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Unit 320 Prepare, Cook and Finish Complex Soups. Revision of Level 2 Soups. Basic Soups. Preparation Of Soups .
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Revision of Level 2 Soups. Basic Soups.
Preparation Of Soups. • The making of a soup requires as much skill as any other area of kitchen work. Only ever use fresh ingredients as an insipid, badly seasoned soup without character is a recipe for disaster. • For a meal with several courses soup will usually be served first, unless a cold surprise or canapé is offered which will be served before the soup.
Classification of Soups. • Soup is a general term which is applied to every type, whether hot or cold, thick or thin. • Many soups can also be served cold and consommé in particular is often served in its cold jellied form.
UNTHICKENED. Broth. Consommés. Bouillions. Chowders. Cold*. THICKENED. Bisques. Potages. Velouté. Bisques. Brown roux based. Cold *.
Broths & Bouillions. • Broths: A combination of various types of vegetables which are cooked in a clear stock with the addition of cereal and a garnish of diced meat or poultry. E.g. Scotch Broth. • Bouillons: Unclarified but clear stock served plain or with a garnish. E.g. Petite Marmite.
Consommé. • Is a clarified stock of beef, chicken or combination of both. • Into the clarification can be added tomatoes, pimentos, beetroot, etc, in order to accent one of these flavours. • The garnishes are many and varied. Cheese straws, grated cheese, petits patés are also served under certain conditions. • Bortsch is a duck and beef/beetroot flavoured consommé.
Puree Soups. • A purée soup consists of a base of pulse, vegetables or potatoes or a combination of one or more. • Vegetables with a high starch content will thicken themselves. • Those with low starch content will require an additional thickening agent. EXAMPLE. • For example, Purée Crecy (Puree of Carrot).
Potage. • A potage is a soup with a garnish of vegetables which have been cut to a definite shape. It may also include as part of its garnish peas, beans, cereals and Italian pasta. • It is made with a good quality white stock thickened with a liaison and finished with a garnish. • Shredded, toasted bread and grated parmesan cheese (one or both) are usually served separately. • For example Potage Germiny.
Crème. • A cream soup consisting of a base of vegetables (legumes), poultry, veal or game. • It is moistened with white stock (veal, poultry or game) but receives its thickening from béchamel or a base white roux. • It is finished with cream and served with garnish, usually in keeping with its name. • For example cream of asparagus soup, cream of onion soups.
Velouté. • This type of soup is prepared on the same lines as a cream soup, except that it receives its thickening mostly from a velouté sauce or a base blonde roux with the flavour of poultry, veal, fish or game. • It differs however in that it must be finished with a liaison of yolks and cream, which gives it the final thickening. • For example, Velouté Agnus Sorel (Chicken & Mushroom).
Bisque. • This is a specialised soup always made with shellfish (lobster, shrimps, crayfish, crawfish, crabs). • Its thickening is derived from rice or riceflour and is moistened with fish or veal stock. • It is finished with butter or a liason of pounded lobster eggs or butter. Brandy and cream are stirred in at the last moment, and the garnish is in keeping with its name. • For example Bisque de Homards (Lobster Bisque).
Brown Roux Based. • This is a thick passed soup made from a brown roux. • They are garnished with meat and always served hot. • E.g. Oxtail soup.
Chowders • Fish soup made from clams. Usually written as ‘Clam Chowder’. Onions, green peppers, celery stalks, smoked bacon thickens with potatoes. • Stock comes from the cooking of the clams. • Finish with cream. Origin – America. Variations around coast of Boston, Cape Cod, Connecticut and Maine.
Cold Soups. • Certain soups are made to serve cold, others can be served hot or cold. • Cold – Gaspacheo, Cucumber, Jellied Consommé. • Hot/Cold – Vichysoisse, Watercress, Consommé. • Most soups can be served cold.
Thickening Agents Used in Soups. • Roux: White, blonde and brown. 25 – 40 gms of flour to ½ ltr stock. • Pulses: High is starch and require no further thickening. 200 gms to 1 ½ ltr of liquid. Lentils require 300 gms.
Purees: Purees of vegetables provide thickening in a number of soups. Vegetables low in starch/high water content will require the addition of extra starch in the form of a roux. • Béchamel: A thin béchamel may be used in a number of cream soups. • Liaison: this has 2 purposes, it will thicken and also enrich the soup.
Accompaniments. • Sippets for purees and roux based. • Finely grated parmesan cheese for bouillons and Italian soups. • Toasted croutes for soups served in marmite pots. • Cheese straws with turtle soup.
Garnishes. • Vegetable garnishes, good quality precise cuts. • Meat garnishes added to clear or broths. • Coarsely chopped herbs to broths. • Pluches of herbs for consommés and broths.
