Soups

1
Soups

• Liquid foods served in a bowl and eaten with a
  spoon.
• Effective way to use trimmings from food to
  reduce food waste.
• There are 2 basic types of soup clear soups and
  hearty soups
• Specialty soups are those associated with a
  specific country, region or ethnic group

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Clear Soups

• A clear liquid that is richly flavored and
  aromatic
• Flavoring ingredients are strained out before
  serving
• 2 types
• Broth
• Consomme
• Specialty soups include wonton, hot sour, and
  matzo ball soups.

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Broth

• Clear, thin soup made by simmering a combinations
  of meats, vegetables, aromatics, and water until
  you have a liquid with a good color and flavor
• Contains very little fat
• Bouillon - French term for broth

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Consomme

• Very clear soup that is completely fat-free
• Made by blending a broth or stock with a
  combination of ingredients referred to as
  clarification
• The purpose of clarification is to trap any fine
  particles in the broth or stock.

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Hearty Soups

• Have a thickened broth
• The main flavoring ingredients remain in the soup
  either whole or pureed.
• Vegetable soups
• Made with vegetables as the main ingredients
• The addition of starchy ingredients thickens the
  soup slightly.
• Minestrone and Borscht are types of specialty
  vegetable soups.

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• Cream Soup
• Thick soup with a velvety smooth texture
• Thickener often added to a smooth even texture
• Have consistency of heavy cream and are opaque
• Vichyssoise - cold cream soup made from potatoes
  and leeks
• New England clam chowder - specialty cream soup

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• Puree soup
• Made by simmering starchy ingredients along with
  additional vegetables, meats, or aromatics in a
  liquid until they are tender enough to mash
  easily.
• Some purees are left chunky (black bean soup)
• Some purees are smooth (split pea soup)
• Bisque
• Gets its color and flavor from lobster, shrimp,
  or crayfish shells.
• Shells are cooked until brightly colored, then
  add other ingredients and simmer until flavorful
• Bisque is pureed, strained and finished with
  cream.

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Preparing Soups

• Use a soup put with a flat, heavy-gauged bottom
• Use wooden or metal spoons to stir soups to
  prevent scorching.
• Keep a broth at a slow, even simmer to extract
  the most flavor from the ingredients.
• Skimming removes the impurities that make a broth
  cloudy.

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• In a consomme, once a clarification floats on
  top, it is referred to as a raft
• Hearty soups are made by adding ingredients in a
  particular order aromatics, then other
  ingredients starting with those that take the
  longest to cook and ending with those that take
  the least amount of time to cook
• Reheat soups over direct heat.
• Clear soups can be brought to a boil.
• Hearty soups should be cooked over medium heat
  and stirred frequently.
• For cream soups, purees, or bisques pour a thin
  layer of water or broth into the pot then add the
  cold soup. This will help prevent scorching.

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Preparing Hearty Soup

• Prepare ingredients.
• Saute aromatic ingredients.
• Add a flavorful liquid.
• Add roux.
• Add the remaining ingredients in order of their
  required cooking time.
• Simmer gently and stir so the soup doesnt stick
  to the pot.
• Skim the surface to remove foam or fat.
• Remove sachet depices or bouquet garni.
• Puree the soup if the recipe calls for it.

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Serving Soups

• Hot soups should be kept at 165F.
• Keep soups covered to prevent cross contamination
  and to prevent a skin from developing.
• Garnishes can be added to soups after they are
  cooked for extra dimension and appeal.