Soups & Sauces. Roux. Roux: thickening agent made of fat and flour. . 1. Melt fat. 2. Add flour. 3. Cook over medium heat until thick. Mirepoix. Mix of 2 parts onion, 1 part carrots, 1 part celery , chopped
Roux: thickening agent made of fat and flour.
1. Melt fat
2. Add flour
3. Cook over medium heat until thick
Sauce made with tomato
Puree, vegetables and seasoning
Brown sauce made roux, beef stock, tomatoes
and a caramelized onions/carrots mixture.
White sauce made with a roux , and some type of stock like poultry or fish stock. Similar to béchamel because you start with a roux, instead of cream you add stock, color depends on the stock used.
Base of the soup is usually a Béchamel .
Classic white sauce, made with a roux, and cream is added.
Examples: Cream of potato, Cream of broccoli, Cream of Vegetable
Liquid from cooking meat, poultry or fish (stock/broth)
Added to mirepoix and other vegetables
Examples: Chicken Noodle
***Food value can be increased by serving other
foods with soup