SOUPS

1. SOUPS

2. Soups • What is the intention of Soup when it is first being served of many dishes? • To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up.

3. Soups • What is “Stone Soup”? • Moral of the story is that it can be made from nothing at all but stones, water and generosity .

4. Soups • What are two broad categories of soup, briefly describe each: • 1. Clear Soups – prepared using a fundamental technique • 2. Thick Soups – thickening of the liquid by addition of flour, cream and or egg.

5. Soups • How are Broth-Based soups made? • Simmering flavourful ingredients (meats, poultry, seafood, legumes, vegetables, herbs and/or spices)

6. Soups • How is wonton soup turned into the Mexican soup sopa de tortilla? • Broth is flavoured with puree of onion, garlic, and tomato and garnished with crisp, fried strips of fresh tortilla and grated cheese.

7. Soups • What is Ribollita? • Another traditional bread soup, from Tuscany, made with chunky cabbage and vegetables.

8. Soups • What is Consumme? • Made with stock that is “clarified”, which means that the stock is returned to the stove, egg whites are whisked in, and the whole concoction is brought slowly to a simmer.

9. Soups • What is Bisque? • Intensely flavored creamed soup, typically made with crustaceans such as lobster or crayfish, but also with vegetables as in tomato bisque. • The ingredients are cooked in a broth, then pureed (shell and all) carefully strained and then creamed.

10. Soups • What is the Origin of light soup? • Viewed as adjuncts to medicine, easily digestible, preparations employed in feeding the sick, the elderly or small children.