STOCKS AND SOUP

A First Course SOUP IS… Consomme aux nids d’hirondelles Comfort Food A Meal In Itself A Taste Of What Is To Follow

HOW IS IT MADE? In A Pot! Using STOCK And Other Liquids A Variety Of Ingredients Thick Or Thin Hot Or Cold

HOW IS IT MADE?

DEFINITION: A flavoured liquid or broth made by cooking in water the bones of beef or chicken or fish and/or vegetables. STOCK WATER SPICE SACHET MIREPOIX BOUQUET GARNI BONES>>

STOCK STOCK POT WITH SPIGOT STOCK POT WITH STRAINER

STOCK SOUP STEW RAGOUT FRICASSE SAUCES

BEEF STOCK >>>>>>>> PASTE CUBES READY TO USE LIQUID

SOUP CATEGORIES 1>CLEAR SOUPS Based on a clear, unthickened broth or stock. May be served plain or garnished with a variety of vegetables and meats. Broth/Bouillon Vegetable Soup Consomme

2>THICK SOUPS CREAM SOUPS Are soups that are thickened with roux or other added thickening agents and have the addition of milk and/or cream.

PUREE SOUPS 2>THICK SOUPS Are soups that are that are naturally thickened by pureeing one or more of their ingredients. They are not as smooth or creamy as cream soups.

BISQUES Are thickened soups made with shellfish. They are usually prepared like cream soups and are usually finished with cream. 2>THICK SOUPS

CHOWDERS Are hearty American soups made from fish, shellfish, and/or vegetables. They usually contain milk and potatoes. 2>THICK SOUPS BOSTON CLAM CHOWDER MANHATTAN CLAM CHOWDER

BUFFALO CHICKEN CHOWDER CORN AND POTATO CHOWDER

3>SPECIALTY SOUPS NATIONAL SOUPS: Minestrone This is a catch-all category that includes soups that don’t fit well into the main categories and soups that are native to particular countries or regions.

NATIONAL SOUPS: Borsht

NATIONAL SOUPS: French Onion

NATIONAL SOUPS: Won Ton

NATIONAL SOUPS: Mulligatawny

COLD SOUPS: Gazpacho

COLD SOUPS: Watermelon

COLD SOUPS: Cucumber

COLD SOUPS: Vichyssoise

ACCOMPANIMENTS BREAD CRACKERS BUNS TOAST CROUTON BREADSTICKS GARLIC BREAD CAKE TORTILLAS COOKIES AND MUCH, MUCH, MORE!