Soups
Soups can be the first course.
Soups can be a sweet last course.
Soups can be an entrée.
Importance & popularity of Soups
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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.
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
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
• SOUPS ARE GROUPED INTO 3 CATEGORIES:
•CLEAR
•THICK
•SPECIALTY
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
Broth VS Consommé
Broth
Consommé
• TODAY, STOCKS HAVE
• MADE BY CLARIFYING A
REPLACED BROTHS OR
BOUILLONS. IMPORTANT TO
HAVE A QUALITY STOCK.
• MINESTRONE, VEGETABLE,
AND CHICKEN NOODLE
SOUP ARE BROTH SOUPS
QUALITY STOCK
• MAKE A CLEARMEAT TO
CLARIFY
• IS ALL LIQUID, NO SOLIDS
ARE IN IT
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.
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.
Consommé
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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
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.
THICK SOUPS
FILLING AND HAS A DENSE CONSISTENCY
ARE NOT TRANSPARENT
THICKENED USING A PUREE, STARCH-BASED
THICKENER, OR COMBINATION OF BOTH
THICK SOUPS ARE DIVIDED INTO:
• PUREE SOUPS
• CREAM SOUPS
• BISQUES & CHOWDERS
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
CREAM SOUPS
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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
PREPARING CREAM SOUPS
• SWEAT THE SOLID INGREDIENTS IN WHOLE BUTTER
• ADD FLOUR TO VEGGIES AND BUTTER AND COOK UNTIL FLOUR
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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.
BISQUES AND CHOWDERS
• SMALLER CATEGORY OF SOUPS COMPARED TO THE MANY
CREAM AND PUREED SOUPS
BISQUE
• BISQUE- A SEAFOOD BASED SOUP THAT IS THICKENED
TRADITIONALLY WITH RICE. ROUX IS COMMONLY USED IN ITS
PLACE NOW
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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
Chowder
• AN AMERICAN SEAFOOD-BASED SOUP FLAVORED WITH DAIRY
PRODUCT, BACON, & POTATO
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THICKENED WITH FLOUR
SOME HAVE TOMATO
FILLING SOUPS TRADITIONALLY CONSUMED BY FISHERMEN
CLAM CHOWDER
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
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
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
SERVING SOUPS
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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.
REVIEW
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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_______________
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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.
DID WE MEET OUR OBJECTIVES?