Stocks and Soups A first-rate soup is more creative than a second-rate painting. -Abraham Maslow

Unit Objectives Students will be able to: list different categories of stock list different categories of soups. identify principles of soup production. prepare different types of soups.

3 Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks.

4 A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

5 Types of Stock White Stock Brown Stock Fumet Court Bouillon Glace Remouillage Bouillon

6 The Four Essential Parts of a Stock Are Mirepoix Aromatics ◦ Sachet d’epice Liquid Major Flavoring Ingredient

7 Bones For Stock Are Prepared By: Blanching Browning Sweating

8 What Four Qualities Are Stocks Evaluated On? 1. Flavor 2. Color 3. Aroma 4. Clarity

9 Cooling and Storing Stock Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator. Break down the large amounts of stock into smaller amounts. Place stock in small containers in the refrigerator. Stir occasionally

Soup 10

Soup A liquid, savory food commonly made with meat, poultry, fish, or vegetable stock as its base. Soups can be served either hot or cold Specialty soups have their own set of principles. 11

Soups Wide variety of ingredients, seasonings, and garnishes World’s finest ingredients or leftovers can be used to make quality soup ◦ If you use leftovers, follow strict sanitation principles The quality of a soup is determined by its ingredients, flavor, appearance, and texture

Types of Soups Clear soups and Broths Thick Soups ◦ Cream soups ◦ Purée soups Other Soups (Specialty) ◦ Bisque and Chowders ◦ Cold soups

Broth Based Soups Broth- A flavorful liquid obtained from the long simmering of meats and/or vegetables. Vegetables: Complement one another Visually attractive Add when appropriate Cook grain/pasta separately. 14

Broth Based Soup Production Sauté, sweat or simmer the ingredients. Add broth or stock. Add seasonings. Continue to simmer until the desired flavor is achieved – skim as needed Adjust seasonings. 15

16 Thick Soup- Cream Any soup with the addition of cream/milk Variations: o Veloute finished with heavy cream. o Béchamel based soups.

17 Thick Soup- Puree Puree Finely chopped/mashed ingredients Used as a thickener Usually done toward the end of cooking Distinct impact on texture Sometimes ½ of garnish not pureed for desired texture Soup can be finished with cream (vegetable)

Specialty Soups  Special ingredients or techniques that reflect regional cuisine. Bisque – traditionally, thick soups made from shellfish and thickened with cooked rice. 18 Chowder - Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.

Specialty Soups Borscht Seafood Gumbo

Garnishing Soups The word garnish has two meanings when applied to soups: ◦ Food added to soups as a decoration ◦ Foods that serve as decorations but also as critical components of the final product