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C H A P T E R ELEVEN SOUPS “ A first-rate soup is more creative than a second-rate painting. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel – Abraham Maslow, American psychologist (1908 - 1970) ” Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Soup Overview SOUPS 2 Great soups can be made from the finest and most expensive ingredients or from leftovers from the previous evening’s dinner service and trimmings from the day’s production. Basic soup has 4 basic parts – Mirepoix – Stock or liquid – Seasoning – Main ingredient On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 3 SOUPS Escoffier’s Classification of Soups Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Clear soups – Broths – Consommés Thick soups – Cream soups – Purée soups Bisques Chowders Cold soups On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 4 SOUPS Modern Classifications of Soup Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 5 SOUPS Clear Soups Broths Broth-based soups Consommés On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 6 SOUPS Procedure for Preparing Consommés Start with cold, grease-free stock Add clear meat for clarification Slowly bring to a simmer Clear meat will form a raft Create a hole in the raft to allow liquid to bubble through After simmering, carefully strain through several layers of cheesecloth On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 7 SOUPS Finished Consommé On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Thick Soups SOUPS 8 Cream soups – Thickened with a roux or other starch Purée soups – Rely on a purée of the main ingredient to thicken Some purée soups are finished with cream Some purée soups are thickened slightly with roux On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Preventing Curdling SOUPS 9 Never add cold milk or cream to hot soup. Temper the milk/cream or heat it before adding Add milk/cream to the soup just before service Do not boil after milk/cream added Finish cream soup with Béchamel or cream sauce On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 10 SOUPS Puréed Soup Purée of Split Pea Soup On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Other Soups SOUPS 11 Bisque – Generally made from crustaceans and thickened with roux Chowder – Hearty soups with chunks of the main ingredient and garnishes Cold soups – Some require cooking and some are prepared cold On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 12 SOUPS Cold Soup Vichysoisse (Cold Potato-Leek Soup) On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] The garnish should be attractive The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size The garnish texture and flavor should complement the soup Starches and vegetables used as garnishes should be cooked separately Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 13 SOUPS Guidelines for Garnishing Soups Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 14 SOUPS SAFETY ALERT - Uncooked Cold Soup Uncooked cold soups are PHF/TTS foods because they are never heated and may contain dairy products. – Always prepare small batches as close to service time as possible – Keep at or below 41ºF at all times – Cover and store leftovers properly On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Soup Service SOUPS 15 Serve cold soup cold – At a temperature below 41°F – Often served in an iced bowl with an iced spoon Serve hot soup hot – Near boiling, 210°F, is ideal On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]