Classification of Soups Clear Soup Broth Bouillon Clear

Classification of Soups ► Clear Soup § Broth, Bouillon- Clear soup without solid ingredients § Vegetable- clear soup with vegetables § Consomme- rich, flavorful broth that has been clarified to make it perfectly clear

Thick Soups ► Cream Soups § Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream § Named after the main ingredient in the soup. § Cream of ____.

Thick Soups ► Purees- soups that are thickened by pureeing one or more of the ingredients in the soup ► Bisque- thick soup made with shellfish ► Chowder- hearty soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes

Specialty Soups ► Unusual ingredients or methods ► For Example § Turtle Soup § Gumbo § Peanut soup § Cold fruit soup § vichyssoise

Clear Soups ► Clarification § Coagulation of proteins- under controlled environment we can use process to clarify soups

Clarification ► Ingredients --- AKA Clearmeat § Lean ground beef ►Adds flavor and protein § Egg whites ►Mostly albumin- aid in clarification § Mirepoix- helps form the raft, and adds flavor ►Must be cut small § Acid- added to help coagulate the protein

Cream Soups ► Veloute or Cream soups ► Veloute § Veloute sauce § Pureed flavoring ingredients § White stock § liaison

Cream soups ► Cream soups § Bechamel sauce § Pureed flavoring ingredient § Milk § Cream

Curdling ► Curdling is a common problem with cream soups ► The heat of cooking and the acidity in the milk/ cream are the causes ► Roux and other thickeners stabilize the milk or cream

To avoid curdling ► To avoid… § Thicken the milk before adding to the stock § Thicken the stock before adding the milk § Temper the stock into the milk before adding § Do not boil soups after milk has been added

Basic method for cream soups ► Sweat vegetables in butter ► Add flour, stir to make roux ► Add stock slowly ► Add any other vegetables or flavors ► Simmer until tender ► Skim fat ► Puree and/or strain ► Finish with cream or liaison

Basic method for puree soups ► Sweat vegetables in fat ► Add liquid ► Add dried or starchy vegetables ► Simmer until vegetables are tender ► Puree soup ► Add cream if needed ► Season