Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.” Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth.

Objectives Identify various soups, stews, and sauces. Explain ways to thicken a liquid. Describe and demonstrate how to make soups, stews, and sauces. Explain how to store soups, stews, and sauces.

Key Terms Au Jus Bisque Bouillon Broth Consommé Cornstarch Gelatinization Reduction Roux Sauce Soup Stew Stock

Making Broth But vegetables and animal bones with herbs in a pot and cover with cold water. Simmer for several hours. Cool and skim off fat.

Thickening Agents Reduction – simmering an uncovered mixture until some of the liquid evaporates. Grain Products – Prepared grain product – rice, barley . . . Flour and Cornstarch – Cornstarch – fine, white powder that is pure starch from the endosperm of the corn kernel.

Thickening Agents Roux – mixture of equal amounts of flour and fat. The thickening process is called gelatinization.

Types of Soups Clear Soups Cream Soups Consommé - clarified broth completely strained of all particles and sediment. Cream Soups Pureed in a blender. Bisque – rich cream soup that uses shellfish as a base.

Types of Soups Chunky Fruit Soups Cold Soups Chowder Mulligatawny Minestrone Fruit Soups Cold Soups

Stews Stew – Any dish prepared by stewing, or simmering small pieces of food in a tightly covered pan. Goulash Irish stew Dovi Israeli wheat berry stew Posole Burgoo

Stews Have remained popular because you can use inexpensive cuts of meat to make stews. The cooking process helps to tenderize the meat.

Making a Stew Cut meat into small pieces. Coat the meat in flour and brown. Remove meat from pan and remove excess fat. Sauté veggies in remaining fat. Return meat to pan, add seasoning and add water until covering meat. Simmer for 2 or 3 hours.

Market forms of soups: 1.Canned soups 2.Dried soups 3.Frozen soups 4.Concentrated soups

Chunky Broth Soups – have larger chunks of vegetables, meat, poultry, seafood, pasta, etc.

Cream Soups Manhattan Clam Chowder Corn Chowder with Lobster

Broth Soups Chicken Noodle Soup Chicken Vegetable Soup

Cream Soups Cream of Broccoli Soup Baked Potato Soup Cream of Mushroom soup

Broth Soups Taco Soup Beef Vegetable Soup

Italian Wedding Soup

Black Bean Soup

Tortilla Soups

Vichyssoise (leeks & potatoes) Chilled Gazpacho

Chicken Asparagus Chowder Minestrone

Chili Cook Off White Chicken Chili Cincinnati Chili

Spices Chili Powder Cumin seeds

Bouillon Cubes or Granules

How to enhance canned soups: http://www.bettycrocker.com/cooking/cooking-videos/soups.htm soup videos from Food network: http://www.foodnetwork.com/videos/rich-menisha-vegetable-soup/15721.html How to butcher a chicken: http://rouxbe.com/tips-techniques/2-how-to-butcher-a-whole-chicken