1. Y1.U6.3
Soup

2. Objectives Identify types of soup Prepare various soups and consommés
Discuss leftovers and soup

3. Key Terms
Clear
Thick
Cream
Broth
Purée
Consommé
Bisque
Chowder

4. Definition
A soup can be any combination of vegetables, meat or fish cooked in a liquid.
It can be thick (gumbo)
It can be thin (consommé)
It can be smooth (bisque)
It can be chunky (chowder)
Usually hot, sometimes cold

5. Types
Clear
Broths
Consommés
Thick
Cream
Purée
Bisque, Chowder, Cold

7. Clear
Broth
Made like stocks but include meat and are served with a garnish

8. Broth

9. Clear Broth Based Sweat long cooking vegetables
Add appropriate broth and simmer
Add seasonings, simmer
Add additional ingredients, simmer
Adjust seasoning

10. Clear, broth based

11. Consommé
Stock or broth that has been enriched and clarified

12. Consommé Clearmeat (clarification) Egg whites
Ground meat, poultry or fish
Mirepoix
Herb/spice
Acid (tomato, lemon juice or wine)
Oignon brûlée (for added flavor/color)

13. Consommé Process Clearmeat Add cold stock Slowly bring to a simmer
As RAFT forms, make a hole in center
Simmer
Carefully strain through several layers of cheesecloth

14. Consommé Fix Degrease (cold) 4 egg whites per gallon
Simmer stirring occasionally until egg whites coagulate
Strain

15. Thick Soup Types Cream soup Thickened with a roux or other starch
Purée Soup
Thickened with main ingredient (starchy vegetable or legume)

16. Cream, process Sweat hard vegetables Thicken
Add flour, cook to blond roux, add liquid –or- add stock to veg, simmer, add blond roux –or- add thin velouté or béchamel to vegetables
Add soft vegetables/flavoring
Bring to boil, simmer to tender
Purée
Finish with hot milk, cream, thin béchamel or cream sauce

18. Puree, process Sweat mirepoix Add liquid
Add main ingredients/flavoring
Bring to a boil, reduce a simmer until tender
Reserve portion of broth (adjust)
Purée
Adjust seasoning and thickness

19. Bisque
Traditionally a shellfish (including shells, puréed) soup thickened with rice
Combines cream and purée process
Generally shrimp, lobster, crayfish thickened roux
Finished with cream

20. Bisque, process Caramelize mirepoix and main ingredient in fat
Add tomato
Deglaze with wine
Incorporate roux
Simmer
Strain, puree solids, return to liquid, simmer
Strain, simmer
Finish with hot cream

22. Chowder Hearty soups with chunks of main ingredient Clam, corn, etc.
Usually contains diced potatoes
Usually contains milk or cream (not Manhattan clam)
Most thickened with a roux
Chowder

23. Chowder, process Render salt pork over medium heat Sweat mirepoix
Add flour (roux)
Add liquid
Add ingredients (based on cooking time)
Add milk or cream
Season

25. Cold Can be started hot and then chilled Vichyssoise, fruit Start cold
Gazpacho, fruit
Cold soups:
Cream at end
Usually thinner
Cold dulls taste, attention to seasoning
Cold