SOUPSSOUPS

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SOUPSSOUPS = = IS A LIQUID FOOD DERIVED IS A LIQUID FOOD DERIVED FROM MEAT, POULTRY, FISH AND FROM MEAT, POULTRY, FISH AND

VEGETABLES.VEGETABLES.

CLASIIFICATIONS OF SOUPS:CLASIIFICATIONS OF SOUPS: CLEAR SOUPSCLEAR SOUPS THICK SOUPSTHICK SOUPS SPECIALTY AND NATIONAL SOUPSSPECIALTY AND NATIONAL SOUPS

CLEAR SOUPCLEAR SOUPSOUPS ARE ALL BASED SOUPS ARE ALL BASED

ON A CLEAR ON A CLEAR UNTHICKENED BROTH UNTHICKENED BROTH

OR STOCK.OR STOCK.BROTHBROTH = = IS A IS A

FLAVORFUL LIQUID FLAVORFUL LIQUID OBTAINED FROM THE OBTAINED FROM THE SIMMERING OF MEATS SIMMERING OF MEATS AND VEGETABLES AND VEGETABLES BROTH OR BOUILLONBROTH OR BOUILLON = = ARE BOTH SIMPLE ARE BOTH SIMPLE CLEAR SOUPS CLEAR SOUPS WITHOUT SOLID WITHOUT SOLID INGREDIENTS.INGREDIENTS.

VEGETABLE SOUPVEGETABLE SOUP = = IS A IS A CLEAR SEASONED STOCK CLEAR SEASONED STOCK OR BROTH WITH THE OR BROTH WITH THE ADDITION OF ADDITION OF VEGETABLES, AND VEGETABLES, AND SOMETIMES MEAT, SOMETIMES MEAT, POULTRY, AND STARCHES.POULTRY, AND STARCHES.

CONSOMMECONSOMME = = IS A RICH IS A RICH FALVORFUL STOCK OR FALVORFUL STOCK OR BROTH THAT HAS BEEN BROTH THAT HAS BEEN CLARIFIED TO MAKE IT CLARIFIED TO MAKE IT PERFECTLY CLEAR AND PERFECTLY CLEAR AND TRANSPARENT.TRANSPARENT.

CLEAR SOUPSCLEAR SOUPS

CONSOMMECONSOMME = MEANS COMPLETED OR CONCENTRATED. IS A = MEANS COMPLETED OR CONCENTRATED. IS A CLARIFIED STRONG CONCENTRATED, STOCK OR BROTH. CLARIFIED STRONG CONCENTRATED, STOCK OR BROTH.

BASIC INGREDIENTSBASIC INGREDIENTS: : CLEARMEATCLEARMEAT = MIXTURE OF = MIXTURE OF INGREDIENTS USE TO CLARIFY A STOCK.INGREDIENTS USE TO CLARIFY A STOCK.

LEAN GROUND MEATLEAN GROUND MEAT – ONE OF THE MAJOR SOURCES OF – ONE OF THE MAJOR SOURCES OF PROTEIN THAT ENABLES THE CLEARMEAT TO DO ITS JOB. IT PROTEIN THAT ENABLES THE CLEARMEAT TO DO ITS JOB. IT HAS TO BE LEAN MEAT.HAS TO BE LEAN MEAT.

EGG WHITESEGG WHITES - BEING MOSTLY ALBUMIN, THEY GREATLY - BEING MOSTLY ALBUMIN, THEY GREATLY STRENGTHEN ITS CLARIFYING POWER.STRENGTHEN ITS CLARIFYING POWER.

MIREPOIXMIREPOIX – THAY GIVE ADDED FLAVOR TO THE CONSOMME, – THAY GIVE ADDED FLAVOR TO THE CONSOMME, AND THEY HELP TO GIVE SOLIDIFY TO THE RAFT.AND THEY HELP TO GIVE SOLIDIFY TO THE RAFT.

RAFTRAFT – – IS COAUGULATED CLEARMEAT, FLOATING IN A IS COAUGULATED CLEARMEAT, FLOATING IN A SOLID MASS ON TOP OF A CONSOMME.SOLID MASS ON TOP OF A CONSOMME.

ACID INGREDIENTSACID INGREDIENTS – TOMATO PRODUCTS FOR MEAT AND – TOMATO PRODUCTS FOR MEAT AND POULTRY, LEMON JUICE AND WHITE WINE FOR FISH ARE POULTRY, LEMON JUICE AND WHITE WINE FOR FISH ARE OFTEN ADDED. THEY HELPS COAGULATE THE PROTEIN.OFTEN ADDED. THEY HELPS COAGULATE THE PROTEIN.

