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CLM 103-Second Homework

A well-prepared soup always makes a memorable impression. Soups offer a different
layers of flavouring ingredients and garnishing opportunities. Soups also allow chef to use
trimmings and leftovers creatively, also it is an important profit-making consideration for any
restaurant or hotel. The popularity of soups today may be due to increased nutrition
consciousness, to desire for simpler or lighter meals, or to an increased appreciation of how
appetizing and satisfying soups can be.
In most general way, we can classify the soups by;

Clear Soups
Thick Soups
Cold Soups
Specialty&International Soups

 Clear Soups:
A clear soup, is made from clear stock or broth. They are not thickened. Broth is made
from simmered meat and vegetables. Clear soups are primarily of broths that can stand alone
a dish. Broths are more flavourful than stocks because the meat, not only the bone, is
simmered with other ingredients. Clear soups are relatively simple to prepare, however it’s
important that the used ingredients should be the highest quality available. Along with
“consommé”, vegetable soups also can be count under clear soup title.

Beef Broth (6 L)



5 kg

Vegetable oil
Water or beef stock

1. In a stockpot, brown the beef in vegetable oil.
2. Add the water or stock and bring to a simmer. Skim
the surface to remove any froth.
3. Continue to simmer for 2 hours.


Onions, chopped
Carrots, chopped
Celery, chopped
Vegetable oil

4. Brown the mirepoix in the second quantity of oil.
5. Add the mirepoix and the tomatoes to the stockpot.
6. With a little water, deglaze the pan used to brown the
mirepoix and add the liquid to stock pot.
7. Continue to simmer for an additional 30 minutes.

¼ tsp
¼ tsp

Bay Leaf
Parsley stems
Whole cloves

8. Add the sachet and simmer an additional 30-45
9. Strain the broth. Discard the sachet, vegetables, and
any unusable meat trimmings. Reserve any good cuts of
meat for garnishing or another use.
10. For serving as a soup, Season and garnish to taste.


pay attention of sticking ingredients on the base of the pot. Cream soups can be made from leafy or soft vegetables such as broccoli. Poach the chicken breasts in chicken stock for 10 minutes. Hard vegetables. or a vegetable purée. Cream adds richness without thinning the soup. Milk thins the soup. Cream soups. Transfer to a clean pot.  Chicken and Celery Consommé (4L) Quantity Ingredients Procedure 1. Stir in the stock and bring to simmering point over a moderate heat. are often thickened with roux and made with cream or milk. cut as for mirepoix Salt Peppercorns. To clarify a consommé means to remove the particles as they float to the top. 7.  Thick Soups: A thick soup. At service time. and it remains clear. Skim and degrease thoroughly.5L Chicken leg meat. 2. is not clear or transparent. 4. In other words as a soup. such as roux. crashed Thyme springs Bay leaves Parsley stems Chicken stock 1. Most important rule of preparing consommé is that the stock or broth must be strong. may also be used. Thick soups are different from clear soups because of the thickening factors are added to them. asparagus. consommé is a strong. Cool the chicken in the stock pot to retrain juiciness.The word consommé means literally. Because a consommé must be completely clear. This way the particles do not cloud the consommé. salt. Place the minced chicken. 6. pepper and herbs in a saucepot. reheat the soup and ladle into warm bowls. Stop stirring as simmering point is approaching and simmer very gently without disturbing for 30 minutes. cut julienne 5. Sprinkle each portion with cubed chicken and julienne of celery. 2 . or spinach. minced Egg whites Celery.2kg 12 600g 15g 15g 3 2 20 5. then cut into cubes. “completed” or “concentrated”. Clarification is second in importance to strength. 300g As needed 180g Chicken breast Chicken stock Celery. concentrated stock or broth. egg whites. celery. cream. and full-flavored. rich. Stir occasionally. Thick soups include a thickening factor. including squash or roasted red peppers. 3. Strain the consommé through a china cap lined with several layers of cheesecloth. which are the most common thick soups.

