat and vegetables are added in small pieces . Example: New England Clam Chowder

5. How to make cream Soup • A cream sauce is made from a white sauce which is made with milk, flour, fat and salt. • Melt the fat, like butter, over low heat. Next, blend the flour with the melted fat to prevent lumping. • Remove cooked fat and flour mixture from heat and add milk quickly. • Finally, cook the milk mixture over low heat with constant stirring until it reaches a boil and thickens

6. Nutrient Contribution • By adding vegetables to your soup vitamins • By adding meat to your soup protein • By adding pasta or rice to your soup carbohydrates • By eating milk based soups calcium, vitamins and protein

7. Uses of Soups • You can eat soups as an appetizer or main meal. • Thin, clear soups are used for appetizers and are a good way to begin a meal. Stock soups such as broth, bouillon, consommé, or jellied soups are popular appetizers • A hearty stock soup with vegetables, meat, pasta or rice is used as a main dish. • Chowders, stews, and cream soups can be a meal in themselves.

8. Convenience in Soups • Soup comes in many different forms: • 1) canned condensed and not condensed • 2) dehydrated bouillon cubes