Transcript Soups

Soups
Types of Soups
•Clear
•Thick
•Specialty
Clear Soups
• Not thickened
• Made from clear stock or broth
• Examples: chicken noodle, tortilla soup,
minestrone, egg drop
Making Clear Soups
• Brown meats and sweat vegetables in
butter/oil or fat rendered from the meat
• Add stock
• Simmer
• Skim off impurities and fats
• Season to taste
Thick Soups
• Puree Soups
– Made by grinding or
pureeing the main
ingredients in a food
processor, blender or
immersion blender
– Examples: split pea,
Butternut squash soup
• Cream soups
– Velvety smooth, thick
soups –made with cream
– Examples: broccoli
cheese, autumn
chowder
Making Thick (puree) Soups
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Sweat vegetables
Add liquids (room temp. or simmered)
Add starchy vegetables
Simmer until vegetables are cooked
Puree the soup
Simmer again to achieve thickness desired
Add thickener or liquid to adjust consistency
Season to taste
Making Cream Soups
• Sweat hard vegetables
• Add flour and make roux
• Add hot stock or milk/cream to roux and
vegetables
• Add seasonings and soft vegetables
• Skim to remove impurities and fat
• Add hot cream or bechamel if needed
• Season to taste
Specialty Soups
• Bisques: Made from shellfish and contains
cream
• Cold Soups: Cooked or uncooked soups that
are chilled; yogurt, cream and purred
ingredients can thicken it
• Chowders: Made from fish, seafood or
veggies; milk and potatoes are often added
• International Soups: linked to different
cultures and nations