Transcript Soups Notesx

Soups
Nutrition and Foods
Three parts to a soup
 Brainstorm them now!
Three parts to a soup
 Brainstorm them now!
1. Liquid
2. Principle Ingredients
3. Seasonings
The BASE.
Liquid for soups
Base Liquids
 Two basic ingredients in stews, sauces, and soups.
1. A liquid
2. A thickener
Definitions
 Broth – flavorful liquid made by
simmering meat, poultry, fish, animal
bones, or vegetables in water
 Stock – similar to broth; made with
vegetables and sometimes animals
bones; not meat
Steps for Broth/Stock
 Time consuming
 Home made gives a richer flavor and allows one to create exact
desired flavor
 Great use for food scraps
1.
All ingredients added
2.
Simmered several hours
3.
Strained to remove solid ingredients, which are discarded
Food Safety Tips:
 Harmful bacteria multiplies in broth or stock as it
cools
 Pour into shallow containers to chill quickly
 Once cooled, fat solidifies on surface and can be
removed and discarded
 If refrigerated use within four days OR
 Freeze up to three months
Convenience Broth/Stock
 Canned
 Ready-to-Use Boxed
 Concentrated
 Cubes/Granules called bouillon
 Other considerations
 Reduced-sodium
 Fat-free
 Vegetarian
 Organic
 Natural vs. Artificial
Thickening Methods
 Reduction
 Simmering uncovered mixture until some of the liquid
evaporates
 Use a Starch/Grain Product
 They absorb water and release starch as they cook
 Also add texture and nutrients
 Flour/Corn starch
 Which type of salad dressing does this remind you of ?
What is a ROUX?!
What is a ROUX?
 Equal amounts flour and fat
 Used to thicken a liquid or to create a sauce
 Cook longer to created a roux with a darker color and
nuttier flavor
Thickening Soups
 To thicken liquid, use low or medium heat.
 WHY?
 High heat speeds evaporation, and the food may get too
thick or burn
The SUBSTANCE.
Principle Ingreidents vary depending on the type of soup
Types of Soups
1.
Clear
2.
Cream
3.
Chunky
4.
Fruit
5.
Cold
Most soups are “savory” except fruit soups.
Clear Soups
Consommé
 concentrated or clarified broth strained
of all particles or solids
 Served warm, usually as an appetizer
 Japan: soup from miso (fermented
soybean paste) as a breakfast food
Cream Soups
 Smooth, but thick
 Made with milk
 Any vegetable can be used as the “base”
Bisque
 Shellfish as the base
Split-Pea Soup
Black Bean Soup
Chunky Soups
 Vegetables
 Meat
 Poultry
 Tofu
 Seafood
 Legumes
 Pasta
Chunky Soups Continued
Chowder
Minestrone
 Fish, meat, or vegetables and
thickened with potatoes or
cream
 Hearty, Italian soup
Mulligatawny
 “pepper water”
 Originated in S. India
 Chiles, curry, other spices
 Vegetables, beans, pasta,
parmesan
Fruit Soups
 Origins in Scandinavia and Eastern Europe
 Served hot or cold
 Made with all forms of fruit
 Pureed, flavored, and thickened
 Some richer versions made with light cream or sour cream
Fruit soup examples
 Pear
 Berry
 Melon
 Tropical
 The possibilities are endless!
Cold Soups
 Cold vegetables soups
 Especially refreshing in hot weather
 Cooked and chilled or not cooked at all
Cold Soups Continued
Vichyssoise
 Elegant puree of cooked leeks
and potatoes in heavy cream
 Garnished with chives
Gazpacho
 Dry bread soaked and pureed
with fresh tomatoes, bell
peppers, onions, celery,
cucumber, olive oil, and vinegar
 Uncooked
 Originated in Spain
Brainstormation:
 What are the steps to make a soup?
 In groups see if you can come up with them.
Steps to Making Soup
 Sauté aromatic vegetables in little fat
 Add liquid to solids
 Season and simmer
 Garnish!
Convenience soups:
 Microwavable
 Canned
 Boxed
 Dried, packaged
 Just add liquid
 Convenience ingredients
Additional Notes:
 Long cooking times destroy vitamin C and some B
vitamins, but other water-soluble vitamins remain in the
liquid.
 Very nutritious foods!
STEWS
 A stew is any dish prepared by stewing, or simmering,
pieces of food in a tightly covered pan. They contain less
liquid than soup and include larger pieces. More likely to
be a main meal, stews are very hearty
 Ex’s: goulash, burgoo, posole, dovi
 Cook meat first because larger pieces
The parts to a soup
 Liquid
 Principle Ingredients
 _________________ Anyone remember?
Seasonings
 Be creative!
 Use a small amount of lemon juice or vinegar to brighten
the soup’s flavor.
 Add fresh herbs shortly before service for the best flavor.
 Add spices early in the cooking process to bring out their
flavor.
NAME THAT SOUP!
Garnished with chives….
.
Puréed bread…
Melon soup
gazpacho
minestrone
Italian wedding soup
Chicken broth soup
Lobster bisque
Tomato soup
Beef stew
Split-pea soup
Chicken noodle soup
Your Turn

Create a soup from scratch

You will be scored on three criteria

1.
Nutritional value
2.
Taste (we will use our imagination)
3.
Appearance (how will you garnish it?)
If you finish early, make a list of all the ways you can think of to garnish a soup….
You may use pinterest/google if you need help
Garnish examples
 Thin lemon slice
 Parsley
 Chives or other herbs
 Croutons
 Cheese
 Whipped cream