1. Soups Soups can be the first course. Soups can be a sweet last course.
Soups can be an entrée.

2. Importance & popularity of Soups
Popular in many cuisines. An important part of a meal internationally.
Boulanger – restorative soups.
Comfort Food
Variety of soups – some are hot, some cold. Some thick and hearty, some thin and delicate.

3. OBJECTIVES DIFFERENTIATE BETWEEN 2 TYPES OF CLEAR SOUPS
COMPARE THE DIFFERENT TYPES OF THICK SOUPS
RECOGNIZE THE TYPES OF SOUPS IN THE SPECIALTY SOUPS CATEGORY
UNDERSTAND THE ROLE OF SOUP GARNISHES
EXECUTE PROPER TECHNIQUES FOR SERVING HOT AND COLD SOUP

4. OBJECTIVES DIFFERENTIATE BETWEEN 2 TYPES OF CLEAR SOUPS
COMPARE THE DIFFERENT TYPES OF THICK SOUPS
RECOGNIZE THE TYPES OF SOUPS IN THE SPECIALTY SOUPS CATEGORY
UNDERSTAND THE ROLE OF SOUP GARNISHES
EXECUTE PROPER TECHNIQUES FOR SERVING HOT AND COLD SOUP

5. SOUPS ARE GROUPED INTO 3 CATEGORIES:
CLEAR
THICK
SPECIALTY

6. CLEAR SOUPS CLEAR SOUPS ARE SERVED IN ALL TYPES OF RESTAURANTS
THEY ARE THIN & GENERALLY TRANSPARENT
OFTEN, CHOPPED VEGGIES, VARIOUS STARCHES, AND PIECES OF MEAT ARE SERVED FLOATING IN THE SOUP.
CLEAR SOUPS ARE DIVIDED INTO BROTH SOUPS AND CONSOMMES

7. Broth VS Consommé Broth Consommé
TODAY, STOCKS HAVE REPLACED BROTHS OR BOUILLONS. IMPORTANT TO HAVE A QUALITY STOCK.
MINESTRONE, VEGETABLE, AND CHICKEN NOODLE SOUP ARE BROTH SOUPS
MADE BY CLARIFYING A QUALITY STOCK
MAKE A CLEARMEAT TO CLARIFY
IS ALL LIQUID, NO SOLIDS ARE IN IT

8. BROTH SOUPS
Different veggies, starches, and meats are cooked in a flavorful broth or stock.
Stock or broth should be free of fat, clear, and flavorful.
Procedure for preparing most broth soups follows same technique, keeping in mind the size of veggies & meats and their respective cooking times.

9. Procedure for preparing broth soup
Sweat or sauté meats and veggies.
Cover ingredients with broth or stock. Bring liquid to boil then reduce to a simmer.
Some ingredients are added at different times depending on cooking time. (starches or delicate veggies)
Serve soup once the ingredients are tender the soup has developed enough flavor.

10. Consommé The finest clear soup.
A perfectly transparent and intensely flavored soup made by clarifying stock.
Served in fine dining restaurants.
Expensive and time consuming to make
Unique from other soups because it’s made by clarifying the stock

11. Consommé continued
Clearmeat - A mixture of ground meat, vegetables, and egg white are added to the stock. (This also adds flavor to consommé)
As the stock simmers, the albumin from the egg white begins to coagulate the clearmeat. As it coagulates, it traps the impurities and rises to the top of the stock.
Raft – The coagulated clearmeat that is now floating on top of the consommé is called a raft.
The raft is removed & consommé filtered.

12. FILLING AND HAS A DENSE CONSISTENCY
THICK SOUPS
FILLING AND HAS A DENSE CONSISTENCY
ARE NOT TRANSPARENT
THICKENED USING A PUREE, STARCH-BASED THICKENER, OR COMBINATION OF BOTH

13. THICK SOUPS ARE DIVIDED INTO:
PUREE SOUPS
CREAM SOUPS
BISQUES & CHOWDERS

14. PUREE SOUPS
THICKENED USING A PUREE OF WELL-COOKED INGREDIENTS. USUALLY USE STARCHY FOODS SUCH AS LEGUMES, POTATOES, WINTER SQUASHES, OR RICE (IMMERSION BLENDER)
STARCHY INGREDIENTS ARE COOKED IN A FLAVORFUL STOCK UNTIL SOFT.
CAN STRAIN THROUGH A CHINOIS TO REFINE CONSISTENCY
ADJUST THICKNESS BY ADDING CREAM, STOCK, OR ROUX

