SOUPS. B Y.

D E E P E S H WA R S I N G H

S O U P S = I T I S A L I Q U I D F O O D D E R I V E D F R O M M E A T ,

P O U L T R Y , F I S H A N D V E G E T A B L E S .

C L A S S I F I C A T I O N S O F S O U P S :

C L E A R S O U P S

T H I C K S O U P S

S P E C I A L T Y A N D N A T I O N A L S O U P S

CLEAR SOUPS

SOUPS ARE ALL BASED ON A CLEAR UNTHICKEN BROTH OR STOCK .

BROTH = IS A FL AVORFUL LIQUID OBTAINED FROM THE SIMMERING OF

MEATS AND VEGETABLES.

BROTH OR BOUILLON = ARE BOTH SIMPLE CLEAR SOUPS

WITHOUT SOLID INGREDIENTS.

.

• VEGETABLE SOUP = Is a clear

seasoned stock or broth with the

addition of vegetables and sometimes

meat, poultry and starches.

• CONSOMME = Is a rich flavorful stock

o has been clarified to make it

perfectly clear and transparent.

CLEAR SOUPS

CONSOMME = Means completed or concentrated. Is a clarified strong concentrated. Stock

or broth.

BASIC INGREDIENTS: CLEARMEAT = Mixture of ingredients use to clarify a stock.

LEAN GROUND MEAT = One of the major sources of protein that enables the clear meat to

do its job. It has to be lean meat.

EGG WHITES = Being mostly alumin, they greatly strengthen its clarifying power.

MIREPOX = They give added flavor to the consommé and they help to give solidify to the

raft. Raft- Is coagulated clear meat, floating in a solid mass on top of a consommé.

ACID INGREDIENTS = Tomato products for meat and poultry, lemon juice and white wine

for fish are often added. They helps coagulate the protein.

HOW CLARIFICATION WORKS

Coagulation of proteins is important in stock making. One of the major

concerns was how to keep coagulated proteins from making the stock cloudy.

This is the same process of coagulation that enables us to clarify stocks to

perfect transparency.

Some proteins like albumin will dissolve in cold water when the water is

heated, they gradually solidify and congulate and rise to the surface. If we

control this process very carefully, these proteins collect all the tiny particles

that cloud a stock and carry them to the surface.

EMERGENCY PROCEDURES

CLARIFYING HOT STOCK = Cool at least 10 min. in cold water bath, mix ice cubes

with the clearmeat.

CLARIFYING W/OUT MEAT = You can clarify with egg white alone. Use at least 3-4

egg whites per gallon of stock, plus some mirepoix if possible. Great care is necessary because the raft will be very fragile.

FAILED CLARIFICATION = If clarifiactions fails or raft breaks, because you let it boil,

strain the consommé, mixture of ice cubes and egg whites, carefully return to the simmer and the basic method.

POOR COLOR = Consommé made from brown stock, should have an amber color not

dark brown. To correct a pale consommé cut onion in half and place cut half in a flat stove top until its black or charred. Add this to the raft.

THICK SOUPS

Are opaque rather than

transparent. They are thickened

either by adding a thickening

agent such as roux or by

pureeing one or more of their

ingredients to provide a heavier

consistency.

THICK SOUPSCREAM SOUPS = Classic cream soups are described as diluted flavored sauces. What we

now have, are divided into groups:

VELOUTE SOUPS = Consisted of veloute sauces, pureed flavoring ingredient, white stock, to

dilute liason to finish.

CREAM SOUPS = consisted of benchamel sauce, pureed flavoring ingredients, milk or white

stock to dilute cream to finish.

CREAM SOUPS = Soups that are thickened with roux or buerre manie, liason or other

thickening agents and have a addition of cream and milk.

.

o POTAGE = Is a French term for soup it can be clear or

thick.

o POTAGE CLAIR = Is a clear soup in French.

PUREE = Are soups that are naturally

thickened by pureeing one or more of their ingredients, they are not as soups as creamy as cream soups they maybe made from starchy ingredients such as dried legumes, potatoes, and rice. Purees may or may not contain milk or cream. .

CHOWDERS = Are hearty American soups

made from fish, shellfish and or vegetables. They usually contain milk and potatoes.

BISQUES = Are thickened soups made from

selfish. They are usually prepared like cream soups and are almost finished with cream.

STANDARDS OF QUALITY FOR CREAM SOUPS

Thickness – About the consistency of a heavy cream not to thick.

Texture – Smooth no graininess or lumps except garnish.

Taste – Distinct flavor of the main ingredient, no starchy taste from

uncooked

roux.

PUREE SOUPS• Are made by simmering of dried or fresh vegetables, specially high

starch vegetables, in stock or water, then pureeing the soup. They are

easy to prepare.

• Pureed soups are not as smooth and refined as cream soups but are

heartier and coarser in texture and character.

• Techniques vary greatly, depending on the ingredients and the desired

results.

SPECIALTY SOUPS & NATIONAL SOUPS

This catch all category that includes soups

that don’t fit well into main categories and

soups that are native to particular countries

or regions.

EX: Borscht, Minestrone, Gazpacho

Specialty soups – are distinguished by

unusual ingredients or methods.

EX: Cold fruit soup:

-Jellied consommé

-Vichyssoise

-Cucumber and avocado soup

THANKYOU!