Soups

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Soups
Trivia Which artist is famous for this piece?

• Blue Book Ch. 22

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Soups

• May be rich with meats and hearty with
  vegetables, noodles, rice, or barley
• Some are eaten chilled
• Shrimp bisque
• Vichyssoise
• Gazpacho
• May begin the meal or be served as the main dish

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Uses of soups

• Appetizer
• Stimulates appetite
• Clear soups
• Main dish
• Hearty stock soups with veggies, meat, grains
• Chowders, stews, cream soups can be a meal in
  themselves
• Croutons toasted bread cubes may be seasoned

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Kinds of Soups

• 2 main categories
• Stock
• The liquid in which meat, poultry, fish, or
  vegetables were cooked
• Clarified strained cleared of any solid
  materials
• Bouillon clear made from meat
• Consommé may have vegetables, rice, or noodles
  made from meat vegetables
• Meat stock soups
• Chicken Noodle
• French Onion
• Milk
• Examples
• Cream of Tomato Clam Chowder

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Milk Soups

• Steps in making a cream soup
• Cream sauce is made from milk thickened with
  flour
• Vegetables or seafood are puréed (forced through
  a strainer to separate pulp juices)
• Add puréed veggies/meat to the cream sauce
• Bisque made from thickened milk and pieces of
  seafood
• Chowder Stew
• Soups made with unthickened milk
• Fish, meat, or veggies in small pieces are added
• Some are based with tomato water

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Steps to make milk-base soups

1. Melt the fat over low heat
2. Blend the flour with the melted fat cook the
   mixture until bubbly
3. Remove cooked fat flour from the heat whisk
   in the milk
4. Cook the mixture over low heat with constant
   stirring until it boils thickens

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Points to remember when making milk based soups

• Milk requires a low temperature to prevent
  scorching
• Vegetables should be cooked in small amounts of
  water until fork tender
• Protects nutrients flavor
• Starch grains need to be separated by cold water
  or melted fat to prevent lumping

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Steps to make stock soup

• Use bones less tender meats
• Cut meat and veggies into small pieces
• Break the bones to increase the surface area
  exposed to the liquid of the soup
• Add water to cover the meat
• Simmer, dont boil the soup
• Protects the flavor nutrients
• Strain soup to separate the broth
• Refrigerate then remove the layer of fat on top

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Nutrient Contributions of Soups

• Determined by the foods used to make the soup
• Clear little nutrient value
• Increase nutrient value by adding
• Vegetables (vitamins)
• Meats (protein)
• Noodles (carbohydrates)
• Make it a hearty soup!!
• Milk soups have calcium, vitamins, protein of
  the milk

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Fortifying your soups

• Add barley to beef soups
• Add oranges to bean soup
• Add fresh garlic cloves to any broth
• Add fresh potatoes to cream soups
• Include tofu in clear broths
• Add pasta
• Add mustard greens
• Skim off excess fat

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Tips for microwaving soups

• Milk based soups will boil over quickly (fill the
  heating container 2/3 full)
• Adapt recipes count on ¼ the cooking time
• Used undiluted canned soup for a quick sauce for
  meat
• Cut vegetables into uniform pieces
• Cover the soup and stir several times during
  cooking

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Convenience soups

• Most canned soups are condensed
• Part of the water has been removed
• Add water heat to serving temperature
• Some are ready-to-serve (dont add water)
• Dehydrated soups
• Powder-like mixture
• All of the water has been removed
• Reconstitute add water, heat, serve
• Keep well on shelf for a long time
• Can be used as a dip, marinade, sauce, or gravy

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Other soup short cuts

• Bouillon cubes meat extracts compressed into
  cubes
• Ready-to-use vegetable blends
• Frozen or fresh
• Slow cooker
• Place meat, veggies, water, seasonings in the
  pot and leave it cook all day
• Use convenience soups in casseroles stews