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Soups!

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Kelly Marie Hobbs

on 18 November 2016

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Transcript of Soups!

Soups Classification of Soups Understanding Soups Clear soups are all based on a clear, un-thickened broth or stock.
Broth and bouillon
Simple, clear soups without solid ingredients
Vegetable soup: a clear, seasoned stock or broth with the addition of one or more vegetables.
And, sometimes, meat or poultry products and starches.
Consommé: a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Clear soups Classification of Soups Understanding Soups Thick soups opaque soups thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients.
Cream soups: thickened with roux, beurre manié, liaison, or other added thickening agents.
Plus milk and/or cream
Purées: naturally thickened by puréeing one or more of ingredients.
Purées are normally based on starchy ingredients. Thick Soups Classification of Soups Understanding Soups Bisques: thickened soups made from shellfish and almost always finished with cream.
The term bisque is sometimes a marketing term rather than a technical term.
Chowder: hearty soups made from fish, shellfish, and/or vegetables.
Chowder usually contain milk and potatoes. Bisques & Chowders Classification of Soups Understanding Soups Potage is a term sometimes associated with thick, hearty soups, but it is actually a general term for soup.
A clear soup is called a potage clair in French. Potage Understanding Soups
Specialty soups are distinguished by unusual ingredients or methods.
Turtle soup
Gumbo
Peanut soup
Cold fruit soup
Cold soups
Jellied Consommé
Cold cream of cucumber soup
Vichyssoise Specialty and National Soups made from the flesh of the turtle.
luxury or delicacy.
green turtle in the United States & United Kingdom.
snapping turtle used in the United States.
Chinese and other East Asian cuisines use primarily soft-shelled turtles for turtle soup. a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot. Broth vs Stock Clear Soups The difference between a broth and a stock is:
Broth
Made by simmering meat and vegetables
Has a more pronounced flavor of meat or poultry than a stock
Stock
Made by simmering bones and vegetables
Generally richer in gelatin content than a broth vs Consommé Consommé means, literally, “completed” or “concentrated”
Consommé is a strong, concentrated stock.
Stock or broth must be strong, rich, and full-flavored.
Clarification is second in importance to strength. Proteins called albumins dissolve in cold water.
When the water is heated, they gradually solidify or coagulate and rise to the surface.
These proteins collect all the tiny particles that cloud a stock and carry them to the surface.
The stock is then left perfectly clear. Clarification Basic Ingredients Consommé The mixture of ingredients we use to clarify a stock is called the clearmeat or the clarification.
Lean ground meat
Egg whites
Mirepoix
Acid ingredients 3.The raft has almost completely formed. The consommé will continue to simmer for a total of 1.5 hours. 2. The raft begins to rise to the top. Procedure for Preparation 1. The stock is well mixed with the clarification ingredients and set on a burner to begin heating. Raft Cream Soups Thick Soups Cream soups are simply diluted velouté or béchamel sauces, flavored with the ingredient for which they are named.
Thicken a liquid with roux (or other starch)
Cook and purée the ingredients
Add the milk or cream
What we now call cream soups were divided into two groups in the past:
Veloutés and creams Cream Soups Thick Soups Standards of Quality
Thickness
About the consistency of heavy cream; not too thick.
Texture
Smooth; no graininess or lumps.
Taste
Distinct flavor of the main ingredient.
No starchy taste from uncooked roux. Curdling Thick Soups Observe the following guidelines to help prevent curdling:
Do not combine milk and simmering soup stock without the presence of roux or other starch.
Do not add cold milk or cream to simmering soup.
Do not boil soups after milk or cream is added. 2. Add stock or other liquid. Techniques Purée Soups 1. Sweat onions, mirepoix, or other fresh vegetables in fat. 2. Purée the soup with an immersion blender, a food processor, or food mill. Techniques Purée Soups 1. Add starchy vegetables or other remaining vegetables. Soup Project Begin
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