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Soups (soupe, potage, fr.)“A liquid savory
food served at the beginning of a meal or as a light meal in
itself.”-Larousse
Fall 20111 CHRM 1120/O'Donnell
Soup Soupe - basic dish where a potage (the
contents a cooking pot) was poured over piece of bread or sop…as in to “sop” up the broth.
Soup and Potage are usually synonymous with a potage sometimes meaning a thick soup
Two Basic Categories: Clear Soups (les potage clairs)
Stock-Based Broth-Based
Bound or Thick Soups (les potage liès)
Fall 20112 CHRM 1120/O'Donnell
Stock or Broth Based Served as Finished
Items (usu. Broth Based)
As a base for Other Soups (Stock or Broth)
Refined and Clarified (Stock or Broth) Consommé
Clear Soups (les potage clairs)
Fall 20114 CHRM 1120/O'Donnell
Clear Soups (Stock-Based vs. Broth Based)
Stock-Based Broth-Based
Start with a sautéed mirepoix to form the main flavor base.
Stock is added to bring these ingredients together.
Quick to make (If stock is already made)
Start with a highly-flavorful liquid, broth.
The broth may be served or alone or with Garniture
Garniture often added at the END of cooking.
More time consuming
Fall 20115 CHRM 1120/O'Donnell
Consommés, Terms Raft, clearmeat that has solidified to form a
floating mass that acts as a filter to clarify broth
Clarification or Clearmeat Lean ground meat, poultry or fish, for flavor and
protein structure (ex. ground beef for beef stock) Mirepoix (optional) provides structure to the raft Egg whites, 1-2 per quart…the albumin form a
matrix that binds and filters out particulates An acid (optional), helps to coagulate protein
Tomato for beef or chicken Lemon juice or white wine for fish
Fall 20116 CHRM 1120/O'Donnell
Consommés, Terms Oignon Brulée, adds flavor and color Double Consommé
A consommé reduced by 1/2
Fall 20117 CHRM 1120/O'Donnell
Consommés, Garnishes Vegetables, classically cut Cooked meat and poultry Fresh herbs Rice Tapioca Truffles Pasta Crêpes, cut julienne Profiterolles, usually filled with a savory purée Quenelles, usually poached balls of forcemeat Royale, a savory custard cut into shapes
Fall 20118 CHRM 1120/O'Donnell
Making Consommés Begin with a stock of beef, game, chicken or
fish. (Not veal, it lacks sufficient flavor) Bring to a boil then allow to cool Make clearmeat. (ground meat, mirepoix, egg
whites and an acid)
Fall 20119 CHRM 1120/O'Donnell
Making Consommés Clarify the stock
Combine clearmeat mixture with COLD stock in a stockpot
Stir the mixture until the stock just reaches a simmer
Lower the heat and stop stirring Allow the raft to form, simmer about 1 hour
Fall 201110 CHRM 1120/O'Donnell
Making Consommés CAREFULLY Decant the Broth
Without disturbing the raft, ladle out the broth Strain the broth Skim off any fat
Fall 201111 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Render Some Fat (ex.Pancetta)
Sweat (no color) the Mirepoix
Note: For a darker color soup and more flavor, ingredients may be caramelized.
Fall 201113 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Season as you go…build layers of flavor
Cook the vegetables until soft and translucent with no carmelization.Garlic other delicate spices may be added at this point to avoid scorching themFall 201114 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Add other ingredients…tomatoes, bouquet garni, and
parmesan rind
Add HOT liquid (stock or water). Taste as you go and assess the texture and flavor…adjust with seasoning and liquid
Fall 201115 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Simmer of 10-15 minutes…Stir occasionally
Skim off any foam
Fall 201116 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Cut vegetables a similar size… Add the vegetables in order of cooking time required
Fall 201117 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Add harder vegetables before softer
Starchy ingredients should be cooked separately and added at the end of cooking
Fall 201118 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Adding the cooked starches at the end avoids the soup from
getting cloudy and thick
Fresh herbs or leafy greens should be added at the very
end
Fall 201119 CHRM 1120/O'Donnell
Making Minestrone (Stock-Based Clear Soup)
Taste and check the vegetables are just tender and seasoning is correct…
SERVE HOT! (You should see the steam.) Ladle soup into a warm bowl, garnish and serve
Fall 201120 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Prepare the main ingredient…meat on the bone…
Fill with just enough COLD water to cover…
Fall 201122 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Bring to a simmer… Skim any foam that rises to the surface…
Fall 201123 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Drain the water and refill with clean COLD water (blanch)…
Continue to simmer and skim as needed…
Fall 201124 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
3 Parts Chicken to 1 Part Mirepoix
Add the mirepoix and top off with water to just cover the ingredients…
Fall 201126 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Season… Add the bouquet garni…
Fall 201127 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Delicate meats should be cooked until they are just until done…tougher meat should be cooked until tender
Remove the meat, cool and remove the meat from the bone and reserve…
Fall 201128 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Return the bones to the broth…
Top off with water as needed
Fall 201129 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Remove the solids and discard…
Strain the broth and defat…
Fall 201130 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Check seasoning and serve as is or with added garniture
Fall 201131 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Added ingredients or garniture add texture and substance to a soup.
Fall 201132 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Vegetables are common additions. Cut the vegetables evenly and add them according to how long each will take to cook. Vegetables should be just cooked through yet have some resistance to the bite…”al dente” and maintain their texture, color and flavor. More delicate items should be added right at the end. Fall 201133 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Starchy items like pasta, rice, grains & dried legumes should be cooked separately to maintain the clarity of the broth and keep the broth from becoming too thick.
Fall 201134 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Noodles cooked first then added…
Pasta cooked in the broth….
Fall 201135 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Add precook stuffed pasta… The cooked meat from the broth…
Fall 201136 CHRM 1120/O'Donnell
Making Chicken Soup (Broth-Based Clear Soup)
Raw proteins like seafood should be added at the end of cooking to avoid overcooking.
Garnish with fresh herbs, flavored oils, or olive oil
Fall 201137 CHRM 1120/O'Donnell
Thick Soups Cream Soups (Roux-Based)
Main ingredient simmered in white stock, a thin velouté, or béchamel and then pureed and strained
Purée Soups (Starch-Based) Starchy vegetables or
legumes are cooked in stock or broth and some or all of the ingredient is puréed
Puréed soups are coarser and generally not strained
Fall 201138 CHRM 1120/O'Donnell
Split Pea vs. Lentil Green Split Peas, are split with a flat side.
Lentils are whole
Fall 2011CHRM 1120/O'Donnell39
Traditional Bisques and Chowders Bisque
Shellfish soup thickened with cooked rice or starch or using a combination of cream and puréed soup procedures
Most of the flavor in a bisque comes from crustacean shells that are cooked in a broth, crushed or puréed and strained out.
Bisques are often enriched with cream
Chowder Hearty one-pot soup with large
chunks of the main ingredient AND potatoes
Usually contain milk or cream
Fall 201140 CHRM 1120/O'Donnell
Cold Soups Cooked Vichyssoise
Check seasoning cold Uncooked
Gazpacho
Fall 201141 CHRM 1120/O'Donnell
Soup Service Make in advance
Make small batches Clear soups lessen the risk scorching when reheated Consommés should have no traces of fat on the surface Thick soups are held more as a base then thinned with hot milk or cream or a thin
béchamel Check seasoning before service
Temperature Hot soups HOT!
Clear soups: 210˚F Cream Soups: 190˚F-200˚F
Cold soups COLD! (41˚F or less)
Fall 201143 CHRM 1120/O'Donnell