Soups

Objectives Describe the difference between clear soups, cream soups and purées Describe the menu uses of hot and cold soups Describe the preparation of selected cold soups Describe selected thickening agents Describe the method for producing a clarified broth Individually produce blonde, brown and dark brown roux Team-produce two instructor-selected soups

Soups I.Classification of soups A.Thin soups

Soups I.Classification of soups A.Thin soups 1.Broth and bouillon Simple clear soup without solid ingredients Broth is a by product of simmering meat or poultry

Soups I.Classification of soups A.Thin soups 2.Consommé

Soups I.Classification of soups A.Thin soups 2.Consommé A rich flavorful stock or broth that has been clarified to be clear and transparent Strong and flavorful

Soups I.Classification of soups A.Thin soups 2.Consommé 3.Clear vegetable

Soups I.Classification of soups A.Thin soups 2.Consommé 3.Clear vegetable a clear seasoned stock with the addition of one or more vegetables (meat or poultry may be added)

Soups I.Classification of soups A.Thin soups 2.Consommé 3.Clear vegetable 4.Clarification Process of clarifying a stock to produce a consume

Soups B.Thick soups Opaque not transparent, they are thickened either by adding a thickening agent or pureeing one or more of the ingredients

Soups B.Thick soups 1.Thickening agents and techniques a.Roux is a mixture of equal parts flour and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown roux.

Soups B.Thick soups 1.Thickening agents and techniques a.Roux b.Beurre maine equal parts soft raw butter and flour formed into balls. Should be done as a finishing, stir into cook flour butter will give sauce flavor and sheen.

Soups B.Thick soups 1.Thickening agents and techniques a.Roux b.Beurre maine c.Liaison egg yolks and heavy cream used for finishing more than thickening

Soups B.Thick soups 1.Thickening agents and techniques a.Roux b.Beurre maine c.Liaison d.Cornstarch

Soups B.Thick soups 1.Thickening agents and techniques a.Roux b.Beurre maine c.Liaison d.Cornstarch e.Arrowroot

Soups B.Thick soups 1.Thickening agents and techniques a.Roux b.Beurre maine c.Liaison d.Cornstarch e.Arrowroot.“White wash”

Soups B.Thick soups 1.Thickening agents and techniques a.Roux b.Beurre maine c.Liaison d.Cornstarch e.Arrowroot.“White wash” g.Other vegetable starches

h.How starches work Starches thicken by gelatinization The starch granules absorb liquid and swell to many time there original size Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) Two ways mixing the starch with a fat Dissolving in a cold liquid

Reduction Slowly simmering away the liquid leaving a bold intense flavor

C.Hearty soups 1.Gumbo

C.Hearty soups 1.Gumbo 2.Chili

C.Hearty soups 1.Gumbo 2.Chili 3.Vegetable

D.Cream soups and chowders Could be made from a watered down cream sauce Name after main ingredient Chowders usually seafood or vegetable Usually made with milk

E.Purées One or more of the ingredients are pureed to thicken soup. May be strained but not necessary

F.Specialty soups These are soups that do not easily fit into other classifications

1.Ethnic and regional Soups that are generally associated with certain ethnic groups or geographical areas

2.Cold soups a.Cucumber b.Gazpacho c.Consommé d.Potato e.Borscht f.Fruit

G.Finishing soups.Garnishing and enrichment Use appropriate garnish for each soup Something light and colorful Added at end to float on top Do not let it sink Do not let it become soggy

G.Finishing soups.Garnishing and enrichment.Using base to replace or enhance stock

G.Finishing soups.Garnishing and enrichment.Using base to replace or enhance stock Follow instructions on base use proper ratio Taste and reduce if necessary

G.Finishing soups.Garnishing and enrichment.Using base to replace or enhance stock Cooling, storing and reheating procedures Use ice bath to quickly cool Do not burn when reheating