Soups and SaucesFoods and Nutrition

What is soup?Soup is basically a liquid with

something to thicken it. Soup variation comes from the

proportion of one ingredient to the other and the creativity of the Chef!

2 Main Types of Soups are: Stock/broth based or Cream based1. Stock or broth based:

A flavorful liquid made by simmering meat, poultry, fish or vegetables in water. Home made stocks are a great way to get rid of food scraps. Think of turkey soup after Thanksgiving! Stocks and broths can also be purchased in canned or boxed forms, or in dried bouillon forms.4 mains stocks/broths are:

Poultry Beef Vegetable Fish

2. Cream Based Soups:These are milk based soups that are usually thickened by adding flour to the base. The mixture of ingredients in these soups are often pureed.Think of Lobster Bisque or Broccoli Cheddar from Panera Bread!

Variations of these soups include:Chunky Soups:

These have tons of vegetables and can be a meal in a bowl since they are so hearty. Examples would be Chowders, Mulligatawny and Minestrone.

Fruit Soups:These may served hot or cold. These soups are usually pureed and flavored with spices. They may be thickened with corn starch, gelatin, buttermilk or yogurt.

Cold Soups:Cold vegetable soups can be a refreshing beginning to a meal. Many cold soup recipes originated in hot climates.

Examples: Vichyssoise and Gazpacho

Also in the Soup family:Stews:

Any dish prepared by stewing or simmering small pieces of food in a tightly covered pan. Most stews include vegetables and some type of meat, poultry or fish. Other names for stews include:

• Ragout(usually includes meat)• Fricasse(usually includes poultry)• Some ethnic stews we might be familiar

with: Goulash, Irish Stew, Dovi (Zimbabwe), Isreali wheatberry, Posole(Mexican), Burgoo(Kentucky).

Closely related to soups:Sauces:

These were invented to cover up the taste of food that was going bad. Now we use them to enhance the flavor of food. Sauces are flavored liquids that are often thickened.

Basic Sauces Include: Hollandaise Basic white sauce Light and brown sauce Stock based sauces Tomato based sauces(Yes even Ketchup!) Salad dressings

Nutrient contribution:By adding vegetables to your

soup vitaminsBy adding meat to your soup

proteinBy adding pasta or rice to your

soup carbohydratesBy eating milk based soups

calcium, vitamins and protein

Techniques in Soup Preparation:In this unit we will be focusing on 3 techniques for soup making:

1. Mirepoix2. Slurry3. Roux

Mirepoix

A mixture of chopped Onions, Carrots and Celery (known as aromatics) usually sautéed in butter or oil and used as a flavor base for many soups and stocks. We will be using a Mirepoix for our Chicken Noodle Soup Lab.

SlurryA mixture of cornstarch and

liquid used to thicken a sauce. This technique will be used in our Egg Drop Soup Lab.

RouxMade using equal parts fat and

flour to thicken soups and sauces. This technique is usually used for chowders.

Soups to know:Bisque: A milk based soup often

made from thickened milk and seafood or shellfish.

BorschtA Russian Soup often served cold

made primarily with beets and sour cream.

BouillonA clear soup made from meat.

Can be concentrated.

Broth/StockThe liquid obtained by simmering meat or

poultry, boned and vegetables in water. It is strained and fat removed and used as

4 types: Beef, Poultry, Fish and VegetableCan be made from scratch or purchased pre

made

Brunswick StewA southern stew featuring two

types of meat and vegetables.

Burgoo

A famous Kentucky stew usually made from several kinds of meat and a variety of vegetables. Usually highly spiced.

Chili Con CarneA spicy Mexican-American dish of

beef, tomatoes and beans.

ChowderA milk based soup mad from UN-

THICKENED milk, fish, shellfish or vegetables. Clam Chowder is an example.

CioppinoAn Italian based fisherman’s

chowder or stew containing various kinds of seafood “chipped in” at the end of the day. Popular at the Fisherman’s Warf, San Francisco.

ConsomméA clear soup made from meat

and vegetables. Can be jellied.

GazpachoA Spanish vegetable soup that

can be served hot or cold.

BouillabaisseA French Fisherman’s chowder.

Tomato based with shrimp, mussels, and various of types of seafood. Also served in New Orleans.

StewA combination of meat and

vegetables and a small amount of liquid, simmered slowly to tenderize.

VichyssoiseA French cold and creamy potato

soup.

ScallopedCream soups used as an

ingredient in Casseroles.

MulligatawnyAn Indian meat(usually lamb) and

vegetable soup.

MinestroneA rich thick Italian vegetable

soup, often contains beans and pasta.