15. CREAM SOUPS CONSISTS OF MILK OR STOCK
THICKENED WITH BOTH FLOUR AND PUREED INGREDIENTS
USUALLY FINISHED WITH CREAM
MANY CHEFS SWIRL WHOLE BUTTER INTO THESE PRIOR TO SERVING
TEND TO BE THE RICHES AND SILKIEST DUE TO CREAM & BUTTER

16. PREPARING CREAM SOUPS SWEAT THE SOLID INGREDIENTS IN WHOLE BUTTER
ADD FLOUR TO VEGGIES AND BUTTER AND COOK UNTIL FLOUR TASTE HAS DISSAPPEARED. (SIMILAR TO ROUX)
ADD MILK OR STOCK TO COOKED VEGGIES. BRING TO BOIL, REDUCE HEAT TO SIMMER
SIMMER THE VEGGIES UNTIL SOFT
PUREE VEGGIES. MAY NEED TO STRAIN.
PUT SOUP IN ANOTHER POT, BRING TO BOIL, ADD CREAM OR BUTTER IF NEEDED.

17. BISQUES AND CHOWDERS
SMALLER CATEGORY OF SOUPS COMPARED TO THE MANY CREAM AND PUREED SOUPS

18. BISQUE
BISQUE- A SEAFOOD BASED SOUP THAT IS THICKENED TRADITIONALLY WITH RICE. ROUX IS COMMONLY USED IN ITS PLACE NOW
CONSIDERED LUXURY SOUPS AND REUQIRE SKILL TO MAKE
OFTEN FLAVORED WITH SHERRY AND BRANDY.
TINTED RED FROM ADDITION OF TOMATO PRODUCT
FORTIFIED WITH CREAM
Shrimp, lobster, and crayfish bisques are examples

19. Chowder
AN AMERICAN SEAFOOD-BASED SOUP FLAVORED WITH DAIRY PRODUCT, BACON, & POTATO
THICKENED WITH FLOUR
SOME HAVE TOMATO
FILLING SOUPS TRADITIONALLY CONSUMED BY FISHERMEN
CLAM CHOWDER

20. SPECIALTY SOUPS
SOME SOUPS DON’T FIT PERFECTLY INTO THESE CATEGORIES. CHEFS USE THESE AS GUIDELINES TO CREATE THEIR OWN SOUPS.
REGIONAL OR NATIONAL SPECIALTIES FIT INTO THE CATEGORY OF SPECIALTY SOUPS

21. COLD SOUPS COLD SOUPS ARE A SPECIALTY SOUP
GAZPACHO – PUREED TGOMATOES, RED PEPPERS, GARLIC, AND CUCUMBER (WHAT WAS OUR VARIATION?)
VICHYSSOISE – COLD CREAM OF POTATO & LEEK SOUP
BORSCHT – BEET & RED CABBAGE SOUP

22. GARNISHING SOUPS
GARNISHES ADD VISUAL APPEARANCE, TEXTURE, & FLAVOR TO FINISHED SOUPS
CAN BE SIMPLE OR ELABORATE (FLAVORED SOUR CREAM, A PIECE OF MUSHROOM FOR CONSOMME…..)
SHOULD BE BITE-SIZED OR SMALLER
SHOULD BE TENDER, NOT CRUNCHY
SHOULD COMPLIMENT THE SOUPS FLAVOR & STYLE

23. SERVING SOUPS SERVE HOT SOUP HOT!!! SERVE COLD SOUPS VERY COLD!!!
HOT SOUP SHOULD BE LADLED INTO HOT SOUP BOWLS
COLD SOUP LADLED INTO COLD SOUP BOWLS
CAN USE A SOUP BOWL OR SOUP PLATE
SOUPS SHOULD BE SERVED IMMEDIATELY. SOME RESTAURANTS LADLE SOUP INTO BOWL AT THE TABLE.

24. REVIEW 1) List 3 categories into which soups are divided.
2) Broth soups & consommés are examples of _______soups.
3) T/F The added vegetables & meat determine the quality of the soup.
4) List 2 functions the clearmeat performs in consommé preparation.
5) Explain the difference between a puree and a cream soup
6) A traditional bisque is thickened with_______________

25. 7) List 3 cold soups.
8) T/F Soup garnishes should be bite-size or smaller.
9) What is the most important factor to consider when serving soup?
10) soup served in a soup______________cools off more quickly and spills more readily.

26. DID WE MEET OUR OBJECTIVES?