Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Chapter 8 Cold Soups Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Before reading this chapter, you should already: Chapter Chapter Pre-Requisites Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient at making hot soups. Know the procedure for clarifying stocks, and be proficient at doing so. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Chapter 8 Cold Soups Chapter Objectives After reading this chapter, you should be able to: Prepare semisweet and savory cold soups. Identify appropriate ingredients for cold soups. Modify hot soups for cold service. Maintain cold soups at the proper temperature. Serve cold soups at the proper temperature using both purchased and improvised chilling serviceware. Enhance cold soups with interesting and appropriate garnishes and accompaniments. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Categories of Cold Soup Chapter Understanding Cold Soups Cold soups are divided into three main categories: Sweet: Served as dessert and often referred to as dessert soup. Semisweet: Usually based on fruit, but with several differences from sweet cold soups: Degree of sweetness: A semisweet cold soup has little or no sugar added to it, relying at times only on the natural sweetness of fruit. Acid balance: A semisweet cold soup has a strong acid element, giving it a sweet-and-sour taste. Place in the meal: Semisweet cold soup is usually served at the beginning of the meal, as an appetizer. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Categories of Cold Soup Chapter Understanding Cold Soups Cold soups are divided into three main categories: Savory: A savory cold soup should be light in texture with a refreshing flavor, and typically be served as an appetizer. These soups are meant to stimulate the appetite, not satiate it. Some cold soups are simply chilled versions of hot appetizer soups, while others are made from raw ingredients. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Ingredients for Cold Soups Chapter Understanding Cold Soups Ingredients for Cold Soups Ingredients for cold soups should have a low content of semisolid animal-derived fats. A soup containing lots of butter or bacon drippings: When served hot, it may have a pleasantly rich mouthfeel. When served cold, it will be greasy and coat the tongue in an unpleasant manner. All stocks used in making cold soups must be thoroughly defatted. In addition, butter must be kept to a minimum. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Chapter Understanding Cold Soups Keeping Soups Cold Cold soups must be served ice cold. A lukewarm soup gives the customers the impression the kitchen has made a mistake. To ensure that cold soups reach customers at the proper cold temperature: During service turnout, store the soup at as low a temperature as possible. Keep the soup covered when not in use. Chill or freeze the cups or bowls in which the soup will be served. Train servers to pick up cold soups promptly to ensure they reach customers at the proper cold temperature. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Keeping Soups Cold Chapter Understanding Cold Soups Shrimp cocktail chillers are the most elegant way to serve cold soups. Improvised soup chillers can be constructed by placing a soup cup in a larger cup or bowl full of crushed ice. Flavored ice cubes keep a chilled soup cold without diluting its flavor. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Garnishes and Accompaniments for Cold Soups Chapter Understanding Cold Soups Garnishes and Accompaniments for Cold Soups Cold soups may be enhanced with a variety of garnishes. Minced herbs, beautifully cut vegetables, precisely cut bits of meat or seafood, rosettes or dollops of thickened creams, and many other garnishes are appropriate. In addition, cubes or cutouts of aspic gelée and flavored ice cubes are elegant and unusual cold soup garnishes. Common accompaniments are croûtons, crackers, bread sticks, or savory pastry items. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Types of Cold Soups Chapter Understanding Cold Soups Many cold soups begin as hot soups but are chilled before they are served. Like the hot soups from which they are made, these soups are identified by their thickening method. Other cold soups are not cooked at all. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Types of Cold Soups Chapter Understanding Cold Soups Chilled Cooked Vegetable Purées Soups made from vegetables that are cooked in stock or water, and then puréed and chilled, are among the most popular cold soups. Vichyssoise with potato tuile Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Types of Cold Soups Chapter Understanding Cold Soups Jellied Consommés A consommé made in the classic manner, using plenty of bones and with a pig’s foot added for body, sets up into a light gel when chilled. Consommé Madrilène Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Types of Cold Soups Chapter Understanding Cold Soups Textured Raw Vegetable Soups Soups made from ground or chopped raw vegetables have a rustic, almost salad-like texture. Smooth Raw Vegetable Soups Smooth soups made from puréed raw vegetables are considered more formal and elegant than their textured counterparts. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Types of Cold Soups Chapter Understanding Cold Soups Chilled Raw Fruit Purées These soups are made from ripe fruit that is soft enough to purée smooth without first being cooked. Cooked Fruit Soups Fresh fruits with firm or mealy textures when ripe, such as pears and apricots, are cooked first in liquid. Dried fruits are also made into cold soups by cooking them. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Preparing Cold Soups Chapter Understanding Cold Soups Some important factors must be taken into consideration when preparing cold soups, and some special techniques used to deal with these factors. Achieving the Proper Texture Liquids thickened with vegetable fiber or starch are thinner at hot temperatures, but become thicker when chilled. To maintain a pleasant, lightly nappé consistency in cold soups, you must compensate for this thickening effect. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

8 Cold Soups Preparing Cold Soups Chapter Understanding Cold Soups Seasoning Accurately A food that tastes properly seasoned when hot often tastes flat after it is chilled. This is especially true for cold soups. Quick Chilling An ice bain-marie alone is sufficient to cool small amounts of cooked soup. However, when quick-chilling large quantities of hot soup, you should use a cooling paddle along with an ice bain-marie to chill the soup even more quickly. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved