Week 6 Soups PDF

SOUPS CHAPTER 9 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS CLASSIFICATION OF SOUPS • Clear soups: all based on a clear, un-thickened broth or stock. – Broth and bouillon • Simple, clear soups without solid ingredients. – Vegetable soup • Clear, seasoned st...

SOUPS CHAPTER 9 Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS CLASSIFICATION OF SOUPS • Clear soups: all based on a clear, un-thickened broth or stock. – Broth and bouillon • Simple, clear soups without solid ingredients. – Vegetable soup • Clear, seasoned stock or broth with the addition of one or more vegetables. – Consommé • A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS CLASSIFICATION OF SOUPS (CONT’D) • Thick soups: opaque soups thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients. – Cream soups • Thickened with roux, beurre manié, liaison, or other added thickening agents. Plus milk and/or cream. – Purées • Naturally thickened by puréeing one or more of ingredients. Purées are normally based on starchy ingredients. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS CLASSIFICATION OF SOUPS (CONT’D) • Bisques – Thickened soups made from shellfish and almost always finished with cream. – The term bisque is sometimes a marketing term rather than a technical term. • Chowder – Hearty soups made from fish, shellfish, and/or vegetables. – Chowder usually contains milk and potatoes. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS CLASSIFICATION OF SOUPS (CONT’D) • Potage : Potage is a term sometimes associated with thick, hearty soups, but it is actually a general term for soup. – A clear soup is called a potage clair in French. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS SPECIALTY AND NATIONAL SOUPS • Specialty soups are distinguished by unusual ingredients or methods. – Turtle soup – Gumbo – Peanut soup – Cold fruit soup – Cold soups • Jellied Consommé • Cold cream of cucumber soup • Vichyssoise Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. UNDERSTANDING SOUPS VEGETARIAN SOUPS AND LOW-FAT SOUPS • Vegetable soups for vegans must contain no meat or any other animal product. – Must be made with water or vegetable stock. – Use a starch slurry or a roux made with oil rather than butter to bind thick soups. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. SERVICE OF SOUPS STANDARD PORTION SIZES • Appetizer portion: 6–8 oz (200–250 mL) • Main course portion: 10–12 oz (300–350 mL) Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. SERVICE OF SOUPS HOLDING FOR SERVICE • Serve hot soups hot, in hot cups or bowls. • Serve cold soups cold, in chilled bowls or even nested in a larger bowl of crushed ice. • Heat small batches frequently to replenish the steam table with fresh soup. • For consommés, vegetable garnish is heated separately and added at service time. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. SERVICE OF SOUPS GARNISH • Soup garnishes may be divided into three groups: 1. Garnishes in the soup 2. Toppings 3. Accompaniments Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CLEAR SOUPS BROTH • The difference between a broth and a stock is: – Broth • Made by simmering meat and vegetables • Has a more pronounced flavor of meat or poultry than a stock – Stock • Made by simmering bones and vegetables • Generally richer in gelatin content than a broth Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CLEAR SOUPS Consommé • Consommé means, literally, “completed” or “concentrated.” • The stock used for preparing consommé must be strong, rich, and full-flavored. – Clarification is second in importance to strength. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CLEAR SOUPS CONSOMMÉ (CONT’D) How Clarification Works •Proteins called albumins dissolve in cold water. •When the water is heated, they gradually solidify or coagulate and rise to the surface. •These proteins collect all the tiny particles that cloud a stock and carry them to the surface. •The stock is then left perfectly clear. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CLEAR SOUPS CONSOMMÉ (CONT’D) Basic Ingredients •The mixture of ingredients we use to clarify a stock is called the clearmeat or the clarification. •Lean ground meat •Egg whites •Mirepoix •Acid ingredients Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. PROCEDURE Consommé 1. The stock is well mixed with the clarification ingredients and set on a burner to begin heating. 2. The raft begins to rise to the top. 3. The raft has almost completely formed. The consommé will continue to simmer for a total of 1.5 hours. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. VEGETABLE SOUPS GUIDELINES FOR PREPARING AND EVALUATING VEGETABLE SOUPS • Start with a clear, flavorful stock or broth. • Select vegetables and other ingredients whose flavors go well together. • Cut vegetables uniformly. • Cook vegetables slowly in a little butter before combining with liquid. • Cook starches such as grains and pasta separately and add to the soup later. • Observe differences in cooking times. • Don’t overcook. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CREAM SOUPS THE CLASSIC CREAM SOUPS • Cream soups are simply diluted velouté or béchamel sauces, flavored with the ingredient for which they are named. – Thicken a liquid with roux (or other starch). – Cook and purée the ingredients. – Add the milk or cream. • What we now call cream soups were divided into two groups in the past: – Veloutés and creams Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CREAM SOUPS STANDARDS OF QUALITY FOR CREAM SOUPS • Appearance – Shiny surface. Good color from main ingredient. – Not discolored from overcooking; attractively garnished. • Taste – Distinct flavor of the main ingredient. – No starchy taste from uncooked roux. • Texture – About the consistency of heavy cream; not too thick. – Smooth; no graininess or lumps. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. CREAM SOUPS CURDLING • Observe the following guidelines to help prevent curdling: 1. Do not combine milk and simmering soup stock without the presence of roux or other starch. 2. Do not add cold milk or cream to simmering soup. 3. Do not boil soups after milk or cream is added. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Purée Soups TECHNIQUES 1. Sweat onions, mirepoix, or other fresh vegetables in fat. 2. Add stock or other liquid. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Purée Soups TECHNIQUES (CONT’D) 3. Add starchy vegetables or other remaining vegetables. 4. Purée the soup with an immersion blender, a food processor, or food mill. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.