SoupsSoups can be the first course.

Soups can be a sweet last course.

Soups can be an entrée.

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.

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• TODAY, STOCKS HAVE

REPLACED BROTHS OR BOUILLONS. IMPORTANT TO HAVE A QUALITY STOCK.

• MINESTRONE, VEGETABLE, AND CHICKEN NOODLE SOUP ARE BROTH SOUPS

Consommé • MADE BY CLARIFYING A

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

• 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 SOUPSFILLING 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

• 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 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

• 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

• 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

• 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

• 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_______________

• 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?