Types of Soup Flashcards
Types of Soup
1.Clear
2.Thick
3.Specialty
Clear
- Made from stock or broth.
- Not thickened.
- Stock or broth is made from simmering meat, vegetables and seasonings.
- Consommé.
Thick
includes a thickening agent (roux, cream)
1. Puree soup thickened by puree of main ingredients course texture.
2. Cream soup-smooth and thick made thick with cream and/or puree, can have small pieces of an ingredient
Specialty
- Bisques - made from shellfish/cream
- Cold-cooked or uncooked; then chilled.
- Chowder-fish, shellfish and veggies. usually has potatoes -thicker than a cream soup but not pureed
Making Clear Soup
- Start with vegetables in bottom of pan and sweat.
- De-glaze with stock or broth.
- Skim if necessary.
- Season.
- Cut any ingredients that will be left in soup to uniform size.
- Time rice or pasta so it will finish cooking at the end of the simmering time
- Storing-cool, remove excess fat from top, refrigerate.
Making Thick Soup, Puree
- Sweat vegetables in fat.
- Add stock/broth.
- Add starchy vegetables.
- Simmer until vegetables are just cooked.
- Puree.
- Simmer again.
.
- Adjust thickness.
- Season.
Making Thick Soup, Cream
C. Bisques & Chowders
Similar to the other preparations, depending on the ingredients.
D. Storing Thick Soups
- Cool and refrigerate before adding milk or cream.
- Heat (on low) only what will be served as the soup will thicken each time it is heated.
“Are often called the chef’s building blocks because they form the base for many soups and stocks.
Stock
a stock is
A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.
types of stock
“White Stock
Brown Stock
- Fumet
-Court Bouillon
- Glace
Remouillage
- Bouillon
The Four Essential Parts of a Stock Are…
Mirepoix
Aromatics
Liquid
Major Flavoring Ingredient
Bones For Stock Are Prepared By:
Blanching
Browning
- Sweating
What Four Qualities Are Stocks Evaluated On?
- Flavor
- Color
⭑3. Aroma - Clarity
✔Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator.
✓ Break down the large amounts of stock into smaller amounts.
Place stock in small containers in the refrigerator.
Stir occasionally
Cooling and Storing Stock
Preparing Soups
Any good soup is made with the best ingredients available.
- Clear Soups & Thick Soups are the two basic types of soup
Which Soups Are Clear And Which Soups Are Thick?
- Consomme
Bisque
Broth
Cream - Purée
Bisque
Broth
Cream - Purée
> Clear Soup
Bisque
> Thick Soup
Broth
> Clear Soup
Cream
> Thick Soup
- Purée
> Thick Soup
From Which Country Does Each Specialty Soup Originate?
Borscht
Gazpacho
Gumbo
Minestrone
Vichyssoise
Borscht
> Russia
Gazpacho
> Spain
Gumbo
> Louisiana
Minestrone
Italy
Vichyssoise
> France
Cooling and Finishing Techniques
Remove surface fat from soup before service.
Blot with strips of un-waxed brown butcher paper to eliminate unwanted fat.
Soups should be garnished just before service.
The Five Grand Sauces
Bechamel
Veloute
Espagnole(Brown)
Tomato
Hollandaise
Miscellaneous Sauces
Coulis
Jus
Compound Butter
Salsa
Thickeners
Beurre Maniē
Liaison
Slurry
Roux
•white roux
•blond roux
•brown roux
