Transcript VRQ Level 2 Soup classifications

Soups
VRQ2 Theory
Unit 707
UPK 707
Broths
 These are soups made using the
appropriate stock and vegetables.
 These soups have a high proportion of
ingredients to stock (50 : 50) and are hearty
filling food.
 Must use a very well flavoured stock as
base.
 Ingredients must be neatly prepared, can’t
hide any mistakes!
 Can be lightly thickened with own
ingredients, ie; barley, rice or pasta
 Examples;
 Minestrone
 Scotch broth
 Cock a Leekie
 Cultivateur
 Paysanne
Puree Soups
 Composed of a single basic ingredient
i.e. Single vegetable, combination of
vegetable or Single item of poultry, game,
meat or fish
 Supported by a thickening agent which
could be :
Rice for puree of poultry, fish and certain veg
Potatoes, Root Vegetables, Pumpkins
Liquids
 Generally;
White bouillon
Also milk
2 LTRS of liquid to 1 litre of actual puree
Examples of Puree Soups
 Potage St Germain – Green pea soup
 Potage Crecy – Carrot Soup
 Potage Parmentier – Leek and Potato
Soup
 Potage Egyptienne – Yellow pea soup
Thick Soups – Potages Lié
 These soups come in several forms,
there are the unpassed types, such as
Broths and Potages
 These soups are made by cooking
various types of meat and vegetables in
stock
 The thickening coming from either
cereals or a farinaceous component.
Cream Soup
 Are soups that are made from stocks and
cooking liquors that can not thicken
themselves without a thickening agent they
are often thickened with flour and always
finished with cream and/or milk.
 A puree soup that has been finished with
cream is referred to as a cream soup.
Alternative method for
Cream soups.
 Make a roux (45g butter, 45g flour)
 Use infused milk (500ml) to make a thick
Bechamel, pass and reboil.
 Add cooked pureed and passed ingredient
(500g) to Bechamel, add cream (100ml)
season and garnish.
Velouté soups.
 A thick soup made from white stock and
a roux, finished with a liaison of egg yolks
and cream.
Examples Of Velouté and Cream
Soups
 Velouté Doria – Cucumber Soup
 Velouté Agnès Sorrel – Chicken,
Mushroom and Tongue Soup
 Crème Dubarry – Cauliflower Soup
 Crème de Champignons – Mushroom
Soup
 Crème de Tomate – Tomato Soup
Thickened Passed Soups
 These soups usually are comprised of a
roux base, or farinaceous base to act as
the thickener to suspend the liquidised
ingredients, they can be divided into;
 Puree
 Cream
 Velouté
 Bisques
 Brown Soups
Tradition garnishes
 Croutons or fried bread for veg purees
 Small dice of poultry or game – meat soup
 Small dice of the cooked Fish – fish based !
All puree soups are to be liquidised and
finished last minute with 100g butter per 1
litre of soup
Consommé- Clear Soups
 Consommés are Soups made from
clarified stocks
 The base stock should be very strong, as
these soups should be well flavoured
 After clarification, these soups should be
crystal clear
 Garnishes can be used, or the consommé
can be chilled to set it, chopped and
served cold
Basic Recipe-Clarification
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500g Minced Shin of Beef
Salt
4 x Egg whites
Cold white or brown beef stock
Carrot, onion, celery, leek finely chopped
Bouquet Garni
Peppercorns 8 - 10
Clarification raft
Consommé examples
 Royale – Flavoured egg custards (Half egg, Half cream)
 Brunoise – Carrot turnip, white of leek, celery, onion, petit pois &
French green bean cut into squares, pluche of chervil
 Carmen – Pimento & tomato puree
 Belle Fermière – julienne of cabbage, diamonds of French beans
 Bellini – semolina gnocchi
 Dianne – Game flavoured consommé, quenelles of pheasant
forcemeat Brunoise of celery & pearl barley
 Celestine – Rounds of pancake layered with chicken forcemeat &
truffle
 Madrilène - Chicken flavoured with tomato, celery & red pimento
(served hot or cold)
Consomme Brunoise and Royale Garnish
Bisques
 Bisques are thickened soups made from
shellfish
 The thickening agent in these soups’ is rice
 Shrimp, Prawns, Crab and Lobster are all used
to make these soups
 These Crustacea should always be used live
when making these soups
 Their shells are used as a great deal of flavour
is contained in them.
Bisques – Cont.
 When cooked the entire mass is
liquidised and then passed.
 A powerful liquidiser is required
 You may wish to remove the hard claw
and carapace shells before processing to
limit the amount of “chalkiness” in the
finished soup
 Cream is used to finish the soup for
service
Some examples of Bisques
 Bisque de Crevettes – Shrimp Bisque
 Bisque de Crabe – Crab Bisque
 Bisque de Homard – Lobster Bisque
Foreign Soups, Potage Etranger
 These are soups
which have no
classification.
 Gazpacho,
Mulligatawny
Cold Soups
 These are a good addition to any chefs
repertoire
 These are refreshing alternatives to hot
soups in the summer months
 Jellied Consommes
 Cold Veloutes and Cream soups
 Appropriate garnish
 Hygiene considerations
 Examples : Vichyssoise, Gazpacho
Brown Soups
 This classification is of soups that are
peculiar to England
 They are brown thickened soups
 The brown colour is usually from gravy
browning
 Examples;
 Brown Windsor
 Thick Oxtail Soup
Questions ????