SoupsSoups

Types of SoupsTypes of Soups

Clear or unthickened soupsClear or unthickened soups

Thick soupsThick soups

Specialty soupsSpecialty soups

Clear SoupsClear Soups

Made from clear stock or brothMade from clear stock or broth

Not thickNot thick

Vegetable and may include meat; one of Vegetable and may include meat; one of the easiest to preparethe easiest to prepare

Consommé – concentrated, clear soup Consommé – concentrated, clear soup made from a rich brothmade from a rich broth

Thick SoupsThick Soups

Not clear or transparentNot clear or transparentInclude thickening agent such as roux, milk, Include thickening agent such as roux, milk, cream, or pureecream, or pureeCream of chicken. Cream of mushroomCream of chicken. Cream of mushroomPuree soups - can be main coursePuree soups - can be main course– Thickened by grinding the soup’s mail ingredient; split Thickened by grinding the soup’s mail ingredient; split

pea, navy bean, butternut squashpea, navy bean, butternut squash

Cream soupsCream soups– Velvety-smooth thick soups; cook vegetables Velvety-smooth thick soups; cook vegetables

sometimes pureedsometimes pureed

Specialty SoupsSpecialty Soups

Specific region or special ingredients or techniquesSpecific region or special ingredients or techniquesBisquesBisques– Made from shellfish and cream called bisquesMade from shellfish and cream called bisques

Cold soupsCold soups– Cooked or uncooked and chilled; yogurts, cream, or pureed fruit Cooked or uncooked and chilled; yogurts, cream, or pureed fruit

thickening agentthickening agent

ChowdersChowders– Fish, seafood, or vegetables; contain potatoes and milkFish, seafood, or vegetables; contain potatoes and milk

International soupsInternational soups– Linked to different nations or cultures; Borscht beer soup from Linked to different nations or cultures; Borscht beer soup from

Russia and gazpacho cold Spanish soup; French onionRussia and gazpacho cold Spanish soup; French onion

Making Clear SoupsMaking Clear Soups

Made primarily from brothMade primarily from brothMore flavor than stock; flavored from meat not More flavor than stock; flavored from meat not just bonejust bone1. simmer or brown meats and sweat vegetables1. simmer or brown meats and sweat vegetables2. add simmering stock to vegetables2. add simmering stock to vegetables3.Continue to simmer the soup3.Continue to simmer the soup4.Skim off impurities and fats as they rise to the 4.Skim off impurities and fats as they rise to the surfacesurface5. season the soup to taste before serving5. season the soup to taste before servingSweat –in fat over low heat to release moistureSweat –in fat over low heat to release moisture

TermsTerms

Clarify – remove particles as they float to Clarify – remove particles as they float to the topthe top

Marmite- stockpotMarmite- stockpot

Chinois- fine, cone-shaped strainerChinois- fine, cone-shaped strainer

Vichyssoise – cold version of potato-leek Vichyssoise – cold version of potato-leek soupsoup

VarietiesVarieties

Locate a recipe for;Locate a recipe for;– ConsomméConsommé– Vegetable soupsVegetable soups– Puree soupPuree soup– Cream soupCream soup– BisquesBisques– ChowderChowder– Cold soupsCold soups– Uncooked soupUncooked soup

GarnishGarnish