MAKING OF CONSOMMEMAKING OF CONSOMME

HOW CLARIFICATION WORKSHOW CLARIFICATION WORKS COAGULATION OF PROTEINS IS IMPORTANT IN COAGULATION OF PROTEINS IS IMPORTANT IN

STOCK MAKING. ONE OF THE MAJOR CONCERNS STOCK MAKING. ONE OF THE MAJOR CONCERNS WAS HOW TO KEEP COAGULATED PROTEINS FROM WAS HOW TO KEEP COAGULATED PROTEINS FROM MAKING THE STOCK CLOUDY.MAKING THE STOCK CLOUDY.

THIS IS THE SAME PROCESS OF COAGULATION THAT THIS IS THE SAME PROCESS OF COAGULATION THAT ENABLES US TO CLARIFY STOCKS TO PERFECT ENABLES US TO CLARIFY STOCKS TO PERFECT TRANSPARENCY.TRANSPARENCY.

SOME PROTEINS LIKE ALBUMIN WILL DISSOLVE IN SOME PROTEINS LIKE ALBUMIN WILL DISSOLVE IN COLD WATER, WHEN THE WATER IS HEATED, THEY COLD WATER, WHEN THE WATER IS HEATED, THEY GRADUALLY SOLIDIFY AND COAGULATE AND RISE GRADUALLY SOLIDIFY AND COAGULATE AND RISE TO THE SURFACE. IF WE CONTROL THIS PROCESS TO THE SURFACE. IF WE CONTROL THIS PROCESS VERY CAREFULLY, THESE PROTEINS COLLECT ALL VERY CAREFULLY, THESE PROTEINS COLLECT ALL THE TINY PARTICLES THAT CLOUD A STOCK AND THE TINY PARTICLES THAT CLOUD A STOCK AND WILL CARRY THEM TO THE SURFACE.WILL CARRY THEM TO THE SURFACE.

EMERGENCY PROCEDURESEMERGENCY PROCEDURES CLARIFYING HOT STOCKCLARIFYING HOT STOCK – cool at least 10 minutes in – cool at least 10 minutes in

cold water bath, mix ice cubes w/ the clearmeat.cold water bath, mix ice cubes w/ the clearmeat. CLARIFYING W/OUT MEATCLARIFYING W/OUT MEAT – you can clarify with egg – you can clarify with egg

white alone. Use at least 3-4 egg whites per gallon of white alone. Use at least 3-4 egg whites per gallon of stock, plus some mirepoix if possible. Great care is stock, plus some mirepoix if possible. Great care is necessary because the raft will be very fragile.necessary because the raft will be very fragile.

FAILED CLARIFICATIONFAILED CLARIFICATION - if clarifications fails or raft - if clarifications fails or raft breaks, because you let it boil, strain the consommé, breaks, because you let it boil, strain the consommé, cool it as much as you can, then carefully add it to the cool it as much as you can, then carefully add it to the mixture of ice cubes and egg whites, carefully return to mixture of ice cubes and egg whites, carefully return to the simmer and the basic method.the simmer and the basic method.

POOR COLORPOOR COLOR – consommé made from brown stock, – consommé made from brown stock, should have an amber color not dark brown. To correct a should have an amber color not dark brown. To correct a pale consommé cut onion in half and place cut half in a pale consommé cut onion in half and place cut half in a flat stove top until its black or charred. Add this to the flat stove top until its black or charred. Add this to the raft.raft.

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THICK SOUPSTHICK SOUPS

ARE OPAQUE RATHER ARE OPAQUE RATHER THAN TRANSPARENT. THAN TRANSPARENT. THEY ARE THICKENED THEY ARE THICKENED EITHER BY ADDING A EITHER BY ADDING A THICKENING AGENT THICKENING AGENT SUCH AS A ROUX OR BY SUCH AS A ROUX OR BY PUREEING ONE OR PUREEING ONE OR MORE OF THEIR MORE OF THEIR INGREDIENTS TO INGREDIENTS TO PROVIDE A HEAVIER PROVIDE A HEAVIER CONSISTENCY.CONSISTENCY.

THICK SOUPSTHICK SOUPS

CREAM SOUPSCREAM SOUPS – classics cream soups – classics cream soups are described as diluted flavored sauces. What are described as diluted flavored sauces. What we now have, are divided into groups:we now have, are divided into groups:

VELOUTE SOUPSVELOUTE SOUPS – consisted of veloute – consisted of veloute sauce, pureed flavoring ingredient, white stock, sauce, pureed flavoring ingredient, white stock, to dilute liason to finish.to dilute liason to finish.

CREAM SOUPSCREAM SOUPS –consisted of bechamel sauce, –consisted of bechamel sauce, pureed flavoring ingredients, milk or white stock pureed flavoring ingredients, milk or white stock to dilute cream to finish.to dilute cream to finish.

