THE SOUP KITCHEN

UNDERSTANDING SOUPS

DEFINITION OF SOUP 1 : a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food

2 : something (as a heavy fog or nitroglycerine) having or suggesting the consistency or nutrient qualities of soup 3 : an unfortunate predicament

CLASSIFICATIONS OF SOUPS

CLEAR OR UNTHICKENED SOUP THICK SOUPS SPECIALTY SOUPS

CLEAR SOUPS

BROTH AND BOULLION VEGETABLE SOUPS CONSOMME

BROTH & BOUILLON

SIMPLE CLEAR SOUPS WITHOUT SOLID INGREDIENTS

BROTH

Broth - a flavourful liquid obtained from simmering meats and/or vegetables Broth is made by simmering meat and vegetables while a stock is made by immering bones and vegetables a more pronounced flavour of meat or poultry base for soup when meat flavour is desired expensive due to meat waste most often used in place of stocks in clear soups

clear vegetable soups

vegetable soup

seasoned stock or broth, with one or more vegetables, and sometimes; meat, poultry, or starches (ie. rice/pasta) most vegetable soups are made from meat or poultry stock or broth meatless or vegetarian soups are made from vegetable stock

vegetable soup preparation

1.

Start with a clear, flavourful stock or broth 2.

Combine vegetables and flavours that compliment one another 3.

Cut vegetables uniformly 4.

Saute vegetables sowly in a little butter to add richness and flavour 5.

Cook starches separately before adding to soup

Preparation continued

5.

Cook starches separately before adding to soup 6.

Observe differences in cooking times depending on the vegetable type 7.

Do not over cook

consomme

a strong concentrated stock or broth

consomme

A rich, flavourful stock or broth that is clarified to make it perfectly clear deemed one of the greatest all soups sparkling clarity, rich, full, flavour starter for an elegant dinner

number 1 rule

THE STOCK OR BROTH MUST BE; STRONG, RICH, AND FULL FLAVOURED

CLARIFICATION

The process of coagulation enables the the clarification of stocks to perfect consistancy Protiens called albumins are heated and begin to solidify (coagulate) and rise to the surface forming the raft These proteins collect all the particles that cloud the stock Controlling this process and removing the protiens produces a clear stock

the raft

ingredients

lean ground meat - such as beef shank beef or chicken are used to clarify chicken consomme lean ground fish is used for fish consomme egg whites- made of albumin are used because of their strength in clarifying mirepoix - (and other seasonings) to add flavor

ingredients

mirepoix - cut into fine pieces, so that it will float with the raft raft the coagulated clearmeat floating in a solid mass on top of the consomme A large amount of a particlular vegetable may be added for specific seasoning

consomme procedure

1.

Start with a strong stock, (reduce a stock if necessary) 2.

Use a stock pot with a spigot if possible, in order to drain your soup without disturbing the raft 3.

Combine the clearmeat ingredients in the pot and mix vigorously 4.

OPTIONAL - mix in a small amount of cold water or stock- let stand 30-60 minutes- allows protiens to dissolve out of meat

5.

Gradually add the cold, degreased stock and mix well with clearmeat. A cold stock will not cook the proteins on contact.

6.

Bring to a simmer slowly 7.

Stir occasionally, so the meats do not burn on the bottom 8.

Stop stirring at simmering point. The raft should begin to form on the top.

9.

Lower heat. Do not cover. Do not boil. Boiling will break up the raft.

10.

Simmer 1 1/2 hours, without disturbing the raft.

final steps

11.

Strain through china cap lined with cheesecloth. If you are not using a spigot stock pot; ladle the stock slowly without breaking the raft.

12.

Degrease. Remove all traces of fat from the surface. (Strips of clean brown paper can accomplish this) 13.

Adjust the seasoning. Kosher salt is preferred for clarity

Thick soups

CREAM SOUPS - involve the basic methods of sauce making, thickened with a roux, buerre manie, liason, or other thickener, plus milk or cream - usually named after their major ingredient.

PUREES - naturally thickened by pureeing one or more of the ingredients. Not as smooth as cream soups. Based on starchy vegetables. May or maynot contain milk.

bisques

Thickened soups made from

SHELLFISH

, prepared like cream soups, and generally finished with

cream

.

The term bisque is occasionally used incorrectly on menus for vegetable soups.

chowders

Hearty soups made from fish, shellfish, vegetables. Usually contain milk and potatoes.

potage

A term associated with thick hearty soups, however; it is a general term for soup.

A clear soup is called a potage de clair.

the classic cream soup a diluted, flavored sauce

1.

Veloute soups veloute sauce pureed flavouring ingedients white stock - to dilute liason to finish

bechamel

1.

Bechamel Soup

Bechamel Sauce Pureed flavouring ingredients Milk or white stock to dilute Cream to finish

curdling

Curdling is a common problem due to the use of creams and milks Curdling can be caused by the heat of cooking and / or the acidity of the soup ingredients.

to prevent curdling

1.

Do not combine milk without the presence of a roux ✤ Thicken the stock before adding milk ✤ Thicken the milk before adding to soup 2.

Do not add cold milk/cream to simmering soup.

✤ Heat the milk separately ✤ Temper the milk, by adding hot soup to it 3.

Do not boil soup after milk or cream is added

quality of cream soup

1.

THICKNESS - heavy cream 2.

TEXTURE - smooth, no lumps, no graininess 3.

