Soups
Objectives
• • Describe the difference between clear soups,
cream soups and purées
• • Describe the menu uses of hot and cold soups
• • Describe the preparation of selected cold soups
• • Describe selected thickening agents
• • Describe the method for producing a clarified
broth
• • Individually produce blonde, brown and dark
brown roux
• • Team-produce two instructor-selected soups
Soups
• I. Classification of soups
• A. Thin soups
Soups
• I. Classification of soups
• A. Thin soups
• 1.
Broth and bouillon
• Simple clear soup without solid
ingredients
• Broth is a by product of simmering
meat or poultry
Soups
• I. Classification of soups
• A. Thin soups
• 2. Consommé
Soups
• I. Classification of soups
• A. Thin soups
• 2. Consommé
• A rich flavorful stock or broth that
has been clarified to be clear and
transparent
• Strong and flavorful
Soups
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•
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•
I. Classification of soups
A. Thin soups
2. Consommé
3. Clear vegetable
Soups
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•
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I. Classification of soups
A. Thin soups
2. Consommé
3. Clear vegetable
• a clear seasoned stock with the
addition of one or more vegetables
(meat or poultry may be added)
Soups
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I. Classification of soups
A. Thin soups
2. Consommé
3. Clear vegetable
4. Clarification
• Process of clarifying a stock to
produce a consume
Soups
• B. Thick soups
• Opaque not transparent, they are
thickened either by adding a
thickening agent or pureeing one
or more of the ingredients
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a. Roux is a mixture of equal parts
flour and fat (usually butter). They are
stirred constantly over heat to form
either a white, blonde, or brown roux.
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a. Roux
• b. Beurre maine equal parts soft raw
butter and flour formed into balls.
Should be done as a finishing, stir into
cook flour butter will give sauce flavor
and sheen.
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a. Roux
• b. Beurre maine
• c. Liaison egg yolks and heavy
cream used for finishing more than
thickening
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a.
• b.
• c.
• d.
Roux
Beurre maine
Liaison
Cornstarch
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a.
• b.
• c.
• d.
• e.
Roux
Beurre maine
Liaison
Cornstarch
Arrowroot
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a.
• b.
• c.
• d.
• e.
•.
Roux
Beurre maine
Liaison
Cornstarch
Arrowroot
“White wash”
Soups
• B. Thick soups
• 1.
Thickening agents and
techniques
• a.
• b.
• c.
• d.
• e.
•.
• g.
Roux
Beurre maine
Liaison
Cornstarch
Arrowroot
“White wash”
Other vegetable starches
h. How starches work
• Starches thicken by
gelatinization
• The starch granules absorb
liquid and swell to many time
there original size
• Granules must be separated or
lumps will form (outer granules
will gelatinize trapping inner
granules in a lump)
• Two ways
Reduction
• Slowly simmering away the
liquid leaving a bold intense
flavor
C. Hearty soups
• 1. Gumbo
C. Hearty soups
• 1. Gumbo
• 2. Chili
C. Hearty soups
• 1. Gumbo
• 2. Chili
• 3. Vegetable
D. Cream soups and
chowders
• Could be made from a watered
down cream sauce
• Name after main ingredient
• Chowders usually seafood or
vegetable
• Usually made with milk
E. Purées
• One or more of the ingredients
are pureed to thicken soup.
• May be strained but not
necessary
F. Specialty soups
• These are soups that do not
easily fit into other
classifications
1. Ethnic and regional
• Soups that are generally
associated with certain ethnic
groups or geographical areas
2. Cold soups
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a.
b.
c.
d.
e.
f.
Cucumber
Gazpacho
Consommé
Potato
Borscht
Fruit
G. Finishing soups
•.
Garnishing and enrichment
• Use appropriate garnish for each
soup
• Something light and colorful
• Added at end to float on top
• Do not let it sink
• Do not let it become soggy
G. Finishing soups
• . Garnishing and enrichment
• . Using base to replace or
enhance stock
G. Finishing soups
• . Garnishing and enrichment
• . Using base to replace or
enhance stock
• Follow instructions on base use
proper ratio
• Taste and reduce if necessary
G. Finishing soups
• . Garnishing and enrichment
• . Using base to replace or
enhance stock
• Cooling, storing and reheating
procedures
• Use ice bath to quickly cool
• Do not burn when reheating