Soups
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Soups. Blue Book: Ch. 22. Trivia: Which artist is famous for this piece? . Soups. May be rich with meats and hearty with vegetables, noodles, rice, or barley Some are eaten chilled Shrimp bisque Vichyssoise Gazpacho May begin the meal or be served as the main dish. Uses of soups….

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Soups

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Soups

Soups

Blue Book: Ch. 22

Trivia: Which artist is famous for this piece?


Soups1

Soups

  • May be rich with meats and hearty with vegetables, noodles, rice, or barley

  • Some are eaten chilled

    • Shrimp bisque

    • Vichyssoise

    • Gazpacho

  • May begin the meal or be served as the main dish


Uses of soups

Uses of soups…

  • Appetizer

    • Stimulates appetite

    • Clear soups

  • Main dish

    • Hearty stock soups with veggies, meat, & grains

    • Chowders, stews, & cream soups can be a meal in themselves

    • Croutons: toasted bread cubes; may be seasoned


Kinds of soups

Kinds of Soups…

  • 2 main categories

    • Stock

      • The liquid in which meat, poultry, fish, or vegetables were cooked

      • Clarified: strained & cleared of any solid materials

      • Bouillon: clear; made from meat

      • Consommé: may have vegetables, rice, or noodles; made from meat & vegetables

      • Meat stock soups

        • Chicken Noodle

        • French Onion

    • Milk

      • Examples

        • Cream of Tomato & Clam Chowder


Milk soups

Milk Soups…

  • Steps in making a cream soup

    • Cream sauce is made from milk thickened with flour

    • Vegetables or seafood are puréed (forced through a strainer to separate pulp & juices)

    • Add puréed veggies/meat to the cream sauce

  • Bisque: made from thickened milk and pieces of seafood

  • Chowder & Stew

    • Soups made with unthickened milk

    • Fish, meat, or veggies in small pieces are added

    • Some are based with tomato & water


Steps to make milk base soups

Steps to make milk-base soups…

  • Melt the fat over low heat

  • Blend the flour with the melted fat; cook the mixture until bubbly

  • Remove cooked fat & flour from the heat & whisk in the milk

  • Cook the mixture over low heat with constant stirring until it boils & thickens


Points to remember when making milk based soups

Points to remember when making milk based soups…

  • Milk requires a low temperature to prevent scorching

  • Vegetables should be cooked in small amounts of water until fork tender

    • Protects nutrients & flavor

  • Starch grains need to be separated by cold water or melted fat to prevent lumping


Steps to make stock soup

Steps to make stock soup…

  • Use bones & less tender meats

  • Cut meat and veggies into small pieces

  • Break the bones to increase the surface area exposed to the liquid of the soup

  • Add water to cover the meat

  • Simmer, don’t boil the soup

    • Protects the flavor & nutrients

  • Strain soup to separate the broth

  • Refrigerate & then remove the layer of fat on top


Nutrient contributions of soups

Nutrient Contributions of Soups…

  • Determined by the foods used to make the soup

  • Clear = little nutrient value

  • Increase nutrient value by adding

    • Vegetables (vitamins)

    • Meats (protein)

    • Noodles (carbohydrates)

  • Make it a hearty soup!!

  • Milk soups have calcium, vitamins, & protein of the milk


Fortifying your soups

Fortifying your soups…

  • Add barley to beef soups

  • Add oranges to bean soup

  • Add fresh garlic cloves to any broth

  • Add fresh potatoes to cream soups

  • Include tofu in clear broths

  • Add pasta

  • Add mustard greens

  • Skim off excess fat


Tips for microwaving soups

Tips for microwaving soups…

  • Milk based soups will boil over quickly (fill the heating container 2/3 full)

  • Adapt recipes; count on ¼ the cooking time

  • Used undiluted canned soup for a quick sauce for meat

  • Cut vegetables into uniform pieces

  • Cover the soup and stir several times during cooking


Convenience soups

Convenience soups…

  • Most canned soups are condensed

    • Part of the water has been removed

    • Add water & heat to serving temperature

    • Some are ready-to-serve (don’t add water)

  • Dehydrated soups

    • Powder-like mixture

    • All of the water has been removed

    • Reconstitute: add water, heat, & serve

    • Keep well on shelf for a long time

    • Can be used as a dip, marinade, sauce, or gravy


Other soup short cuts

Other soup short cuts…

  • Bouillon cubes: meat extracts compressed into cubes

  • Ready-to-use vegetable blends

    • Frozen or fresh

  • Slow cooker

    • Place meat, veggies, water, & seasonings in the pot and leave it cook all day

  • Use convenience soups in casseroles & stews


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