Unit 320 Prepare, Cook and Finish Complex Soups.

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Unit 320Prepare, Cook and Finish Complex Soups.
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Revision of Level 2 Soups.

• Basic Soups.

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Preparation Of Soups.

• The making of a soup requires as much skill as
  any other area of kitchen work. Only ever use
  fresh ingredients as an insipid, badly seasoned
  soup without character is a recipe for disaster.
• For a meal with several courses soup will usually
  be served first, unless a cold surprise or canapé
  is offered which will be served before the soup.

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Classification of Soups.

• Soup is a general term which is applied to every
  type, whether hot or cold, thick or thin.
• Many soups can also be served cold and consommé
  in particular is often served in its cold jellied
  form.

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• UNTHICKENED.
• Broth.
• Consommés.
• Bouillions.
• Chowders.
• Cold.

• THICKENED.
• Bisques.
• Potages.
• Velouté.
• Bisques.
• Brown roux based.
• Cold .

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Unthickened.
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Broths Bouillions.

• Broths A combination of various types of
  vegetables which are cooked in a clear stock with
  the addition of cereal and a garnish of diced
  meat or poultry. E.g. Scotch Broth.
• Bouillons Unclarified but clear stock served
  plain or with a garnish. E.g. Petite Marmite.

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Consommé.

• Is a clarified stock of beef, chicken or
  combination of both.
• Into the clarification can be added tomatoes,
  pimentos, beetroot, etc, in order to accent one
  of these flavours.
• The garnishes are many and varied. Cheese straws,
  grated cheese, petits patés are also served under
  certain conditions.
• Bortsch is a duck and beef/beetroot flavoured
  consommé.

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Thickened.
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Puree Soups.

• A purée soup consists of a base of pulse,
  vegetables or potatoes or a combination of one or
  more.
• Vegetables with a high starch content will
  thicken themselves.
• Those with low starch content will require an
  additional thickening agent. EXAMPLE.
• For example, Purée Crecy (Puree of Carrot).

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Potage.

• A potage is a soup with a garnish of vegetables
  which have been cut to a definite shape. It may
  also include as part of its garnish peas, beans,
  cereals and Italian pasta.
• It is made with a good quality white stock
  thickened with a liaison and finished with a
  garnish.
• Shredded, toasted bread and grated parmesan
  cheese (one or both) are usually served
  separately.
• For example Potage Germiny.

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Crème.

• A cream soup consisting of a base of vegetables
  (legumes), poultry, veal or game.
• It is moistened with white stock (veal, poultry
  or game) but receives its thickening from
  béchamel or a base white roux.
• It is finished with cream and served with
  garnish, usually in keeping with its name.
• For example cream of asparagus soup, cream of
  onion soups.

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Velouté.

• This type of soup is prepared on the same lines
  as a cream soup, except that it receives its
  thickening mostly from a velouté sauce or a base
  blonde roux with the flavour of poultry, veal,
  fish or game.
• It differs however in that it must be finished
  with a liaison of yolks and cream, which gives it
  the final thickening.
• For example, Velouté Agnus Sorel (Chicken
  Mushroom).

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Bisque.

• This is a specialised soup always made with
  shellfish (lobster, shrimps, crayfish, crawfish,
  crabs).
• Its thickening is derived from rice or riceflour
  and is moistened with fish or veal stock.
• It is finished with butter or a liason of pounded
  lobster eggs or butter. Brandy and cream are
  stirred in at the last moment, and the garnish is
  in keeping with its name.
• For example Bisque de Homards (Lobster Bisque).

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Brown Roux Based.

• This is a thick passed soup made from a brown
  roux.
• They are garnished with meat and always served
  hot.
• E.g. Oxtail soup.

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Chowders

• Fish soup made from clams. Usually written as
  Clam Chowder. Onions, green peppers, celery
  stalks, smoked bacon thickens with potatoes.
• Stock comes from the cooking of the clams.
• Finish with cream. Origin America. Variations
  around coast of Boston, Cape Cod, Connecticut and
  Maine.

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Cold Soups.

• Certain soups are made to serve cold, others can
  be served hot or cold.
• Cold Gaspacheo, Cucumber, Jellied Consommé.
• Hot/Cold Vichysoisse, Watercress, Consommé.
• Most soups can be served cold.

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Thickening Agents Used in Soups.

• Roux White, blonde and brown. 25 40 gms of
  flour to ½ ltr stock.
• Pulses High is starch and require no further
  thickening. 200 gms to 1 ½ ltr of liquid. Lentils
  require 300 gms.

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• Purees Purees of vegetables provide thickening
  in a number of soups. Vegetables low in
  starch/high water content will require the
  addition of extra starch in the form of a roux.
• Béchamel A thin béchamel may be used in a number
  of cream soups.
• Liaison this has 2 purposes, it will thicken and
  also enrich the soup.

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Accompaniments.

• Sippets for purees and roux based.
• Finely grated parmesan cheese for bouillons and
  Italian soups.
• Toasted croutes for soups served in marmite pots.
• Cheese straws with turtle soup.

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Garnishes.

• Vegetable garnishes, good quality precise cuts.
• Meat garnishes added to clear or broths.
• Coarsely chopped herbs to broths.
• Pluches of herbs for consommés and broths.

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Summarize