Cream soupsCream soups = soups that are = soups that are thickened with roux or buerre thickened with roux or buerre manie, liason or other manie, liason or other thickening agents and have a thickening agents and have a addition of cream and milk.addition of cream and milk.

PureePuree = are soups that are = are soups that are naturally thickened by pureeing naturally thickened by pureeing one or more of their one or more of their ingredients, they are not as ingredients, they are not as soups as creamy as cream soups as creamy as cream soups they maybe made from soups they maybe made from starchy ingredients such as starchy ingredients such as dried legumes, potatoes, and dried legumes, potatoes, and rice. Purees may or may not rice. Purees may or may not contain milk or cream.contain milk or cream.

Chowders Chowders = are hearty = are hearty American soups made from American soups made from fish, shellfish and or fish, shellfish and or vegetables. They are made in vegetables. They are made in different ways, they usually different ways, they usually contain milk and potatoes.contain milk and potatoes.

Bisques Bisques = are thickened soups = are thickened soups made from shellfish. They are made from shellfish. They are usually prepared like cream usually prepared like cream soups and are almost finished soups and are almost finished with creamwith cream

PotagePotage = is a French term for = is a French term for soup it can be clear or thick.soup it can be clear or thick.

Potage clairPotage clair = is a clear soup = is a clear soup in frenchin french

STANDARDS OF QUALITY FOR STANDARDS OF QUALITY FOR CREAM SOUPSCREAM SOUPS

THICKNESSTHICKNESS – about the consistency of a – about the consistency of a heavy cream not to thick.heavy cream not to thick.

TEXTURETEXTURE – smooth no graininess or – smooth no graininess or lumps except garnish.lumps except garnish.

TASTETASTE – distinct flavor of the main – distinct flavor of the main ingredient, no starchy taste from ingredient, no starchy taste from uncooked roux.uncooked roux.

PUREE SOUPSPUREE SOUPS Are made by simmering of dried or fresh Are made by simmering of dried or fresh

vegetables, specially high starch vegetables, in vegetables, specially high starch vegetables, in stock or water, then pureeing the soup. They stock or water, then pureeing the soup. They are easy to prepare.are easy to prepare.

Pureed soups are not as smooth and refined as Pureed soups are not as smooth and refined as cream soups but are heartier and coarser in cream soups but are heartier and coarser in texture and character.texture and character.

Techniques vary greatly, depending on the Techniques vary greatly, depending on the ingredients and the desired results.ingredients and the desired results.

SPECIALTY SOUPS & NATIONAL SPECIALTY SOUPS & NATIONAL SOUPSSOUPS

= this catch all category that includes = this catch all category that includes soups that don’t fit well into main soups that don’t fit well into main categories and soups that are native categories and soups that are native to particular countries or regions. to particular countries or regions.

EX: Borscht, Minestrone, GazpachoEX: Borscht, Minestrone, Gazpacho Specialty soupsSpecialty soups are distinguished are distinguished

by unusual ingredients or methods.by unusual ingredients or methods.

EX: Cold fruit soup:EX: Cold fruit soup:

Jellied consomméJellied consommé

VichyssoiseVichyssoise

Cucumber and avocado soupCucumber and avocado soup

SERVICE OF SOUPSSERVICE OF SOUPS APPETIZER PORTIONAPPETIZER PORTION – 200-250ml (6-8oz) – 200-250ml (6-8oz) MAIN COURSE PORTIONMAIN COURSE PORTION - 300-350ml (8-12oz) - 300-350ml (8-12oz)GARNISH:GARNISH:Clear soup & consomméClear soup & consommé - vegetables are often considered - vegetables are often considered

garnishes. Usually brunoise, julienne, or parissiene.garnishes. Usually brunoise, julienne, or parissiene.Cream soupsCream soups – are usually garnished with carefully cut – are usually garnished with carefully cut

pieces of vegetables from which they are made.pieces of vegetables from which they are made.Toppings:Toppings: Clear soups are definitely serve w/out toppings to let the Clear soups are definitely serve w/out toppings to let the

attractiveness of the clear broths and the carefully cut attractiveness of the clear broths and the carefully cut vegetables to speak for themselves.vegetables to speak for themselves.

Thick soupsThick soups - cream, fresh herbs, croutons, parmesan - cream, fresh herbs, croutons, parmesan cheese, paprika, bacon bits, sliver toasted almonds, eggs. cheese, paprika, bacon bits, sliver toasted almonds, eggs.

Accompaniments:Accompaniments: melba toast, corn chips, bread sticks, melba toast, corn chips, bread sticks, cheese straws, profiteroles, whole grain waffle, crostini or cheese straws, profiteroles, whole grain waffle, crostini or bruschetta.bruschetta.

GarnishGarnish