Transcript SOUPS - Wisconsin Restaurant Association

SOUPS
TWO KINDS
• CLEAR
• THICK
– quality stock forms the best soup
Clear Soups
• Flavored stocks
• Broths
• Consummés
Broth
• Essential base in creating other soups
• Made from combination of stock,
vegetables or meat, mirepoix, and bouquet
garni
Consummé
• Rich, flavorful broth or stock that has been
clarified.
• Consists of mirepoix, seasonings, meat and
egg whites.
Clarify
• Means to make it absolutely clear
• A tomato product, egg white and oignon
brûlè (oy-NYON broo-LAY), a burned
onion that has been grilled over very high
heat to brown the outside are used to clarify
the stock.
Raft
• As ingredients simmer raft, or meat and egg
white proteins will form on the surface.
• Raft traps any impurities in the mixture that
can cloud it.
Consummè
• Should be
– Clear
– Aromatic
– Emphasize the major ingredients
THICK SOUPS
• CREAM SOUPS
• PUREE SOUPS
CREAM SOUPS
• Made with a thickener
Roux
mixture of fat and flour
Major ingredient should be the dominant flavor
mushroom soup-dominant flavor should be mushrooms,
not cream
Thickness of soup must be heavy cream, texture should be
smooth
Garnished with bit of soup’s main ingredient
PUREE SOUPS
• Similar to cream soups
both use pureed main ingredient that is
blended into soup
Difference
cream soups thickened by a fat
pureed soup thickened by starch found
in pureed main ingredient
Both
• Are made with sachet d’ èpices or bouquet
garni, and a liquid
Pureed soups
• Are more course than cream soups
• Flavor of main ingredient should be
dominant.
• Should pour easily from ladle
Other thick soups
• Bisque
Made from pureed shellfish shells
lobster, shrimp or crab
Shells are pureed along with the
vegetables to enhance flavor
Has slightly grainy texture
Chowders
• Hearty soups made like cream soups
– Chowders are not pureed befor cream is added
– Include large pieces of main ingredients
(usually potatoes) and garnishes
– Almost always include milk or cream
– Usually thickened with a roux
Speciality Soups
• Minestrone-tomato-based vegetable soup
from Italy
• Gumbo-thick Creole soup from Louisiana
made with okra and filè (fee-LAY) powder
• Vichyssoise (vee-shee-SWAH) cold potato
and leek soup from France
• Gazpacho- cold tomato based soup made
with cucumbers, onions, green peppers, and
garlic from Spain
• Borscht-a Russian cold beet soup
Cooking soups
• Cooked properly at a gentle boil, stirred
occasionally
• Cream soups should never be boiled-causes
milk fat to break down making the soup too
watery.
• Scum or foam that rises to top should be
removed.
Finishing
• Cool
• Finish by blotting soup with brown paper
towels to get rid of unwanted fat.
• Garnish just before serving