Unit Objectives

1
Unit Objectives

• Students will be able to
• list different categories of soups.
• identify principles of soup production.
• understand concepts of various thickening agents.
• prepare different types of soups.
•  

2
Soup
3
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.

4
Soups

• Wide variety of ingredients, seasonings, and
  garnishes
• Worlds 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

5
Types of Soups

• Clear soups and Broths
• Thick Soups
• Cream soups
• Purée soups
• Other Soups (Specialty)
• Bisque and Chowders
• Cold soups

6
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.

7
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.

8
Thick Soup- Cream

• Any soup with the addition of cream/milk
• Variations
• Veloute finished with heavy cream.
• Béchamel based soups.

9
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)

10
Specialty Soups

• Special ingredients or techniques that reflect
  regional cuisine.
• Bisque traditionally, thick soups made from
  shellfish and thickened with cooked rice.

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

11
Specialty Soups

• Borscht

• Seafood Gumbo

12
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