2. Add stock. sliced thin Potatoes. Separate the broccoli florets into pieces small enough to be eaten with a spoon. seasoning and bring it to boil. Milk. Finish with thin slices of goat cheese on top. The main ingredients of the soup itself is puréed for thickness. 5. chopped Flour 1.  Potato and Leek Soup with Sorrel(6L) Quantity Ingredients 140g 600g 600g 2. finely chopped Celery finely chopped Broccoli stems. 4. 2. stirring with a whisk as is thickens.8L To taste 360g Butter Onions. but do not let it start to brown. 3. 4. it is usually very thick and hearty. Pour the stock and bring it to boil. Simmer until the vegetables are very tender then skim the soup carefully. Broccoli soup with Goat Cheese(3L) Quantity Ingredients Procedure 250g 180g 125g 250g 125g 140g Butter Onion. Heat the butter in a saucepot then add onions and leeks. 5. hot Broccoli florets. 9. Because the soup is made from these ingredients. Cook the roux for few minutes. The coarse texture comes from legumes or starchy vegetables such as potatoes. Simmer until the vegetables are very tender. sliced thin Leeks. 2250mL 500mL 375g 250mL As desired To taste White stock 3. Purée soups are also thick soups. Add the milk to the soup. Then add them to the soup. Pass the pureed soup through a chinois or a fine strainer. 3 . Add the potatoes and stir. These ingredients form the base of the soup. Pass the soup through a food mill to puree it. Add the flour and stir to make a roux. Puree the soup with a blender or food processor. large dice Chicken stock Salt and pepper Sorrel leaves Procedure 1. coarsely chopped Mushrooms. 6. Heavy cream. cooked 7. Stir the heavy cream and season to taste with salt and pepper. 11. Finish with coarsely shredded sorrel leaves. Purée soups have a coarser texture than cream soups. heat but don’t boil. Sweat them without letting them brown. hot Goat cheese Salt and pepper 10. Heat the butter in a saucepan and sweat the vegetables without browning.4kg 4.

use ingredients are associated with a culture’s cuisine. 4. One of the most popular cold cooked soups is “vichyssoise” a cold version of potato-leek soup. Return shells to the saucepan. but they seem more complex due to the handling of the shellfish and the variety of flavouring ingredients often used. and a good nutritional content. Another examples are “French Onion Soup Gratinée”. Yogurt. Chowders are chunky. Like other specialty regional soups. Sauté until the shrimps turn red. 4 . or pureed fruit is often used as a thickener for cold soups. brunoised Carrots. Strain. It is important to note that adding dairy products to cold soups reduces their shelf life. then chilled. and most contain potatoes and milk or cream. chowders resist categorization. Add the brandy and flambé then add wine and simmer until they reduced by half. too. bay leaf. 3. but today they are more frequently thickened with roux. Bisques are made basically like other cream soups. There are many ways to prepare a cold soup. Many types of chowder are simply cream soups or puree soups that are not pureed but left chunky. Cut the shrimps into small dices and reserve for garnish. “Italian Minestrone” can easily stand alone as a meal. Add the shrimp. according to ingredients. brunoised Small shrimps Bay leaf Dried thyme Parsley stems Tomato paste Brandy White wine 1. 1L 500mL 250mL To taste Fish veloute Fish stock Heavy cream. thyme and parsley stems. Heat the butter in a saucepan and sauté the onions and carrots until they are browned. It includes not only a variety of vegetables.A bisque is a cream soup made with shellfish. 9. “Russian Borscht”. Add the tomato paste and stir well. This gives it a hearty texture. most of them are based on fish or shellfish or vegetables. Expensive to prepare and rich in taste. but pasta and beans. However. “Spanish Gazpacho” and “Chinese Hot and Sour Soup”.  Specialty&International Soups: In specialty and international soups. Simmer 1015 minutes. cream. At one time bisques were thickened with rice. 2. Return the soup to the saucepan and simmer. Remove the shrimps. Season. Pell and devein them. Add the fish veloute and stock to the saucepan.  Cold Soups: A cold soup can be cooked or uncooked. 6. 8. hot Salt and pepper 7. At service time add the hot cream and diced shrimps. Some international soups are hearty enough to be meals. hearty soups that are so full of good things that they are sometimes more likely stews than soups. they are considered luxury soups. 5.  Shrimp Bisque(2L) Quantity Ingredients Procedure 30g 60g 60g 500g 1 Pinch 4 30g 60mL 200mL Butter Onions. “Vietnamese Pho Bo”.

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