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Classification of Soups
Clear Soup Broth, Bouillon- Clear soup without solid ingredients Vegetable- clear soup with vegetables Consomme- rich, flavorful broth that has been clarified to make it perfectly clear
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Thick Soups Cream Soups
Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream Named after the main ingredient in the soup. Cream of ________.
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Thick Soups Purees- soups that are thickened by pureeing one or more of the ingredients in the soup Bisque- thick soup made with shellfish Chowder- hearty soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes
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Specialty Soups Unusual ingredients or methods For Example Turtle Soup
Gumbo Peanut soup Cold fruit soup vichyssoise
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Clear Soups Clarification
Coagulation of proteins- under controlled environment we can use process to clarify soups
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Clarification Ingredients --- AKA Clearmeat Lean ground beef
Adds flavor and protein Egg whites Mostly albumin- aid in clarification Mirepoix- helps form the raft, and adds flavor Must be cut small Acid- added to help coagulate the protein
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Cream Soups Veloute or Cream soups Veloute Veloute sauce
Pureed flavoring ingredients White stock liaison
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Cream soups Cream soups Bechamel sauce Pureed flavoring ingredient
Milk Cream
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Curdling Curdling is a common problem with cream soups
The heat of cooking and the acidity in the milk/ cream are the causes Roux and other thickeners stabilize the milk or cream
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To avoid curdling To avoid…
Thicken the milk before adding to the stock Thicken the stock before adding the milk Temper the stock into the milk before adding Do not boil soups after milk has been added
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Basic method for cream soups
Sweat vegetables in butter Add flour, stir to make roux Add stock slowly Add any other vegetables or flavors Simmer until tender Skim fat Puree and/or strain Finish with cream or liaison
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Basic method for puree soups
Sweat vegetables in fat Add liquid Add dried or starchy vegetables Simmer until vegetables are tender Puree soup Add cream if needed Season
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