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Chapter 9Soups

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1Understanding SoupsClear soups: all based on a clear, un-thickened broth or stock.Broth and bouillonSimple, clear soups without solid ingredients.Vegetable soupClear, seasoned stock or broth with the addition of one or more vegetables.Consomm A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.Classification of SoupsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. Vegetable soup sometimes, meat or poultry products and starches.

2Understanding SoupsThick soups: opaque soups thickened either by adding a thickening agent, such as a roux, or by pureing one or more of their ingredients.Cream soups Thickened with roux, beurre mani, liaison, or other added thickening agents. Plus milk and/or cream.Pures Naturally thickened by pureing one or more of ingredients. Pures are normally based on starchy ingredients.CLASSIFICATION OF SOUPS (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 3Understanding SoupsBisquesThickened soups made from shellfish and almost always finished with cream.The term bisque is sometimes a marketing term rather than a technical term.ChowderHearty soups made from fish, shellfish, and/or vegetables.Chowder usually contains milk and potatoes.

CLASSIFICATION OF SOUPS (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4Understanding SoupsPotage : Potage is a term sometimes associated with thick, hearty soups, but it is actually a general term for soup. A clear soup is calleda potage clair inFrench.

CLASSIFICATION OF SOUPS (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 5Understanding SoupsSpecialty soups are distinguished by unusual ingredients or methods.Turtle soup Gumbo Peanut soupCold fruit soupCold soupsJellied ConsommCold cream of cucumber soupVichyssoise

SPECIALTY AND NATIONAL SOUPSCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 6Understanding SoupsVegetable soups for vegans must contain no meat or any other animal product.Must be made with water or vegetable stock.Use a starch slurry or a roux made with oil rather than butter to bind thick soups.VEGETARIAN SOUPS AND LOW-FAT SOUPSCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 7Service of SoupsAppetizer portion: 68 oz (200250 mL)Main course portion: 1012 oz (300350 mL)

Standard Portion Sizes

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 8Service of SoupsServe hot soups hot, in hot cups or bowls.Serve cold soups cold, in chilled bowls or even nested in a larger bowl of crushed ice.Heat small batches frequently to replenish the steam table with fresh soup.For consomms, vegetable garnish is heated separately and added at service time.

Holding for ServiceCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 9Service of SoupsSoup garnishes may be divided into three groups:Garnishes in the soupToppingsAccompaniments

Garnish

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 10Clear SoupsThe difference between a broth and a stock is:BrothMade by simmering meat and vegetablesHas a more pronounced flavor of meat or poultry than a stockStockMade by simmering bones and vegetablesGenerally richer in gelatin content than a broth

BrothCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 11Clear SoupsConsomm means, literally, completed or concentrated.The stock used for preparing consomm must be strong, rich, and full-flavored.Clarification is second in importance to strength.Consomm

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 12Clear SoupsHow Clarification WorksProteins called albumins dissolve in cold water. When the water is heated, they gradually solidify or coagulate and rise to the surface.These proteins collect all the tiny particles that cloud a stock and carry them to the surface.The stock is then left perfectly clear.

CONSOMM (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 13Clear SoupsBasic IngredientsThe mixture of ingredients we use to clarify a stock is called the clearmeat or the clarification.Lean ground meatEgg whitesMirepoixAcid ingredients

CONSOMM (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 14ProcedureConsomm

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. Vegetable SoupsStart with a clear, flavorful stock or broth.Select vegetables and other ingredients whose flavors go well together.Cut vegetables uniformly.Cook vegetables slowly in a little butter before combining with liquid.Cook starches such as grains and pasta separately and add to the soup later.Observe differences in cooking times.Dont overcook.

GUIDELINES FOR PREPARING AND EVALUATING VEGETABLE SOUPS

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 16Cream SoupsCream soups are simply diluted velout or bchamel sauces, flavored with the ingredient for which they are named.Thicken a liquid with roux (or other starch).Cook and pure the ingredients.Add the milk or cream.What we now call cream soups were divided into two groups in the past: Velouts and creams

The Classic Cream Soups

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 17Cream SoupsAppearanceShiny surface. Good color from main ingredient.Not discolored from overcooking; attractively garnished.TasteDistinct flavor of the main ingredient.No starchy taste from uncooked roux.TextureAbout the consistency of heavy cream; not too thick.Smooth; no graininess or lumps.

STANDARDS OF QUALITY FOR CREAM SOUPSCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 18Cream SoupsObserve the following guidelines to help prevent curdling:Do not combine milk and simmering soup stock without the presence of roux or other starch.Do not add cold milk or cream to simmering soup.Do not boil soups after milk or cream is added.

CURDLINGCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 19Pure SoupsSweat onions, mirepoix, or other fresh vegetables in fat.Add stock or other liquid.

Techniques

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 20Add starchy vegetables or other remaining vegetables.Pure the soup with an immersion blender, a food processor, or food mill.

TECHNIQUES (CONTD)

Pure SoupsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 21