Soups

Chapter 12

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

After studying this unit

You will be able to:
Prepare a variety of clear and thick soups Garnish and serve soups appropriately

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Great soups can be made from the finest and most expensive ingredients or from leftovers from the previous evenings dinner service and trimmings from the days production.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Escoffiers Classification of Soups

Clear soups Pures Cullises Bisques Velouts Cream soups Special soups Vegetable soups Foreign soups

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Modern Classifications of Soup

Clear soups
Broths Consomms

Thick soups
Cream soups Pure soups

Bisques Chowders Cold soups

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Clear Soups
Broths Broth-based soups Consomms

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Procedure for Preparing Consomms

Start with cold, grease-free stock Add clearmeat or clarification Slowly bring to a simmer Clearmeat will form a raft Create a hole in the raft to allow liquid to bubble through After simmering, carefully strain through several layers of cheesecloth
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Finished Consomm

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Thick Soups
Cream soups
Thickened with a roux or other starch

Pure soups
Rely on a pure of the main ingredient to thicken
Some pure soups are finished with cream Some pure soups are thickened slightly with roux

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Pured Soup

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Other Soups
Bisque
Generally made from crustaceans and thickened with roux

Chowder
Hearty soups with chunks of the main ingredient and garnishes

Cold soups
Some require cooking and some are prepared cold
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Cold Soup

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Guidelines for Garnishing Soups

The garnish should be attractive The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size The garnish texture and flavor should complement the soup Starches and vegetables used as garnishes should be cooked separately Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Soup Service
Serve cold soup cold
At a temperature below 41F Often served in an iced bowl with an iced spoon

Serve hot soup hot

Near boiling, 210F, is ideal

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved