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Unit 16: Soups. A good start to a good meal. What Are Soups?. They are a first course, an appetite stimulant, a comfort food, a vehicle to test skills, a tremendous profit maker, a healing food or restorative, and can be appetizers, the main course, or even a dessert. Types of Soup.

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unit 16 soups

Unit 16: Soups

A good start to a good meal

American Culinary Federation: Culinary Fundamentals.

what are soups
What Are Soups?
  • They are a first course, an appetite stimulant, a comfort food, a vehicle to test skills, a tremendous profit maker, a healing food or restorative, and can be appetizers, the main course, or even a dessert

American Culinary Federation: Culinary Fundamentals.

types of soup
Types of Soup
  • Broths are usually clear, with simmered vegetables, pasta, meats, and grains
  • Purée style and cream soups are thickened with slurries or roux, puréed and/or creamed
  • Consommé
  • Bisques
  • Ethnic or regional

American Culinary Federation: Culinary Fundamentals.

broth
Mise en place should include ingredients and tools

Tall pot, ladles, spoons, storage container

Prepared and cut vegetables and garnish

Fat or oil

Seasoning ingredients and garnishes

Preheat fat in the pot, sweat the principle vegetables

Add the stock, simmer and skim

Broth

American Culinary Federation: Culinary Fundamentals.

broth continued
At appropriate time, add the garnish, simmer

Correct the seasoning and evaluate the quality using the tasting spoons

Ladle a little out into a dish to visually evaluate it

Reserve for service

Broth (continued)

American Culinary Federation: Culinary Fundamentals.

construction of a consomm
Construction of a Consommé
  • Blend the clarification ingredients and cold stock in the appropriate pot, add the onion
  • Bring to a simmer, stirring occasionally
  • When the raft forms, cut back to a very slow simmer and break a small hole for escaping steam
  • Evaluate the consommé by ladling a little out through the hole
  • Cook longer if necessary

American Culinary Federation: Culinary Fundamentals.

construction of a consomm continued
Construction of a Consommé (continued)
  • When it is finished, ladle the consommé out of the hole, or lift the raft carefully out of the pot
  • If you have a spigot, strain it through multiple layers of cheesecloth through a chinois
  • Carefully degrease, and correct the seasoning
  • Evaluate for color, body, flavor, and clarity

American Culinary Federation: Culinary Fundamentals.

pur e soups
Purée Soups
  • Choose a thick-bottomed pot, and the standard cooking utensils, plus a blender and a flame diffuser if you have one
  • Basic preparation:
    • Render ground or diced bits of bacon or start with other types of fat
    • Sweat the aromatic vegetables
    • Add the main ingredient and the liquid

American Culinary Federation: Culinary Fundamentals.

pur e soups continued
Purée soups (continued)
  • Choose a thick-bottomed pot, and the standard cooking utensils
  • Simmer, stirring frequently
  • Add the flavor enhancers
  • Cook until all the ingredients are tender
  • Remove the sachet if you have added one
  • Purée with a blender, correct the seasoning, and evaluate the quality

American Culinary Federation: Culinary Fundamentals.

pur eing
Puréeing
  • Three methods
  • Use a potato masher or the back of a spoon
  • Use an immersion blender
  • Strain out some of the ingredients, return them to the pot, simmer until slightly thickened
  • Correct the seasoning and evaluate the quality

American Culinary Federation: Culinary Fundamentals.

cream soups
Cream Soups
  • It can be as simple as adding cream to a puréed soup
  • You can start with a béchamel or a velouté
  • Equipment is the same as for a purée soup and the technique is very similar

American Culinary Federation: Culinary Fundamentals.

the sing method
The Singé Method
  • Sweat the aromatics and main ingredients in fat
  • Add the liquid base (velouté, béchamel or stock)
  • Stir and skim
  • Purée the solid ingredients
  • Strain and either reserve and chill, or add the cream and serve
  • The cream should be hot when adding
  • Evaluate the quality

American Culinary Federation: Culinary Fundamentals.

bisques
Bisques
  • Traditionally from shellfish
  • Name is derived from traditional thickening agent, dry bread, called biscuits in French
  • Use the same technique as making a cream soup
  • Thickened also with rice flour, roux, slurry

American Culinary Federation: Culinary Fundamentals.

procedure for bisque
Sweat the aromatics

Add the shells and cook to a deep color

Add the stock

Simmer and stir to avoid scorching

Add remaining ingredients

Cook until flavorful

Remove sachet

Purée the bisque, including shells

Strain

Add the finishing cream garnish, correct the seasoning and thickness

Evaluate the quality

Procedure for Bisque

American Culinary Federation: Culinary Fundamentals.

general guidelines for cooking and serving soups
Check the stock by heating a small amount before you start

Add flavoring ingredients in staggered amounts, according to cooking requirements

Stir from time to time

Maintain even heat throughout

Cook until they develop good flavor; taste frequently

Do not over cook (when some soups cook too long they loose freshness)

General Guidelines for Cooking and Serving Soups

American Culinary Federation: Culinary Fundamentals.

general guidelines for cooking and serving soups continued
Reheat to 165°F, minimally

Reheat cream and pureed so they will not scorch

Hold clear at 180°F (82°C), thick, slightly lower

Serve in heated dishes

Always correct the seasoning and evaluate before service

Garnish at the last minute for banquets, or each time the soup is served

General Guidelines for Cooking and Serving Soups (continued)

American Culinary Federation: Culinary Fundamentals.