Transcript Soup

Unit Objectives
Students will be able to:
list different categories of soups.
 identify principles of soup production.
 understand concepts of various thickening agents.
 prepare different types of soups.

Soup
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Soup
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A liquid, savory food commonly made with
meat, poultry, fish, or vegetable stock as its base.
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Soups can be served either hot or cold
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Specialty soups have their own set of principles.
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Soups
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Wide variety of ingredients, seasonings,
and garnishes
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World’s finest ingredients or leftovers can
be used to make quality soup
◦ If you use leftovers, follow strict sanitation
principles

The quality of a soup is determined by its
ingredients, flavor, appearance, and texture
Types of Soups
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Clear soups and Broths
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Thick Soups
Cream soups
◦ Purée soups
◦
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Other Soups (Specialty)
Bisque and Chowders
◦ Cold soups
◦
Broth Based Soups
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Broth- A flavorful liquid obtained from the long
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Vegetables:
simmering of meats and/or vegetables.
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•
•
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Complement one another
Visually attractive
Add when appropriate
Cook grain/pasta separately.
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Broth Based Soup Production
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Sauté, sweat or simmer the ingredients.
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Add broth or stock.
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Add seasonings.
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Continue to simmer until the desired
flavor is achieved – skim as needed
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Adjust seasonings.
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Thick Soup- Cream
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Any soup with the addition of cream/milk
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Variations:
o
o
Veloute finished with heavy cream.
Béchamel based soups.
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Thick Soup- Puree
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Puree
• Finely chopped/mashed ingredients
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Used as a thickener
• Usually done toward the end of cooking
• Distinct impact on texture
• Sometimes ½ of garnish not pureed for desired
texture
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Soup can be finished with cream (vegetable)
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Specialty Soups

Special ingredients or techniques that reflect
regional cuisine.
• Bisque – traditionally, thick soups made from
shellfish and thickened with cooked rice.
• Chowder - Typically contain potatoes, milk, pork
or bacon fat, onions, celery and often shellfish, fish
or vegetables.
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Specialty Soups
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Borscht
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Seafood Gumbo
Garnishing Soups
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The word garnish has two meanings when
applied to soups:
◦ Food added to soups as a decoration
◦ Foods that serve as decorations but also as
critical components of the final product