Soups

1. Soups

2. Objectives: • Definition of soup • Two main types of soups • Market forms of soups • Nutritional values of soups • Soup serving methods • Soup garnishes

3. Introduction: • Soups are served all over the world, and they are wonderful time-savers and appetite satisfiers. • Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth. • Soup may be served as an appetizer, to stimulate the appetite, or it may be served as the main dish of the meal. • A hot soup must be served piping hot • A cold soup must be served icy cold • There are two main types of soups: • Clear soups (ex.: broths) • Thick soups (ex.: cream soups)

4. Advantages of Soups • Cheap • Make with leftovers • Appetizer or Main Dish • Contains meat, vegetables milk , and grains • Easy

5. There are two main types of clear (stock) soups: • Soups made from meat stock. Meat stock is a broth made by cooking meat with water and it requires long, slow cooking. Beef, veal, lamb or chicken can be cooked separately or in combinations. • Bouillon is a clear soup made from lean beef. • Consommé is a clear soup made from two or three kinds of meat (beef-veal-chicken)

6. How Can Soup Be Served • Appetizer??? • Main Entrée???? • Side Dish???? • Dessert???? • ANSWER__________________

7. As a Rule • One QUART of soup will serve SIX an appetizer or THREE as an entree

8. Broth Based Soups • Broth- A flavorful liquid obtained from the long simmering of meats and/or vegetables. • Vegetables: • Complement one another • Visually attractive • Add when appropriate • Cook grain/pasta separately.

9. Broth Based Soup Production • Sauté, sweat or simmer the ingredients. • Add broth or stock. • Add seasonings. • Continue to simmer until the desired flavor is achieved – skim as needed • Adjust seasonings.

10. What if you don’t have enough time to make your own broth • Canned Broth • Bouillon cubes or granules and add water • Paste

11. There are two main types of thick (cream) soups: • Cream Soups: Soups made without meat stock and replaced with milk or cream. The base is a white sauce made by combining thin white sauce with cooked, mashed or strained vegetable, fish or meat pulp. • Bisques are cream soups made with thin white sauce, with fish or vegetable stock added. • Chowders are cream soups with pieces of different vegetables, fish, and/or potatoes.

12. Thick Soup- Puree • Puree • Finely chopped/mashed ingredients • Used as a thickener • Usually done toward the end of cooking • Distinct impact on texture • Sometimes ½ of garnish not pureed for desired texture • Soup can be finished with cream (vegetable)

13. Mother/Leading Sauces

14. Chowder- Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables. Specialty Soups • Special ingredients or techniques that reflect regional cuisine. • Bisque– traditionally, thick soups made from shellfish and thickened with cooked rice.

15. So How do you make a bechamel? Béchamel? Roux Equal amounts of flour and fat The fat might be butter, margarine, or fat dripping Melt the fat over medium heat Stir in an equal amount of flour A paste will form Gradually stir in the liquid that you want to thicken Stirring constantly on medium heat until smooth and thick. • The Key to Making a Béchamel Sauce is you must start with a ROUX • Thickening Agent • Fat and Flour • Create the roux first then add your liquid.

16. NEVER • Add cornstarch directly to a hot liquid lumps will form • Also add your cornstarch to cold water and mix well Slowly pour and stir the mixture into the hot liquid. • Simmer over medium heat until thickened. Stirring constantly to keep starch granules from separated.

17. Borscht Seafood Gumbo Specialty Soups

18. Market forms of soups: • Canned soups • Dried soups • Frozen soups • Concentrated soups • Take Out from Restaurants like Panera

19. Another way to thicken a soup is Cornstarch • Cornstarch adds clear glossy finish • Cornstarch has twice the thickening power of flour • In a separate bowl add cornstarch and cold water mix well. Slowly pour and stir the mixture into the hot liquid. • Simmer over medium heat until thickened stirring constantly to keep starch granules from separted

20. Food Nutritional Value Clear soupsare made from stock and have little food value. Made up of water, flavored with meat extracts & seasonings. • These soups are served at the beginning of the meal to stimulate the appetite, or in the invalid’s diet to provide some nourishment in a form which is easily digested. Thick or Cream soupsare made from milk or creamand contain all of the food nutrients: - Proteins and vitamins from the milk. - Minerals and vitamins from the vegetables. - Carbohydrates from the thickening agent. - Fat from the fat used in the white sauce. • These are practically all of the body’s requirements in one dish. They fill you up. The food value of soup is also increased by the crackers and bread served with it.

21. How do you thicken a stock soup Reduce the liquid Add grain products Potatoes Barley Rice Pasta Starchy grains absorb water and release starch as the cook or dissolve.

22. Soup Serving Methods • Soup dishes are always deep. • Soup plates are used for dinner soup. • Soup bowls and cups are used for luncheon soups. • A soup spoon is smaller that a tablespoon and larger that a teaspoon. • Bouillon spoons are small round-bowled spoons. • In using a soup spoon, dip the spoon away from you. Take the soup silently with the lips from the side of the spoon and not the tip. • Do not leave spoon in soup dish. When not using it, place on the plate. • When soup is served in a bouillon cup it is customary to take a few spoonfuls and then it is permissible to set the spoon on the plate, and drink the remainder of the soup from the cup. • It is permissible to put two or three pieces of crackers or toast on top of soup. NEVER crumble crackers or toast in your soup and then stir it.

23. Soup Garnishes • Croutons - both as a garnish and accompaniment. • Grated cheese - sprinkle over top of soup. • Thin slices of frankfurters - float on top of soup. • Bits of crisp bacon - sprinkle over top of soup. • Heavy Whipped Cream – dollop on top of soup • Parsley, chives, or watercress - cut very finely and sprinkle over top of soup.

24. Summary: • Definition of soup • Two main types of soups • Market forms of soups • Nutritional values of soups • Soup serving methods • Soup garnishes

25. STORAGE OF SOUPS • Never store the soup in the soup pot in the refrigerator. (WHY) • The HOT soup pot will give off heat in the refrigerator and increase the temperature . • The increase temperature could contaminate other foods in the refrigerator

26. Storage Soups Continue • Always store soup in shallow containers (WHY) • This will allow the soup to cool quicker and more evenly • The shallow container will not give off as much heat as a large pot.