1. Soups Nutrition and Foods

2. Three parts to a soup  Brainstorm them now!

3. Three parts to a soup  Brainstorm them now! 1.Liquid 2.Principle Ingredients 3.Seasonings

4. The BASE. Liquid for soups

5. Base Liquids  Two basic ingredients in stews, sauces, and soups. 1.A liquid 2.A thickener

6. Definitions  Broth – flavorful liquid made by simmering meat, poultry, fish, animal bones, or vegetables in water  Stock – similar to broth; made with vegetables and sometimes animals bones; not meat

7. Steps for Broth/Stock  Time consuming  Home made gives a richer flavor and allows one to create exact desired flavor  Great use for food scraps 1.All ingredients added 2.Simmered several hours 3.Strained to remove solid ingredients, which are discarded

8. Food Safety Tips:  Harmful bacteria multiplies in broth or stock as it cools  Pour into shallow containers to chill quickly  Once cooled, fat solidifies on surface and can be removed and discarded  If refrigerated use within four days OR  Freeze up to three months

9. Convenience Broth/Stock  Canned  Ready-to-Use Boxed  Concentrated  Cubes/Granules called bouillon  Other considerations  Reduced-sodium  Fat-free  Vegetarian  Organic  Natural vs. Artificial

10. Thickening Methods  Reduction  Simmering uncovered mixture until some of the liquid evaporates  Use a Starch/Grain Product  They absorb water and release starch as they cook  Also add texture and nutrients  Flour/Corn starch  Which type of salad dressing does this remind you of?

11. What is a ROUX?!

12. What is a ROUX?  Equal amounts flour and fat  Used to thicken a liquid or to create a sauce  Cook longer to created a roux with a darker color and nuttier flavor

13. Thickening Soups  To thicken liquid, use low or medium heat.  WHY?  High heat speeds evaporation, and the food may get too thick or burn

14. The SUBSTANCE. Principle Ingreidents vary depending on the type of soup

15. Types of Soups 1.Clear 2.Cream 3.Chunky 4.Fruit 5.Cold Most soups are “savory” except fruit soups.

16. Clear Soups Consommé  concentrated or clarified broth strained of all particles or solids  Served warm, usually as an appetizer  Japan: soup from miso (fermented soybean paste) as a breakfast food

17. Cream Soups  Smooth, but thick  Made with milk  Any vegetable can be used as the “base” Bisque  Shellfish as the base Split-Pea Soup Black Bean Soup

18. Chunky Soups  Vegetables  Meat  Poultry  Tofu  Seafood  Legumes  Pasta

19. Chunky Soups Continued Chowder  Fish, meat, or vegetables and thickened with potatoes or cream Mulligatawny  “pepper water”  Originated in S. India  Chiles, curry, other spices Minestrone  Hearty, Italian soup  Vegetables, beans, pasta, parmesan

20. Fruit Soups  Origins in Scandinavia and Eastern Europe  Served hot or cold  Made with all forms of fruit  Pureed, flavored, and thickened  Some richer versions made with light cream or sour cream

21. Fruit soup examples  Pear  Berry  Melon  Tropical  The possibilities are endless!

22. Cold Soups  Cold vegetables soups  Especially refreshing in hot weather  Cooked and chilled or not cooked at all

23. Cold Soups Continued Vichyssoise  Elegant puree of cooked leeks and potatoes in heavy cream  Garnished with chives Gazpacho  Dry bread soaked and pureed with fresh tomatoes, bell peppers, onions, celery, cucumber, olive oil, and vinegar  Uncooked  Originated in Spain

24. Brainstormation:  What are the steps to make a soup?  In groups see if you can come up with them.

25. Steps to Making Soup  Sauté aromatic vegetables in little fat  Add liquid to solids  Season and simmer  Garnish!

26. Convenience soups:  Microwavable  Canned  Boxed  Dried, packaged  Just add liquid  Convenience ingredients

27. Additional Notes:  Long cooking times destroy vitamin C and some B vitamins, but other water-soluble vitamins remain in the liquid.  Very nutritious foods!

28. STEWS  A stew is any dish prepared by stewing, or simmering, pieces of food in a tightly covered pan. They contain less liquid than soup and include larger pieces. More likely to be a main meal, stews are very hearty  Ex’s: goulash, burgoo, posole, dovi  Cook meat first because larger pieces

29. The parts to a soup  Liquid  Principle Ingredients  _________________ Anyone remember?

30. Seasonings  Be creative!  Use a small amount of lemon juice or vinegar to brighten the soup’s flavor.  Add fresh herbs shortly before service for the best flavor.  Add spices early in the cooking process to bring out their flavor.

31. NAME THAT SOUP!

35. Garnished with chives…..

42. Puréed bread…

45. Melon soup

46. gazpacho

47. minestrone

48. Italian wedding soup

49. Chicken broth soup

50. Lobster bisque

51. Tomato soup

52. Beef stew

53. Split-pea soup

54. Chicken noodle soup

55. Your Turn  Create a soup from scratch  You will be scored on three criteria 1.Nutritional value 2.Taste (we will use our imagination) 3.Appearance (how will you garnish it?)  If you finish early, make a list of all the ways you can think of to garnish a soup…. You may use pinterest/google if you need help

56. Garnish examples  Thin lemon slice  Parsley  Chives or other herbs  Croutons  Cheese  Whipped cream