THE REFRESHER

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Soup is l iquid which has the base of the stock, which is strengthened by addition of external vegetables and meat. These may or may not be thickened as in the case of broths and consommés.

It can also be defined as a l iquid food containing the soluble nutrients and flavor of meat, f ish, poultry, vegetables or cereals.

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Soup is served as the second course in French classical menu.

All hot soups should be served piping hot. The value of soup will depend on the ingredients used.

Clear soups are value only to stimulate the appetite at the beginning of the meal, while thick soups are nourishing as well as appetizing.

Soups can be classified as follows…

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Stock

Body

Thickening agents

Garnish

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Use strong, flavorful, clean and first class stock.

The soup should always served piping hot. The garnish should be small and dainty, so that

they can be easily picked up by the soup spoon. Use fresh ingredients.

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If cream is used as a garnish add it only at the last stage and never reheat the content after adding as it will curdle the mixture.

Appropriate accompaniments such as various crackers, bread sticks, cheese croutons, bread rolls should always be served.

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A clear soup prepared from beef, chicken or game stock, garnished with a variety of ingredients.

This can be served hot or chilled. Consommé takes its name generally from the garnish.

The word Consommé is derived from the Latin word (consummate) meaning bring to completion or perfection. E.g..are

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Consommé julienne – garnished with strips of vegetables like turnips, carrot, beans etc

consommé royale – garnished with savory custard cubes.

Consommé Celestine – garnished with strips of pancake.

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Consommé ala Carmen – tomato puree, julienne of tomato, truffles, slice of hard boiled egg.

Consommé jardinière – batons of vegetables.

Consommé brunoise – small dices of vegetables.

Consommé vermicelli – Consommé with any pasta -

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Consommé is a thin clarified soup, usually made from beef stock.

Cold beef stock is mixed with minced meat and egg white, peppercorns and bay leaf.

Soup is cooked on a high flame till the raft is formed on the top and then the flame is reduced which helps to suspend or impurities adhere to raft and thus a clarified soup is got which is usually crystal clear.

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It can be served hot or chilled. It is a strongly flavored, clarified soup. Its flavor is

improved further by adding of meat, vegetables, seasonings and flavorings.

The foundation liquid used is rich cold beef stock to which raw meat mince, fine diced or chopped carrots, celery, leeks, egg white with shell and seasoning such as crushed pepper, bay leaf are added and mixed well.

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This mixture is placed on high fire initially, when it starts boiling it is then simmered.

The proteins in the egg and meat coagulates and binds.

This coagulated mass rises and forms the raft. It is then further simmered for at least a hour and strained without breaking the raft.

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A good stock cooked with diced meat, vegetables and rice or barley and served with the solids. Some of the nourishment is retained in the solids by putting them in to the liquid. Broths are also different from other soups in having the thickening put in the beginning and cooked with the other ingredients.e.g.

Scotch broth Minestrone Petite marmite

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Sweated broth-The vegetables and meat are

sweated in butter or oil and then added with a good stock and cooked.e.g.

Minestrone, leek and potato soup.

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Unsweated broth-The vegetables, meat and cereals

are not sweated, instead a good stock mixed with brunoise of vegetables, diced meat and cooked till the meat is tender.e.g.

Mutton broth, scotch broth, chicken broth, vegetable broth.

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A soup thickened with its main ingredient and passed through the sieve. Milk or little milk blended with milk is added, to prevent the puree from separating out, but not as a thickening agent.

The consistency of the soup should be like a thick cream. Generally served with croutons.e.g. Puree de lentils Puree de haricot blanc Puree parmentier Puree de tomatoes Puree de poi's fraise.

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A soup of cream consistency which is generally made with vegetable puree mixed with béchamel or white sauce.

It is always finished with cream. Stock are cooked with appropriate roux, white roux for cream soup and blond roux for veloute along with flavoring vegetables.

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Veloutes are always finished with a liaison of egg yolk and cream. The word veloute in English means “velvety”, this describes the finished texture and appearance of the sauce. Crème de celeri Crème de tomate Crème de asparagus.

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An American soup resembling as that of a stew made of meat, fish or vegetables with milk salt pork and various other seasonings.

Crackers are generally added just before serving. They are thick soup of seafood or vegetables usually

thickened with potato or corn and cream.e.g.. Clam chowder. Seafood chowder. Prawn chowder Pork chowder. Vegetable chowder.

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These are thickened fish soups made generally from shell fish and fish stock and thickened with cream.

Diced fish are served in it. Usual thickening agent is rice.e.g.. Bisque de homard Crab bisque

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A term used for thick soups made with puree of shell fish. The term also denotes thick puree of chicken, game or vegetables.e.g.. Coulisse de crabes Coulisse de ecrevisses.

Regional dish that is originated from the south of America. Contains okra and rice.

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