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all about soups
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Soups- Chapter 22Soups- Chapter 22
http://www.youtube.com/watch?v=M2lfZg-apSA&feature=related
Clear SoupsClear Soups Clear soups are used in many types Clear soups are used in many types
of restaurantsof restaurants Often have vegetables, starches and Often have vegetables, starches and
pieces of meat floating in them pieces of meat floating in them Further divided into broth soups and Further divided into broth soups and
consommésconsommés
Broth SoupsBroth Soups Common broth soups include Common broth soups include
minestrone, vegetable, and chicken minestrone, vegetable, and chicken noodle soupnoodle soup
When preparing broth soups, When preparing broth soups, different vegetables, starches and different vegetables, starches and meats are cooked in a flavorful broth meats are cooked in a flavorful broth or stockor stock
ConsomméConsommé A perfectly transparent and intensely A perfectly transparent and intensely
flavorful soup that’s made by flavorful soup that’s made by clarifying stockclarifying stock
Finest of the clear soups, expensive Finest of the clear soups, expensive because it’s time consumingbecause it’s time consuming
Clarifying involves removing all Clarifying involves removing all impurities from the stock, involves impurities from the stock, involves something called “clearmeat”something called “clearmeat” Mixture of ground meat, vegetables and Mixture of ground meat, vegetables and
eggs whites added to a stock to trap eggs whites added to a stock to trap impuritiesimpurities
ConsomméConsommé
Thick SoupsThick Soups These soups are filling because of These soups are filling because of
their dense consistencytheir dense consistency Thickened with puree, starch based Thickened with puree, starch based
thickeners, or a combo of boththickeners, or a combo of both Thick soups are divided into 4 groupsThick soups are divided into 4 groups
1. puree soups1. puree soups 2. cream soups2. cream soups 3. bisque soups3. bisque soups 4. chowders4. chowders
Puree SoupsPuree Soups
A soup thickened using a A soup thickened using a puree of well-cooked puree of well-cooked ingredientsingredients
Cooked until soft then Cooked until soft then blended until smoothblended until smooth Legumes, potatoes, winter Legumes, potatoes, winter
squash or ricesquash or rice
Cream SoupsCream Soups Consists of milk or stock thickened Consists of milk or stock thickened
with both flour and pureed with both flour and pureed ingredients then often finished with ingredients then often finished with creamcream
Richest and silkiest of all soupsRichest and silkiest of all soups
BisquesBisques
A seafood based soup that is A seafood based soup that is thickened with either rice or a rouxthickened with either rice or a roux
Shrimp, lobster bisquesShrimp, lobster bisques
ChowderChowder
An American seafood based soup An American seafood based soup that is flavored with dairy product, that is flavored with dairy product, bacon and potato, thickened with bacon and potato, thickened with flourflour
Clam ChowderClam Chowder
Specialty SoupsSpecialty Soups
Cold soupsCold soups Gazpacho- cold tomato soupGazpacho- cold tomato soup Vichyssoise- cold cream of potato and Vichyssoise- cold cream of potato and
leek soupleek soup Borscht- beet and red cabbage soupBorscht- beet and red cabbage soup
Garnishing SoupsGarnishing Soups
A well garnished soup improves the A well garnished soup improves the appearance and texture of the appearance and texture of the finished soupfinished soup
Garnishes should be in bite-sized Garnishes should be in bite-sized piecespieces
Garnishes should be tenderGarnishes should be tender Hot soups should be served hot, and Hot soups should be served hot, and
cold soups should be cold soups should be