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Soups

11. Soups. BEEF BROTH 1. Browning the meat. BEEF BROTH 2. Adding mirepoix to the broth. BEEF BROTH 3. Straining the broth. HEARTY VEGETABLE BEEF SOUP 1. Sweating the vegetables. HEARTY VEGETABLE BEEF SOUP 2. The finished soup.

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Soups

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  1. 11 Soups

  2. BEEF BROTH 1. Browning the meat.

  3. BEEF BROTH 2. Adding mirepoix to the broth.

  4. BEEF BROTH 3. Straining the broth.

  5. HEARTY VEGETABLE BEEF SOUP 1. Sweating the vegetables.

  6. HEARTY VEGETABLE BEEF SOUP 2. The finished soup.

  7. BEEF CONSOMMÉ 1. Combining the ingredients for the clearmeat.

  8. BEEF CONSOMMÉ 2. Making a hole in the raft to allow the liquid to bubble through.

  9. BEEF CONSOMMÉ 3. Degreasing the consommé with a paper towel.

  10. BEEF CONSOMMÉ 4. The finished consommé.

  11. CREAM OF BROCCOLI SOUP 1. Adding the velouté sauce.

  12. CREAM OF BROCCOLI SOUP 2. Puréeing the soup through a food mill.

  13. CREAM OF BROCCOLI SOUP 3. Garnishing the finished soup.

  14. PURÉE OF SPLIT PEA SOUP 1. Adding peas to the stockpot.

  15. PURÉE OF SPLIT PEA SOUP 2. Puréeing the split pea soup.

  16. PURÉE OF SPLIT PEA SOUP 3. Garnishing the finished soup.

  17. SHRIMP BISQUE

  18. NEW ENGLAND–STYLE CLAM CHOWDER

  19. VICHYSSOISE (COLD POTATO-LEEK SOUP)

  20. FRESH PEACH AND YOGURT SOUP 1.Simmering the peaches.

  21. FRESH PEACH AND YOGURT SOUP 2. Straining the peach purée.

  22. FRESH PEACH AND YOGURT SOUP 3. The finished soup.

  23. GAZPACHO

  24. A cream soup served in small glasses as a passed hors d’oeuvre.

  25. CHICKEN AND SAUSAGE GUMBO HERBSAINT BAR AND RESTAURANT, NEW ORLEANS, LA Chef Donald Link

  26. CHICKEN SOUP WITH MATZO BALLS 1. Simmering the matzo balls.Caption

  27. CHICKEN SOUP WITH MATZO BALLS 2. The finished chicken soup with matzo balls.

  28. FRENCH ONION SOUP 1. Caramelize the onions thoroughly.

  29. FRENCH ONION SOUP 2. Sprinkle grated cheese on top of each serving of soup.

  30. FRENCH ONION SOUP 3. The finished French Onion Soup.

  31. SOUTHEAST ASIAN CONSOMMÉ WITH LEMONGRASS CONNECTICUT CULINARY INSTITUTE, FARMINGTON, CT Chef Jamie Roraback

  32. PHO BO (HANOI BEEF AND NOODLE SOUP)

  33. MINESTRONE

  34. POSOLE NEWBURY COLLEGE, BROOKLINE, MA Senior Instructor Scott Doughty

  35. CREAM OF TOMATO SOUP THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, IL Chef Mike Artlip, CEC, CCE

  36. CHEDDAR AND LEEK SOUP

  37. MULLIGATAWNY SOUP Chef Ken Morlino, CEC

  38. POTATO CHOWDER WITH NISQUALLY SMOKED SALMON SOUTH PUGET SOUND COMMUNITY COLLEGE, OLYMPIA, WA Chef William A. Wiklendt, M.Ed, CEC, CCE, AAC

  39. ROASTED POBLANO CHILE AND CORN SOUP CONNECTICUT CULINARY INSTITUTE, FARMINGTON, CT Chef Jamie Roraback

  40. ROASTED VEGETABLE SOUP

  41. CALLALOO WITH CRAB NEWBURY COLLEGE, BROOKLINE, MA Senior Instructor Scott Doughty

  42. ROASTED CORN CHOWDER

  43. WILD MUSHROOM AND VEAL SOUP

  44. HARVEST LOBSTER AND CORN CHOWDER

  45. CHILLED BEET AND BUTTERMILK SOUP BISHOP’S RESTAURANT, VANCOUVER, BC

  46. CHILLED CHERRY SOUP

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