TASTE - flavour of the main ingredients - no

uncooked roux

taste

cream soup procedures

• Method 1. 1.

Prepare Bechamel or Veloute, using roux.

2.

Prepare the flavouring ingredients. Cut vegetables and sweat in butter for 5 minutes. Cut poultry into small pieces for simmering.

3.

Add to sauce and simmer until tender.

4.

Skim fat/scum from soup surface.

5.

Puree in food mill or with immersion blender.

6.

Add white stock or milk to thin to proper consistancy.

7.

Finish with liason or heavy cream.

method 2

1.

Sweat vegetables in butter, do not let them color.

2.

Add flour to the vegetables to make a roux.

3.

Add white stock slowly, so lumps do not form.

4.

Add remaining vegetables, solid ingredients, or flavourings.

5.

Simmer until tender.

6.

Skim any fat.

7.

Puree and strain.

8.

Add hot stock or milk. Adjust seasoning.

9.

Finish with heavy cream / liason.

method 3

1.

Bring white stock to boil.

2.

Add vegetables and flavourings 3.

Simmer until all are tender.

4.

Thicken with roux, buerre manie, or starch.

5.

Simmer until starch taste disappears.

6.

Skim fat.

7.

Puree or strain.

8.

Add hot/tempered milk/cream. adjust seasoning

the finished product

pureed soup

puree soups

Made by simmering dried vegetables, especially high starch vegetables, in stock or water.

They are finished by pureeing.

Not as smooth and refined as cream soups.

Heartier and coarser in texture and character

basic procedure

1.

Sweat mirepoix or other vegetables in fat.

2.

Add liquid.

3.

Add dried or starchy vegetables.

4.

Simmer until vegetables are tender. Monitor cooking of fresh vegetables carefully.

5.

Puree soup in food mill or with immersion blender. It is not necessary to puree all soups, as variations in texture are desired.

6.

Some vegatable soups may need to be thickened with a little starch if desired.

7.

Add cream if required, adjust seasoning.

bisques

A cream soup made with shellfish Historically, thickened by rice.

More frequently, thickened with a roux.

More complex, than cream soups, due to shellfish and flavourings.

Rich in taste, expensive, luxury soups

variations for thickening

1.

Beat in Beurre Manie, a little at a time, just before serving, until properly thickened.

2.

Stir in a cornstarch slurry, a little at a time.

3.

Classical Method - Simmer 2 oz in 500ml of the stock, until rice is completely cooked. Liquify in a blender/or through a sieve, and add to soup.

chowders

chowders

Chunky, Hearty soups More like stews than soups Cream soups or puree soups that have been left chunky.

Difficult to catergorize.

Fish, shellfish, vegetables.

Potatoes, milk, cream

Specialty soups & national soups French Onion Soup Gratinee

- The emergence of french cooking in North America, transformed this ancient soup to an updated version. Originally, a soup made by peasants, due to the low cost and availablility of onions.

Flavour from the broth, caramelized onions and sherry.

french onion soup

borscht

Made mostly from beets ,with leeks and cabbage.

A specialty of eastern European/Russian cuisine, primarily of the poorer people (beets were cheap). The soup dates at least to Medieval times.

Served either hot or cold.

borscht

gulyas - goulash

gulyas - goulash

Origins from Hungary.

Food historians trace the genesis of Goulash (gulyas), a thick soup/stew, to 9th century Hungarian shepherds. Over the years, Hungarian Goulash evolved from peasant fare to signature national dish.

"Gulyas" literally translates as "herdsmen." Dried meats and vegetables were eminently portable and easily reconsituted.

pho - bo vietnamese Beff and rice noodle soup

pho - bo

National soup of Vietman.

Pho has changed much during its nearly 100-year history. At its birth, pho was basically just boiled beef, noodles and broth. Inventive cooks then developed the raw beef version (pho bo tai) and chicken pho (pho ga), during wartime when beef was scarce, they made pork pho (pho lon). Though these and other variations exist, most people define pho as a beefy affair.

Caldo verde

Caldo Verde is Portuguese national soup.

This soup is made with potatoes, julienned cabbage and a sprinkle of olive oil Due to its simplicity and lightness it is usually served at the beginning of a meal or as a late supper.

minestrone

Name for a variety of thick Italian soups made with vegetables Often with the addition of pasta or rice . Ingredients include beans , onions , celery , carrots , stock, and tomatoes .

Minestrone is one of the cornerstones of Italian cuisine, and is probably more widely dispersed and eaten throughout Italy than pasta .

Minestrone originally was a very humble dish and was intended for everyday consumption, being filling and cheap, and would likely have been the main course of a meal. Minestrone is part of what is known in Italy as cucina povera (literally "poor kitchen") meaning poorer

gazpacho

gazpacho

A cold Spanish soup originating in the Southern region of Andalusia . Gazpacho is widely consumed throughout Spain and neighboring Portugal .

An Andalusian concoction based on a combination of stale bread , garlic , olive oil , salt , and vinegar . Originally a cold breadsoup.

gazpacho

Beginning in 1492 , the tomato and the bell pepper were brought to Europe. Gazpacho is only available during the warm summer months.

In Andalusia, there are several types of gazpacho and many do not include tomato as an ingredient. One very popular type of gazpacho is white gazpacho or ajo blanco malagueño (typical from some zones in Málaga and Granada), made principally with almonds, bread, garlic, vinegar and oil.