1. Soups

2. Frequently served at lunch or dinner
Often served as a side or a main
Usually offered on menu as a cup or bowl

3. Types
Clear or unthickened soups
Thick soups
Specialty soups

4. Most soups begin with a stock

5. Clear Soups Made from clear stock Not thickened Ex. Veggie soup
A concentrated, clear soup made from a rich broth is called a consomme

6. Making A Clear Soup
1. Start with vegetables in bottom of pan and sweat.
2. De-glaze with stock or broth.
3. Skim if necessary.
4. Season.
5. Cut any ingredients that will be left in soup to uniform size.
6. Time rice or pasta so it will finish cooking at the end of the simmering time
7. Storing – cool, remove excess fat from top, refrigerate.

7. Thick Soups Not clear or transparent Include a thickening agent
Roux
Milk or cream
Vegetable puree
Ex. Cream of chicken, cream of mushroom

8. Puree soups Cream Soups
Thickened by grinding the soup’s main ingredient
Ex. Butternut squash soup
Cream Soups
velvety-smooth thick soups
Ex. Cream of broccoli

9. Making A Thick Soup - Puree
1. Sweat vegetables in fat.
2. Add stock/broth.
3. Add starchy vegetables.
4. Simmer until vegetables are just cooked.
5. Puree.
6. Simmer again.
7. Adjust thickness.
8. Season.

10. Making A Thick Soup - Cream
1. Sweat veggies.
2. Add thickening agent.
3. Add hot stock or milk.
4. Simmer.
5. Add additional soft vegetables
6. Skim fat.
7. Puree until very smooth.
8. Add hot cream to finish.

11. Specialty Soups Might: Examples: Highlight a specific region
Use special ingredients or techniques
Examples:
Bisque (ex. Lobster bisque)
cold soups (ex. Borscht)
Chowder (ex. Seafood)
international soups (ex. Gazpacho)