1 / 14

Classification of Soups

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

allie
Télécharger la présentation

Classification of Soups

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 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

  2. 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 ________.

  3. 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

  4. Specialty Soups • Unusual ingredients or methods • For Example • Turtle Soup • Gumbo • Peanut soup • Cold fruit soup • vichyssoise

  5. Clear Soups • Clarification • Coagulation of proteins- under controlled environment we can use process to clarify soups

  6. 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

  7. Cream Soups • Veloute or Cream soups • Veloute • Veloute sauce • Pureed flavoring ingredients • White stock • liaison

  8. Cream soups • Cream soups • Bechamel sauce • Pureed flavoring ingredient • Milk • Cream

  9. 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

  10. 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

  11. 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

  12. 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

More Related