Soups

Types of Soups Clear or unthickened soups Thick soups Specialty soups

Clear Soups Made from clear stock or broth Not thick Vegetable and may include meat; one of the easiest to prepare Consommé – concentrated, clear soup made from a rich broth

Thick Soups Not clear or transparent Include thickening agent such as roux, milk, cream, or puree Cream of chicken. Cream of mushroom Puree soups - can be main course Thickened by grinding the soup’s mail ingredient; split pea, navy bean, butternut squash Cream soups Velvety-smooth thick soups; cook vegetables sometimes pureed

Specialty Soups Specific region or special ingredients or techniques Bisques Made from shellfish and cream called bisques Cold soups Cooked or uncooked and chilled; yogurts, cream, or pureed fruit thickening agent Chowders Fish, seafood, or vegetables; contain potatoes and milk International soups Linked to different nations or cultures; Borscht beer soup from Russia and gazpacho cold Spanish soup; French onion

Making Clear Soups Made primarily from broth More flavor than stock; flavored from meat not just bone 1. simmer or brown meats and sweat vegetables 2. add simmering stock to vegetables 3.Continue to simmer the soup 4.Skim off impurities and fats as they rise to the surface 5. season the soup to taste before serving Sweat –in fat over low heat to release moisture

Terms Clarify – remove particles as they float to the top Marmite- stockpot Chinois- fine, cone-shaped strainer Vichyssoise – cold version of potato-leek soup

Varieties Locate a recipe for; Consommé Vegetable soups Puree soup Cream soup Bisques Chowder Cold soups Uncooked soup

Garnish