Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

SoupSoup““Soup is to dinner what a porch or Soup is to dinner what a porch or

gateway is to a building.”gateway is to a building.”

~Grimod de la Reyni~Grimod de la Reynièèrere

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

AGENDAAGENDA

Quiz and ReviewQuiz and Review Introduction to Clear SoupsIntroduction to Clear Soups Soup VideoSoup Video Recipe ReviewRecipe Review Consommé Practical AssignedConsommé Practical Assigned

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

What are soups?What are soups?

In agreement with In agreement with ReyniReynièère, Escoffier re, Escoffier believed that soups believed that soups “…“…should not only form the should not only form the first potion thereof [a first potion thereof [a dinner] but it must convey dinner] but it must convey some idea of the whole to some idea of the whole to which it belongs…”which it belongs…”

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

DefinitionDefinition

Nutritious Liquid (Escoffier)Nutritious Liquid (Escoffier)– Very broad definition, serves every conceivable Very broad definition, serves every conceivable

definition of soupdefinition of soup– Should be narrowed by the addition of the Should be narrowed by the addition of the

words “served as the centerpiece of a dish” so words “served as the centerpiece of a dish” so as to eliminate sauces from inclusionas to eliminate sauces from inclusion

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

History of SoupHistory of Soup

Started as Stew 15,000 – 20,000 Started as Stew 15,000 – 20,000 years agoyears ago– Soup with a much higher solid-liquid Soup with a much higher solid-liquid

ratioratio CarCarèème reformed and refined as an me reformed and refined as an

introductory courseintroductory course French perfected pot-au-feuFrench perfected pot-au-feu

– A cauldron kept going with everything A cauldron kept going with everything added to it, sometimes in a kitchen, or a added to it, sometimes in a kitchen, or a campfirecampfire

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

New DefinitionNew Definition

Any combination of meat or vegetables Any combination of meat or vegetables cooked and served in a liquid, or the liquid cooked and served in a liquid, or the liquid from such cooking as the centerpiece of a from such cooking as the centerpiece of a dish.dish.

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Modern SoupsModern Soups

Specific names that correlate to the Specific names that correlate to the ingredients and cooking styleingredients and cooking style

Brainstorm some modern soups Brainstorm some modern soups – Take two minutes to write down 2-3 soups that Take two minutes to write down 2-3 soups that

you are familiar withyou are familiar with

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Modern Soup CategoriesModern Soup Categories

Classify soups from earlier brainstorm into:Classify soups from earlier brainstorm into: Clear or Thin Soup (and Veloute-Style)Clear or Thin Soup (and Veloute-Style) CreamCream PotagePotage BisqueBisque ChowderChowder Other Specialty SoupsOther Specialty Soups

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Clear and Thin SoupsClear and Thin Soups

ConsomméConsommé Chicken NoodleChicken Noodle Chicken WontonChicken Wonton French OnionFrench Onion Hearty Vegetable BeefHearty Vegetable Beef BoullabaiseBoullabaise CiopinnoCiopinno

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

ConsomméConsomméStandards of Quality

• Full Flavored

• Deep Color

• Crystal Clear

• Hot

• Appropriately Garnished

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Consommé VocabularyConsommé Vocabulary

ClearmeatClearmeat RaftRaft Onion BruléeOnion Brulée Lean MeatLean Meat Acid (tomato product)Acid (tomato product) AlbumenAlbumen ChimneyChimney

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

How to Make Consommé:How to Make Consommé:

Use of a Clearmeat Use of a Clearmeat Need an acid, proteins (egg white and Need an acid, proteins (egg white and

lean meat) and aromatics (mire poix)lean meat) and aromatics (mire poix) Add to cold stockAdd to cold stock Place over low heat, STIRPlace over low heat, STIR Allow raft to form, NEVER STIR Allow raft to form, NEVER STIR

AGAINAGAIN Move to side of burner, create Move to side of burner, create

“chimney” simmer for an hour“chimney” simmer for an hour the resultant product is called a the resultant product is called a

consommé double or double strength consommé double or double strength stock..stock..

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Use of Consommé Use of Consommé

If you reduce the stock If you reduce the stock down to a gel form, this is down to a gel form, this is called a glace viande, or called a glace viande, or meat glaze. meat glaze.

When a stock is reduced When a stock is reduced and brown sauce is and brown sauce is added in equal portion, added in equal portion, and reduced, this is called and reduced, this is called demi-glazedemi-glaze

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

STANDARDS OF QUALITY STANDARDS OF QUALITY ConsomméConsommé

Clarity:Clarity:– Clear and uncloudy.Clear and uncloudy.

Color: Color: – True to the color of the True to the color of the

Extraction material. Extraction material.– Dark brown for beefDark brown for beef– Golden for poultry, etc.Golden for poultry, etc.

Body: Body: – smooth mouth smooth mouth

feel/gelatinous and not feel/gelatinous and not be watery…slightly be watery…slightly Sticky texture that Sticky texture that demonstrates Protein in demonstrates Protein in the liquidthe liquid

Flavor:Flavor:– True to the type of True to the type of

extracting material-beef, extracting material-beef, fish, etc.fish, etc.

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Building a “Soup Kit”Building a “Soup Kit”

Mise en Place – for recipeMise en Place – for recipe Prepared itemsPrepared items Additional recipe stepsAdditional recipe steps Storage:Storage:

– Fresh Kit: tomorrow’s soupFresh Kit: tomorrow’s soup– Frozen and Dried Kit: next week’s soupFrozen and Dried Kit: next week’s soup

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Recipe Review – Group ResearchRecipe Review – Group Researchremember storage and re-service issuesremember storage and re-service issues

Everyone makes consomméEveryone makes consommé

1.1. Chicken NoodleChicken Noodle

2.2. Chicken WontonChicken Wonton

3.3. French OnionFrench Onion

4.4. Hearty Vegetable BeefHearty Vegetable Beef

5.5. BoullabaiseBoullabaise

6.6. CiopinnoCiopinno

Soup and Sauce BasicsSoup and Sauce Basics Session Two-Broth SoupsSession Two-Broth Soups

Review and HomeworkReview and Homework

INDIVIDUAL JEOPARDY:INDIVIDUAL JEOPARDY:– Write a quiz question (answer) for today’s Write a quiz question (answer) for today’s

lecture on a piece of paper, be certain that you lecture on a piece of paper, be certain that you include the correct response phrased in the include the correct response phrased in the form of a questionform of a question

Quiz URL – Quiz URL – http://www.quia.com/quiz/890379.htmlhttp://www.quia.com/quiz/890379.html