Soups and mother sauces

What is a soup? Soup formula: LIQUID + THICKENING AGENT Two types of soup: STOCK-based soup CREAM-based soup

What is a Stock soup? A liquid, savory food commonly made with meat, poultry, fish, or vegetable STOCK as its base What is a stock? A broth involving animal (meat, poultry, fish) bones, a MIREPOIX, and AROMATICS Mirepoix formula: 2 parts onion 1 part celery 1 part carrot Aromatics: herbs and spices, especially thyme, parsley stems, bay leaf, cracked pepper corns

Three types of stock Brown stock: meat used to make the stock is browned or caramelized before simmering Light (white) stock: meat used to make stock is not browned first Vegetable stock: no meat is used, just vegetables

time consuming (and delicious) stock method Simmer bones and mirepoix for several hours Skim frequently (fat will float to the top) Strain broth and discard ingredients Why discard?? We don’t eat bones What happens to veggies that have been cooked in water forever? Complete loss of nutritional value!

Stock method: fast version Canned broth Bouillon cubes or granules and add water

Stock-based soup examples Beef Barley soup Chicken Noodle soup Edd Drop soup Minestrone

Cream-based soups Cream soups are usually thicker. Created by using a BECHAMEL sauce (also called white sauce) Special note: Cream soups contain four of the five food groups (dairy, vegetables, protein, grain)! Grain from the flour

Mother sauce rap

5 mother sauces Bechamel Veloute Espagnole Hollandaise Tomato Each has a liquid ingredient and a thickening agent

bechamel Definition: Classic white sauce made by stirring milk into a roux. Liquid: Milk Thickener: White roux Color: White/Ivory

What is a ROUX? Thickening agent Equal amounts of fat and flour Create the roux first, then add liquid

Steps to make a roux Equal amounts of flour and fat Fat options: Butter Margarine Fat drippings Melt fat over medium heat Stir in an equal amount of flour A paste will form. Keep stirring! Gradually add the liquid you want to thicken Stir constantly on medium heat until smooth and thick and desired color is reached

How to make a roux

veloute Definition: Stock-based white sauce Liquid: White stock Made from chicken, veal, or fish stock Liquid: White stock Thickener: blond roux Color: Amber

espagnole Definition: “Brown sauce” Liquid: Brown stock Thickener: Brown roux Color: Brown

hollandaise Definition: Emulsion of egg yolks and fat Liquid: Butter Usually served warm Liquid: Butter Thickener: Egg yolk Color: Yellow

tomato Definition: a tomato-based sauce Liquid: Tomatoes (raw, pureed, stewed) Thickener: Tomato paste Color: Red

Add other ingredients to enhance your mother sauce! Gordon Ramsay’s Bechamel Sauce

Mother sauces taste test To fill out the table in your packet, score each sauce.

Soup matching

Bouillon: Clear soup from beef stock and vegetables

Consommé = 2-3 types of meat stock with concentrated stock or broth

Bisque = cream and shellfish soup Crab and Corn Bisque Tomato Bisque Lobster Bisque

Chowder = thicker white sauce with seafood, fish and vegetables Clam Chowder Corn Chowder

Minestrone = hearty Italian vegetable soup

Borscht = cold beet soup

Gazpacho = cold Spanish soup

Vichyssoise = cold potato leek soup

Dessert = fresh fruit and yogurt soup

Storage of soup NEVER store soup in the soup pot! Hot soup pot + cold fridge = increase in temperature  fridge is less cold Increase in fridge temperature could cause bacteria to grow on other foods in the fridge

Proper storage of soup Store soup in SHALLOW containers A shallow container allows the soup to cool more quickly and more evenly The shallow container will not give off as much heat as a large pot