Soups
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SOUPS. Soups. What is the intention of Soup when it is first being served of many dishes? To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up. . Soups. What is “Stone Soup”?

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SOUPS

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Soups

SOUPS


Soups1

Soups

  • What is the intention of Soup when it is first being served of many dishes?

  • To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up.


Soups2

Soups

  • What is “Stone Soup”?

  • Moral of the story is that it can be made from nothing at all but stones, water and generosity .


Soups3

Soups

  • What are two broad categories of soup, briefly describe each:

  • 1. Clear Soups – prepared using a fundamental technique

  • 2. Thick Soups – thickening of the liquid by addition of flour, cream and or egg.


Soups4

Soups

  • How are Broth-Based soups made?

  • Simmering flavourful ingredients (meats, poultry, seafood, legumes, vegetables, herbs and/or spices)


Soups5

Soups

  • How is wonton soup turned into the Mexican soup sopa de tortilla?

  • Broth is flavoured with puree of onion, garlic, and tomato and garnished with crisp, fried strips of fresh tortilla and grated cheese.


Soups6

Soups

  • What is Ribollita?

  • Another traditional bread soup, from Tuscany, made with chunky cabbage and vegetables.


Soups7

Soups

  • What is Consumme?

  • Made with stock that is “clarified”, which means that the stock is returned to the stove, egg whites are whisked in, and the whole concoction is brought slowly to a simmer.


Soups8

Soups

  • What is Bisque?

  • Intensely flavored creamed soup, typically made with crustaceans such as lobster or crayfish, but also with vegetables as in tomato bisque.

  • The ingredients are cooked in a broth, then pureed (shell and all) carefully strained and then creamed.


Soups9

Soups

  • What is the Origin of light soup?

  • Viewed as adjuncts to medicine, easily digestible, preparations employed in feeding the sick, the elderly or small children.


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