Classification of Soups Clear Soup Broth, Bouillon- Clear soup without solid ingredients Vegetable- clear soup with vegetables Consomme- rich, flavorful broth that has been clarified to make it perfectly clear
Thick Soups Cream Soups Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream Named after the main ingredient in the soup. Cream of ________.
Thick Soups Purees- soups that are thickened by pureeing one or more of the ingredients in the soup Bisque- thick soup made with shellfish Chowder- hearty soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes
Specialty Soups Unusual ingredients or methods For Example Turtle Soup Gumbo Peanut soup Cold fruit soup vichyssoise
Clear Soups Clarification Coagulation of proteins- under controlled environment we can use process to clarify soups
Clarification Ingredients --- AKA Clearmeat Lean ground beef Adds flavor and protein Egg whites Mostly albumin- aid in clarification Mirepoix- helps form the raft, and adds flavor Must be cut small Acid- added to help coagulate the protein
Cream Soups Veloute or Cream soups Veloute Veloute sauce Pureed flavoring ingredients White stock liaison
Cream soups Cream soups Bechamel sauce Pureed flavoring ingredient Milk Cream
Curdling Curdling is a common problem with cream soups The heat of cooking and the acidity in the milk/ cream are the causes Roux and other thickeners stabilize the milk or cream
To avoid curdling To avoid… Thicken the milk before adding to the stock Thicken the stock before adding the milk Temper the stock into the milk before adding Do not boil soups after milk has been added
Basic method for cream soups Sweat vegetables in butter Add flour, stir to make roux Add stock slowly Add any other vegetables or flavors Simmer until tender Skim fat Puree and/or strain Finish with cream or liaison
Basic method for puree soups Sweat vegetables in fat Add liquid Add dried or starchy vegetables Simmer until vegetables are tender Puree soup Add cream if needed Season