Soups

1. Nutritional Value

• Ingredients will determine• Clearer soups have less nutrients

2. Care of Soups

• Most keep 1-2 days• Thick soups 3-4 days• Most freeze

– Except:• Milk based• Potatoes• Pasta

3. Milk Based Soups(cream soups)

• Cook only on low heat• Stir constantly until thick• Prevent lumps by mixing flour with a small

amount of cold liquid

4. Stock Based Soup

• Stock = bones + fat + peels + water + time• Strained = broth• Bouillon/consommé = clarified broth

– To clarify a broth:• Add slightly beaten egg white and shell• Simmer 10 minutes• Strain

• Can freeze stock

5. Fruit Based Soups

• Served hot or cold• Cornstarch and water based• Desserts or appetizers

• Fruit Based aren’t the only cold soups.• http://www.nytimes.com/interactive/2012/0

6/03/magazine/cold-soups.html?_r=0

6. Tips

• Can be increased by adding pasta, rice or vegetables

• Should use meaty bones• Can use frozen or canned vegetables

13. Condensed Soups

• Water removed• Used for soups and sauces• Don’t buy bulging cans!