Transcript Document 7181716

Classification of Soups
► Clear
Soup
 Broth, Bouillon- Clear soup without solid
ingredients
 Vegetable- clear soup with vegetables
 Consomme- rich, flavorful broth that has been
clarified to make it perfectly clear
Thick Soups
► Cream
Soups
 Thickened with roux, beurre manie, liaison, or
other thickeners plus milk or cream
 Named after the main ingredient in the soup.
 Cream of ________.
Thick Soups
► Purees-
soups that are thickened by
pureeing one or more of the ingredients in
the soup
► Bisque- thick soup made with shellfish
► Chowder- hearty soup made with fish,
shellfish and or vegetables. Usually contain
milk and potatoes
Specialty Soups
► Unusual
ingredients or methods
► For Example
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Turtle Soup
Gumbo
Peanut soup
Cold fruit soup
vichyssoise
Clear Soups
► Clarification
 Coagulation of proteins- under controlled
environment we can use process to clarify
soups
Clarification
► Ingredients
--- AKA Clearmeat
 Lean ground beef
►Adds
flavor and protein
 Egg whites
►Mostly
albumin- aid in clarification
 Mirepoix- helps form the raft, and adds flavor
►Must
be cut small
 Acid- added to help coagulate the protein
Cream Soups
► Veloute
or Cream soups
► Veloute
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Veloute sauce
Pureed flavoring ingredients
White stock
liaison
Cream soups
► Cream
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soups
Bechamel sauce
Pureed flavoring ingredient
Milk
Cream
Curdling
► Curdling
is a common problem with cream
soups
► The heat of cooking and the acidity in the
milk/ cream are the causes
► Roux and other thickeners stabilize the milk
or cream
To avoid curdling
► To
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avoid…
Thicken the milk before adding to the stock
Thicken the stock before adding the milk
Temper the stock into the milk before adding
Do not boil soups after milk has been added
Basic method for cream soups
► Sweat
vegetables in butter
► Add flour, stir to make roux
► Add stock slowly
► Add any other vegetables or flavors
► Simmer until tender
► Skim fat
► Puree and/or strain
► Finish with cream or liaison
Basic method for puree soups
► Sweat
vegetables in fat
► Add liquid
► Add dried or starchy vegetables
► Simmer until vegetables are tender
► Puree soup
► Add cream if needed
► Season