Soup and Sauce Basics Session Two-Broth Soups Soup “Soup is to dinner what a porch or gateway is to a building.” ~Grimod de la Reynière

Soup and Sauce BasicsSession Two-Broth Soups AGENDA  Quiz and Review  Introduction to Clear Soups  Soup Video  Recipe Review  Consommé Practical Assigned

Soup and Sauce BasicsSession Two-Broth Soups What are soups?  In agreement with Reynière, Escoffier believed that soups “…should not only form the first potion thereof [a dinner] but it must convey some idea of the whole to which it belongs…”

Soup and Sauce BasicsSession Two-Broth Soups Definition  Nutritious Liquid (Escoffier) –Very broad definition, serves every conceivable definition of soup –Should be narrowed by the addition of the words “served as the centerpiece of a dish” so as to eliminate sauces from inclusion

Soup and Sauce BasicsSession Two-Broth Soups History of Soup  Started as Stew 15,000 – 20,000 years ago –Soup with a much higher solid-liquid ratio  Carème reformed and refined as an introductory course  French perfected pot-au-feu –A cauldron kept going with everything added to it, sometimes in a kitchen, or a campfire

Soup and Sauce BasicsSession Two-Broth Soups New Definition  Any combination of meat or vegetables cooked and served in a liquid, or the liquid from such cooking as the centerpiece of a dish.

Soup and Sauce BasicsSession Two-Broth Soups Modern Soups  Specific names that correlate to the ingredients and cooking style  Brainstorm some modern soups –Take two minutes to write down 2-3 soups that you are familiar with

Soup and Sauce BasicsSession Two-Broth Soups Modern Soup Categories Classify soups from earlier brainstorm into:  Clear or Thin Soup (and Veloute-Style)  Cream  Potage  Bisque  Chowder  Other Specialty Soups

Soup and Sauce BasicsSession Two-Broth Soups Clear and Thin Soups  Consommé  Chicken Noodle  Chicken Wonton  French Onion  Hearty Vegetable Beef  Boullabaise  Ciopinno

Soup and Sauce BasicsSession Two-Broth Soups Consommé Standards of Quality Full Flavored Deep Color Crystal Clear Hot Appropriately Garnished

Soup and Sauce BasicsSession Two-Broth Soups Consommé Vocabulary  Clearmeat  Raft  Onion Brulée  Lean Meat  Acid (tomato product)  Albumen  Chimney

Soup and Sauce BasicsSession Two-Broth Soups How to Make Consommé:  Use of a Clearmeat  Need an acid, proteins (egg white and lean meat) and aromatics (mire poix)  Add to cold stock  Place over low heat, STIR  Allow raft to form, NEVER STIR AGAIN  Move to side of burner, create “chimney” simmer for an hour  the resultant product is called a consommé double or double strength stock..

Soup and Sauce BasicsSession Two-Broth Soups Use of Consommé  If you reduce the stock down to a gel form, this is called a glace viande, or meat glaze.  When a stock is reduced and brown sauce is added in equal portion, and reduced, this is called demi-glaze

Soup and Sauce BasicsSession Two-Broth Soups STANDARDS OF QUALITY Consommé  Clarity: –Clear and uncloudy.  Color: –True to the color of the Extraction material. –Dark brown for beef –Golden for poultry, etc.  Body: –smooth mouth feel/gelatinous and not be watery…slightly Sticky texture that demonstrates Protein in the liquid  Flavor: –True to the type of extracting material- beef, fish, etc.

Soup and Sauce BasicsSession Two-Broth Soups Building a “Soup Kit”  Mise en Place – for recipe  Prepared items  Additional recipe steps  Storage: –Fresh Kit: tomorrow’s soup –Frozen and Dried Kit: next week’s soup

Soup and Sauce BasicsSession Two-Broth Soups Recipe Review – Group Research remember storage and re-service issues  Everyone makes consommé 1.Chicken Noodle 2.Chicken Wonton 3.French Onion 4.Hearty Vegetable Beef 5.Boullabaise 6.Ciopinno

Soup and Sauce BasicsSession Two-Broth Soups Review and Homework  INDIVIDUAL JEOPARDY: –Write a quiz question (answer) for today’s lecture on a piece of paper, be certain that you include the correct response phrased in the form of a question  Quiz URL –