Classification of Soups

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Classification of Soups

• Clear Soup
• Broth, Bouillon- Clear soup without solid
  ingredients
• Vegetable- clear soup with vegetables
• Consomme- rich, flavorful broth that has been
  clarified to make it perfectly clear

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Thick Soups

• Cream Soups
• Thickened with roux, beurre manie, liaison, or
  other thickeners plus milk or cream
• Named after the main ingredient in the soup.
• Cream of ________.

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Thick Soups

• Purees- soups that are thickened by pureeing one
  or more of the ingredients in the soup
• Bisque- thick soup made with shellfish
• Chowder- hearty soup made with fish, shellfish
  and or vegetables. Usually contain milk and
  potatoes

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Specialty Soups

• Unusual ingredients or methods
• For Example
• Turtle Soup
• Gumbo
• Peanut soup
• Cold fruit soup
• vichyssoise

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Clear Soups

• Clarification
• Coagulation of proteins- under controlled
  environment we can use process to clarify soups

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Clarification

• Ingredients --- AKA Clearmeat
• Lean ground beef
• Adds flavor and protein
• Egg whites
• Mostly albumin- aid in clarification
• Mirepoix- helps form the raft, and adds flavor
• Must be cut small
• Acid- added to help coagulate the protein

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Cream Soups

• Veloute or Cream soups
• Veloute
• Veloute sauce
• Pureed flavoring ingredients
• White stock
• liaison

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Cream soups

• Cream soups
• Bechamel sauce
• Pureed flavoring ingredient
• Milk
• Cream

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Curdling

• Curdling is a common problem with cream soups
• The heat of cooking and the acidity in the milk/
  cream are the causes
• Roux and other thickeners stabilize the milk or
  cream

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To avoid curdling

• To avoid
• Thicken the milk before adding to the stock
• Thicken the stock before adding the milk
• Temper the stock into the milk before adding
• Do not boil soups after milk has been added

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Basic method for cream soups

• Sweat vegetables in butter
• Add flour, stir to make roux
• Add stock slowly
• Add any other vegetables or flavors
• Simmer until tender
• Skim fat
• Puree and/or strain
• Finish with cream or liaison

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Basic method for puree soups

• Sweat vegetables in fat
• Add liquid
• Add dried or starchy vegetables
• Simmer until vegetables are tender
• Puree soup
• Add cream if needed
• Season

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