Soups chapter 22
- 1. Soups- Chapter 22 http://www.youtube.com/watch?v=M2lfZg-apSA&feature=related
- 2. Clear Soups Clear soups are used in many types of restaurants Often have vegetables, starches and pieces of meat floating in them Further divided into broth soups and consommés
- 3. Broth Soups Common broth soups include minestrone, vegetable, and chicken noodle soup When preparing broth soups, different vegetables, starches and meats are cooked in a flavorful broth or stock
- 4. Consommé A perfectly transparent and intensely flavorful soup that’s made by clarifying stock Finest of the clear soups, expensive because it’s time consuming Clarifying involves removing all impurities from the stock, involves something called “clearmeat” Mixture of ground meat, vegetables and eggs whites added to a stock to trap impurities
- 5. Consommé
- 6. Thick Soups These soups are filling because of their dense consistency Thickened with puree, starch based thickeners, or a combo of both Thick soups are divided into 4 groups 1. puree soups 2. cream soups 3. bisque soups 4. chowders
- 7. Puree Soups A soup thickened using a puree of well-cooked ingredients Cooked until soft then blended until smooth Legumes, potatoes, winter squash or rice
- 8. Cream Soups Consists of milk or stock thickened with both flour and pureed ingredients then often finished with cream Richest and silkiest of all soups
- 9. Bisques A seafood based soup that is thickened with either rice or a roux Shrimp, lobster bisques
- 10. Chowder An American seafood based soup that is flavored with dairy product, bacon and potato, thickened with flour Clam Chowder
- 11. Specialty Soups Cold soups Gazpacho- cold tomato soup Vichyssoise- cold cream of potato and leek soup Borscht- beet and red cabbage soup
- 12. Garnishing Soups A well garnished soup improves the appearance and texture of the finished soup Garnishes should be in bite-sized pieces Garnishes should be tender Hot soups should be served hot, and cold soups should be