Classification of soups
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Classification of Soups. Clear Soup Broth, Bouillon- Clear soup without solid ingredients Vegetable- clear soup with vegetables Consomme- rich, flavorful broth that has been clarified to make it perfectly clear. Thick Soups. Cream Soups

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Classification of Soups

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Classification of soups

Classification of Soups

  • Clear Soup

    • Broth, Bouillon- Clear soup without solid ingredients

    • Vegetable- clear soup with vegetables

    • Consomme- rich, flavorful broth that has been clarified to make it perfectly clear


Thick soups

Thick Soups

  • Cream Soups

    • Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream

    • Named after the main ingredient in the soup.

    • Cream of ________.


Thick soups1

Thick Soups

  • Purees- soups that are thickened by pureeing one or more of the ingredients in the soup

  • Bisque- thick soup made with shellfish

  • Chowder- hearty soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes


Specialty soups

Specialty Soups

  • Unusual ingredients or methods

  • For Example

    • Turtle Soup

    • Gumbo

    • Peanut soup

    • Cold fruit soup

    • vichyssoise


Clear soups

Clear Soups

  • Clarification

    • Coagulation of proteins- under controlled environment we can use process to clarify soups


Clarification

Clarification

  • Ingredients --- AKA Clearmeat

    • Lean ground beef

      • Adds flavor and protein

    • Egg whites

      • Mostly albumin- aid in clarification

    • Mirepoix- helps form the raft, and adds flavor

      • Must be cut small

    • Acid- added to help coagulate the protein


Cream soups

Cream Soups

  • Veloute or Cream soups

  • Veloute

    • Veloute sauce

    • Pureed flavoring ingredients

    • White stock

    • liaison


Cream soups1

Cream soups

  • Cream soups

    • Bechamel sauce

    • Pureed flavoring ingredient

    • Milk

    • Cream


Curdling

Curdling

  • Curdling is a common problem with cream soups

  • The heat of cooking and the acidity in the milk/ cream are the causes

  • Roux and other thickeners stabilize the milk or cream


To avoid curdling

To avoid curdling

  • To avoid…

    • Thicken the milk before adding to the stock

    • Thicken the stock before adding the milk

    • Temper the stock into the milk before adding

    • Do not boil soups after milk has been added


Basic method for cream soups

Basic method for cream soups

  • Sweat vegetables in butter

  • Add flour, stir to make roux

  • Add stock slowly

  • Add any other vegetables or flavors

  • Simmer until tender

  • Skim fat

  • Puree and/or strain

  • Finish with cream or liaison


Basic method for puree soups

Basic method for puree soups

  • Sweat vegetables in fat

  • Add liquid

  • Add dried or starchy vegetables

  • Simmer until vegetables are tender

  • Puree soup

  • Add cream if needed

  • Season


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