1 Soups & Stews Chapter 28

2

3 Lentil Soup

4

5 Japanese Miso Soup

6  Bisque – thick, rich soup made with finely mashed or ground seafood poultry or vegetables  Broth or stock –is seasoned liquid strained off after cooking meat, fish or vegetables

7  Chowder – thick, chunky soup Corn chowder, New England, etc  Fruit soups – are chilled, sweet, refreshing  Stew –is a thick, hearty mixture of chunky veggies and perhaps meat, poultry or fish cooked slowly in liquid

8 What’s In a Bowl  Grain products Rice, barley, pasta, (noodles/couscous)  Veggies and fruits Flavorful, colorful  Dairy foods Milk, yogurt, cheese  Meat and Beans group Meat, poultry, fish, beans, tofu

9 Create a Soup or Stew  Make your own stock  Buy canned broth or stock  Cook less expensive and less tender meat, poultry  Slowly cook in pot of liquid  Add onion, celery, carrots, herbs, spices  Bring to a boil, lower heat and cook gently

10 Simmering Ingredients  Long, slow cooking  Adjust heat to keep liquid below boiling point  Use regular pot or slow cooker, pressure cooker  Start with stock  Add ingredients (bite sized)

11 Quick Tricks for Homemade Soups & Stews  Use canned broth, bouillon cubes  Canned, frozen, or left over cooked veggies or fruit to cut down on cooking time  Use leftover meat or poultry  Cook part or all of the recipe in the microwave  Make big batches (freeze for later)

12 Try It Cold  Canned or frozen heat-and-eat soups, stews  Condensed soup– has some of the water removed in processing  Just add liquid before heating  Check nutritional panel

13 Keeping Nutrition High  Provide nutrients from food group ingredients  Lower fat in creamed soups Use fat-free evaporated milk or buttermilk instead of cream  For extra calcium, stir in no-fat dry milk of add low-fat nonfat yogurt

14 More Tips  Dilute condensed soups with milk (low fat or fat free)  Thicken soups with pureed veggies or other starchy foods Legumes, potatoes, pasta, barley or rice  Chill homemade stock of soups overnight Fat rises to top and become firm, lift it off and discard

15  Use herbs and spices to add flavor  Save the liquid from cooking veggies for your soup

16  Store soups and stews properly so illness- causing bacteria can’t multiply  Large batch, divide into several smaller contains so they can chill quickly  Freeze small batches of soup in plastic covered bowls or freezer bags for 3 months

17 Summary  You can buy or make soups and stews in a variety of flavors to enjoy any time of day and in any weather  Following the Food Guide Pyramid, you can create nutritious soups and stews with foods from two or more food groups

18  You can create soups and stews from scratch by making a stock and adding other foods  Convenience soups and stews are good for quick meals  Store soups and stews properly to keep illness-causing bacteria from multiplying

19 Activity  Look up recipes for soups and stews

20 Egg Drop Soup  2 cans chicken broth  1 T soy sauce  1 large egg  1 T thinly sliced green onion (green part only (optional)  Yield:4 servings  In medium saucepan, bring broth and soy sauce to a boils  Beat egg with a fork until yolk and white are combined.  Slowly pour egg over prongs of fork into boiling soup. Cook 30 seconds or until egg is set. Ladle into bowls, Garnish with onion, if desired.