TLE: soups

What is a soup?  basic ingredients:

- a seasoned liquid dish > fish > miso pasta
- either cooked and served in meals as: > dashi (fish stock)
> first course, or c. peanut soup
> second course  national soup of Africa
- teases and soothes the appetite of the dinners  basic ingredients:
- usually utilizes stocks, as base > peanut > tomatoes
“Most of the soups regardless of the ingredients used are > onion > coconut milk
based on stocks. Hence, the quality of soup depends on the > garlic
stock prepared.” d. kwati soup
 national soup of Nepal
Topic 1: Types of soups  basic ingredients:
 Clear soup > beans > rice
 based on a clear, unthickened stock > soybean > black gram
 can either be served: > cowpea
> plain e. mock turtle soup
> with garnish (meats and/or vegetables)  national soup of England
a. Broth and Bouillon  basic ingredients:
simple, clear soups > Calf’s brains and meat
 without solid ingredients > onion
 obtained from simmered meat and/or vegetables > lemon juice
b. Vegetable Soup f. tarator
 clear, seasoned soup, with added one or more  cold Bulgarian soup
vegetables  utilizes 2 basic ingredients:
 can be enriched with meats and starches > yogurt > cucumber
c. Consommé g. sinigang
 a rich clarified flavorful soup  Philippines’ most popular sour soup
 basic ingredients:
 Thick Soup > tamarind fruit or paste
 opaque (not clear) rather than transparent > meat or seafood (commonly fish and shrimp)
 enriched by: > vegetables (commonly taro, swamp cabbage,
> adding a thickening agent etc.)
> pureeing one or more ingredients h. solyanka
a. cream soup  national soup of Russia
 thickened with milk and/or cream  basic ingredients:
 enriched with any of the following: > cabbage > mushroom
> roux (flour and any fat mixture)
> beurre manie (kneaded flour and butter) Topic 2: soup preparation
> liaison (eggs), etc. To make a good soup, you have to build flavours as you go.
b. purees Here are some of the common ingredients for soups:
 naturally thickened by pureeing one or more Main elements
starchy ingredients  liquid
 not as smooth and creamy as cream Soups  foundation of the soup
 may or may not contain milk  includes:
c. Bisques > Stocks > Fruit or Vegetable Juices
 thickened soups made from shellfish  principal ingredients
 usually finished with cream  key component
d. chowders  may include:
 soups made from seafood > vegetables >egg
 contains milk and potatoes > meat >cereals and legumes
> seafood >noodles and pasta
 Specialty soups  Thickening Agent
 either prepared using a:  enhances the consistency
> special ingredient found locally, or  may be:
> unique method of cooking > starch > fruit or vegetable purees
a. Minestrone Soup > butter > buerre manie
 national soup of Italy (veg + rice) > egg > milk and/or cream
 basic ingredients:  seasonings
> beans > carrots  enhances the flavor
> onions > tomatoes  added at the beginning for thorough soup enrichment
> rice  may include:
b. Miso soup > spices and herbs > condiments
 originated from Japan > lemon juice, and/or vinegar
 TLE: soups
Auxillary elements
 Garnishes
 for overall visual appeal
 may include: 2. Skim off the following:
> fruits and vegetables (cuts,leaves, etc.) >herbs > scum – to avoid color and flavor deterioration
and spices > accumulated fat – to avoid greasiness
 Toppings * Important Note: Place a film on top, in order to avoid
 enhances the top view the formation of scum and fat.
 may include: 3. Soups must be stored frozen.
> fruits and vegetables (cut, leaves,etc.) >herbs > Recommended Storage Container: large shallow pan (for
and spices quick freezing and thawing)
> chopped meats, bacon, etc. - not fully filled to accommodate stock expansion
>whipped cream > Curdling Alert: Refrain cream and egg addition
 usually placed just before service, in order to avoid it 4. Upon reheating, regularly stir the soup to evenly
from: distribute the heat.
> sinking
 Accompaniments
 – increases enticement
 - may include:
 > breadsticks >wafer,etc.
> chips

Principles
1. Ensure a fat and scum-free soup.
2. The ingredients’ texture must be tender-fork, not
overcooked.
3. The soup’s consistency must be appropriate with its
classification.
4. Minimal garnishes and toppings must be ensured, in
order to avoid heavy visual appearance.
5. Auxiliary ingredients’ volume must not dominate the
main ingredient.
6. Correct cooking temperature and duration must be
ensured in order to avoid:
> raw taste of starch > off-flavors
> burnt thickener
Recommended Temperature: 71 – 77 ℃

Criteria for evaluating soups:

1. Appearance
 visual characteristics
 creates a great impression to the diner
2. Texture
 associated with the soup’s consistency and the
ingredients tenderness
3. Flavor
 perceived through the combination of these senses:
> smell > taste
4. Temperature
 critical for:
> cooking ingredients
> achieving consistency
Topic 3: soup storage
Criteria for Evaluating Soups:
1. Since the soup is prone to deterioration, use clean:
- Ingredients (meat and vegetable trimmings)
- Tight-Covered Cookware (stock pot, storage containers,
etc.)
*Important Note: different food types must be stored in
separate containers
- Kitchen Area
- Personal Protective Equipment (PPE) ; Chef’s Gown,
Hairnet, Gloves, etc.