Soup Ms. Cilurzo

2 main kinds of soup: 1) Stock or Broth Based 2) Milk or Cream Based

Stock Based Soup Stock or Broth: the liquid in which meat, poultry, fish or vegetables were cooked The soup may be clear such as bouillon (made from meat broth) and consommé (made from meat and vegetables) or it may have vegetables, rice, or noodles added Examples: Chicken Noodle and French Onion are popular meat-stock soups

Milk Based Soup Cream soups, Bisque, and Chowders are all examples of milk based soup Cream soups are made from thickened milk with flour. Example: Cream of tomato soup Bisques are made from thickened milk and pieces of seafood. Lobster Bisque is a popular example Chowders are made with un-thickened milk. Fish, meat and vegetables are added in small pieces. Example: New England Clam Chowder

How to make cream Soup A cream sauce is made from a white sauce which is made with milk, flour, fat and salt. Melt the fat, like butter, over low heat. Next, blend the flour with the melted fat to prevent lumping. Remove cooked fat and flour mixture from heat and add milk quickly. Finally, cook the milk mixture over low heat with constant stirring until it reaches a boil and thickens

Nutrient Contribution By adding vegetables to your soup  vitamins By adding meat to your soup  protein By adding pasta or rice to your soup  carbohydrates By eating milk based soups  calcium, vitamins and protein

Uses of Soups You can eat soups as an appetizer or main meal. Thin, clear soups are used for appetizers and are a good way to begin a meal. Stock soups such as broth, bouillon, consommé, or jellied soups are popular appetizers A hearty stock soup with vegetables, meat, pasta or rice is used as a main dish. Chowders, stews, and cream soups can be a meal in themselves.

Convenience in Soups Soup comes in many different forms: 1) canned  condensed and not condensed 2) dehydrated  bouillon cubes