Stocks and SoupsA first-rate soup is more creative than a second-rate painting. -Abraham Maslow

Unit Objectives

Students will be able to: list different categories of stock list different categories of soups. identify principles of soup production.prepare different types of soups. 

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Stocks

Are often called the chef’s building blocks because they form the base for many soups and stocks.

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A STOCK IS…

A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.

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Types of Stock

White Stock Brown StockFumetCourt BouillonGlaceRemouillageBouillon

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The Four Essential Parts of a Stock Are

MirepoixAromatics

◦Sachet d’epiceLiquidMajor Flavoring Ingredient

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Bones For Stock Are Prepared By:

BlanchingBrowningSweating

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What Four Qualities Are Stocks Evaluated On?

1. Flavor2. Color3. Aroma4. Clarity

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Cooling and Storing Stock

Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator.

Break down the large amounts of stock into smaller amounts.

Place stock in small containers in the refrigerator. Stir occasionally

Soup

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Soup• A liquid, savory food commonly made

with meat, poultry, fish, or vegetable stock as its base.

• Soups can be served either hot or cold

• Specialty soups have their own set of principles.

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SoupsWide variety of ingredients,

seasonings, and garnishes

World’s finest ingredients or leftovers can be used to make quality soup◦If you use leftovers, follow strict

sanitation principles

The quality of a soup is determined by its ingredients, flavor, appearance, and texture

Types of Soups• Clear soups and Broths

• Thick Soups◦ Cream soups◦ Purée soups

• Other Soups (Specialty)◦ Bisque and Chowders◦ Cold soups

Broth Based Soups• Broth- A flavorful liquid obtained from

the long simmering of meats and/or vegetables.

• Vegetables:• Complement one another• Visually attractive• Add when appropriate• Cook grain/pasta separately.

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Broth Based Soup Production• Sauté, sweat or simmer the

ingredients.

• Add broth or stock.

• Add seasonings.

• Continue to simmer until the desired flavor is achieved – skim as needed

• Adjust seasonings.15

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Thick Soup- Cream• Any soup with the addition of

cream/milk

• Variations:o Veloute finished with heavy cream.o Béchamel based soups.

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Thick Soup- Puree• Puree

• Finely chopped/mashed ingredients

• Used as a thickener• Usually done toward the end of

cooking• Distinct impact on texture • Sometimes ½ of garnish not pureed

for desired texture

• Soup can be finished with cream (vegetable)

Specialty Soups Special ingredients or techniques

that reflect regional cuisine.

• Bisque – traditionally, thick soups made from shellfish and thickened with cooked rice.

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• Chowder - Typically contain potatoes, milk, pork or bacon fat, onions, celery and often shellfish, fish or vegetables.

Specialty SoupsBorscht Seafood Gumbo

Garnishing Soups• The word garnish has two

meanings when applied to soups:◦Food added to soups as a decoration◦Foods that serve as decorations but

also as critical components of the final product