1. Preparing Soups

2. Lesson Objectives Improve the quality of soups. Improve the appeal of soups. Improved the variety of soups. Improve the healthfulness of soups. 2

3. Preparing Soups: Important Terms Broth Culinary* Culinary Technique* Just-In-Time Preparation Mise en Place (meez-un-plahss)* Nutrients* Simmer* Stock *Discussed in a prior lesson 3

4. Preparing Stocks Review How to Make a Stock recipe found in the Participant’s Workbook. Stocks may be strained using one of the following: – fine mesh-type strainer, – small hand-held colander, – china cap, – Cheesecloth, – or a large coffee filter in a colander. 4

5. Commercial Stock Bases May be high in sodium. Reduce the amount used if high in sodium. Don’t add additional salt or flavorings such as onion salt or garlic salt. Consider low sodium stock base. 5

6. Activity Taste test: Regular and low sodium chicken base. 6

7. Menu Planning Tips Use a low-sodium broth, stock, or soup base as the foundation for soups. Try using herbs, spices, or lemon for seasonings in place of a portion of the salt. Include dried beans or whole-grain products like bulgur to thicken soups. 7

8. Menu Planning Tips (cont.) Use low-fat refried beans as a thickener in soups; adds fiber and other nutrients. Use whole wheat pasta for soups. – Name several small shaped pasta that would be ideal for soup? 8

9. Menu Planning Tips (cont.) Use low-fat or fat-free milk (fluid, evaporated, or fat-free dry milk) to replace cream or half- and-half in soups. Purchase beans and whole-grain products for use in soups. Look to local farmers as an alternative to purchasing fresh produce. www.farmtoschool.org for more information www.farmtoschool.org 9

10. Types of Soups Clear – Broth based Vegetable soup Beef vegetable soup Chicken vegetable soup Chicken noodle soup Beef barley soup 10

11. Types of Soup (cont.) Thick - Denser consistency – Vegetable purees, such as tomato soup – Bean soups, such as black bean soup – Chowders, such as corn chowder – Cream soups, such as cream of broccoli soup 11

12. Primary Ingredients Liquid, principle ingredients, and seasonings For the liquid, consider: – using vegetables such as mirepoix for the stock’s foundation. – low-sodium stock base. – enhancing the flavor of purchased stock base with a vegetable mirepoix. – using fruit and/or vegetable juice for part of the liquid. 12

13. Primary Ingredients (cont.) For principle ingredients, consider: – choosing seasonal vegetables. – introduce new vegetables by adding a small quantity to popular soups. – using fresh or frozen fruits or vegetables in soups. – adding whole grains, such as barley or whole wheat pasta, to make a hearty soup. 13

14. Primary Ingredients (cont.) For the seasonings, consider: – using a small amount of lemon juice or vinegar to heighten the soup’s flavor. – adding fresh herbs shortly before service. – adding spices early in the cooking process to bring out their flavor. 14

15. Preparing Soups Less tender cuts of meat should be added early. Allow longer cooking time for grains and pasta. When should soaked beans and peas be added to soup? When should green vegetables be added to soup? 15

16. Activity Demonstration: Skimming fat from soups. 16

17. Activity Review USDA Vegetable Soup recipe in Participant’s Workbook – What are the preparation steps? 17

18. Video: Clear Soup 18

19. Activity Review USDA Bean Soup recipe found in the Participant’s Workbook – What are the preparation steps? 19

20. Video: Thick Soup 20

21. Activity Demonstration: Pureeing soup with an immersion blender. Review the Quality Score Card for Soups found in the Participant’s Workbook. 21

22. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!