1. Soups and mother sauces

2. What is a soup? Soup formula: LIQUID + THICKENING AGENT
Two types of soup:
STOCK-based soup
CREAM-based soup

3. What is a Stock soup?
A liquid, savory food commonly made with meat, poultry, fish, or vegetable STOCK as its base
What is a stock?
A broth involving animal (meat, poultry, fish) bones, a MIREPOIX, and AROMATICS
Mirepoix formula:
2 parts onion
1 part celery
1 part carrot
Aromatics: herbs and spices, especially thyme, parsley stems, bay leaf, cracked pepper corns

4. Three types of stock
Brown stock: meat used to make the stock is browned or caramelized before simmering
Light (white) stock: meat used to make stock is not browned first
Vegetable stock: no meat is used, just vegetables

5. time consuming (and delicious) stock method
Simmer bones and mirepoix for several hours
Skim frequently (fat will float to the top)
Strain broth and discard ingredients
Why discard??
We don’t eat bones
What happens to veggies that have been cooked in water forever?
Complete loss of nutritional value!

6. Stock method: fast version
Canned broth
Bouillon cubes or granules and add water

7. Stock-based soup examples
Beef Barley soup
Chicken Noodle soup
Edd Drop soup
Minestrone

8. Cream-based soups Cream soups are usually thicker.
Created by using a BECHAMEL sauce (also called white sauce)
Special note: Cream soups contain four of the five food groups (dairy, vegetables, protein, grain)!
Grain from the flour

9. Mother sauce rap

10. 5 mother sauces Bechamel Veloute Espagnole Hollandaise Tomato
Each has a liquid ingredient and a thickening agent

11. bechamel
Definition: Classic white sauce made by stirring milk into a roux.
Liquid: Milk
Thickener: White roux
Color: White/Ivory

12. What is a ROUX? Thickening agent Equal amounts of fat and flour
Create the roux first, then add liquid

13. Steps to make a roux Equal amounts of flour and fat Fat options:
Butter
Margarine
Fat drippings
Melt fat over medium heat
Stir in an equal amount of flour
A paste will form. Keep stirring!
Gradually add the liquid you want to thicken
Stir constantly on medium heat until smooth and thick and desired color is reached

14. How to make a roux

15. veloute Definition: Stock-based white sauce Liquid: White stock
Made from chicken, veal, or fish stock
Liquid: White stock
Thickener: blond roux
Color: Amber

16. espagnole Definition: “Brown sauce” Liquid: Brown stock
Thickener: Brown roux
Color: Brown

17. hollandaise Definition: Emulsion of egg yolks and fat Liquid: Butter
Usually served warm
Liquid: Butter
Thickener: Egg yolk
Color: Yellow

18. tomato Definition: a tomato-based sauce
Liquid: Tomatoes (raw, pureed, stewed)
Thickener: Tomato paste
Color: Red

19. Add other ingredients to enhance your mother sauce!
Gordon Ramsay’s Bechamel Sauce

20. Mother sauces taste test
To fill out the table in your packet, score each sauce.

21. Soup matching

22. Bouillon: Clear soup from beef stock and vegetables

23. Consommé = 2-3 types of meat stock with concentrated stock or broth

24. Bisque = cream and shellfish soup
Crab and Corn Bisque
Tomato Bisque
Lobster
Bisque

25. Chowder = thicker white sauce with seafood, fish and vegetables
Clam Chowder
Corn Chowder

26. Minestrone = hearty Italian vegetable soup

27. Borscht = cold beet soup

28. Gazpacho = cold Spanish soup

29. Vichyssoise = cold potato leek soup

30. Dessert = fresh fruit and yogurt soup

31. Storage of soup NEVER store soup in the soup pot!
Hot soup pot + cold fridge = increase in temperature  fridge is less cold
Increase in fridge temperature could cause bacteria to grow on other foods in the fridge

32. Proper storage of soup Store soup in SHALLOW containers
A shallow container allows the soup to cool more quickly and more evenly
The shallow container will not give off as much heat as a large pot