© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Soups
Chapter 12
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
After studying this unit
You will be able to: Prepare a variety of clear and thick
soups Garnish and serve soups appropriately
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Great soups can be made from the finest and most expensive ingredients
or from leftovers from the previous evening’s dinner service and trimmings
from the day’s production.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Escoffier’s Classification of Soups Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Modern Classifications of Soup Clear soups
Broths Consommés
Thick soups Cream soups Purée soups
Bisques Chowders Cold soups
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Clear Soups
Broths Broth-based soups Consommés
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Procedure for Preparing Consommés
Start with cold, grease-free stock Add clearmeat or clarification Slowly bring to a simmer Clearmeat will form a raft Create a hole in the raft to allow liquid
to bubble through After simmering, carefully strain
through several layers of cheesecloth
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Finished Consommé
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Thick Soups
Cream soups Thickened with a roux or other starch
Purée soups Rely on a purée of the main ingredient to
thicken Some purée soups are finished with cream Some purée soups are thickened slightly
with roux
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Puréed Soup
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Other Soups
Bisque Generally made from crustaceans and
thickened with roux Chowder
Hearty soups with chunks of the main ingredient and garnishes
Cold soups Some require cooking and some are
prepared cold
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Cold Soup
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Guidelines for Garnishing Soups The garnish should be attractive The meats and vegetables used should be neatly
cut into an appropriate and uniform shape and size The garnish texture and flavor should complement
the soup Starches and vegetables used as garnishes should
be cooked separately Garnishes should be cooked just until done; meat
and poultry should be tender but not falling apart
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Soup Service
Serve cold soup cold At a temperature below 41°F Often served in an iced bowl with an iced
spoon Serve hot soup hot
Near boiling, 210°F, is ideal