chapter11 soups

Copyright ©2011 by Pearson Education, Inc.

publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e

Labensky • Hause • Martel

”“ A first-rate soup is more creative than a second-rate painting.

– Abraham Maslow, American psychologist (1908 - 1970)

SOUPS

C H A P T E R ELEVEN

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After studying this unit

You will be able to:

– Prepare a variety of clear and thick soups

– Garnish and serve soups appropriately

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Soup Overview

Great soups can be made from the finest and most

expensive ingredients or from leftovers from the previous

evening’s dinner service and trimmings from the day’s

production.

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Escoffier’s Classification of Soups

Clear soups

Purées

Cullises

Bisques

Veloutés

Cream soups

Special soups

Vegetable soups

Foreign soups

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Modern Classifications of Soup

Clear soups

– Broths

– Consommés

Thick soups

– Cream soups

– Purée soups

Bisques

Chowders

Cold soups

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Clear Soups

Broths

Broth-based soups

Consommés

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Procedure for Preparing Consommés

Start with cold, grease-free stock

Add clearmeat for clarification

Slowly bring to a simmer

Clearmeat will form a raft

Create a hole in the raft to allow liquid to bubble

through

After simmering, carefully strain through several

layers of cheesecloth

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Finished Consommé

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Thick Soups

Cream soups

– Thickened with a roux or other starch

Purée soups

– Rely on a purée of the main ingredient to

thicken

Some purée soups are finished with cream

Some purée soups are thickened slightly

with roux

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Preventing Curdling

Never add cold milk or cream to hot soup. Temper

the milk/cream or heat it before adding

Add milk/cream to the soup just before service

Do not boil after milk/cream added

Finish cream soup with Béchamel or cream sauce

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Puréed Soup

Purée of Split Pea Soup

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Other Soups

Bisque

– Generally made from crustaceans and

thickened with roux

Chowder

– Hearty soups with chunks of the main

ingredient and garnishes

Cold soups

– Some require cooking and some are prepared

cold

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Cold Soup

Vichysoisse (Cold Potato-Leek Soup)

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Guidelines for Garnishing Soups

The garnish should be attractive

The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size

The garnish texture and flavor should complement the soup

Starches and vegetables used as garnishes should be cooked separately

Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart

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SAFETY ALERT - Uncooked Cold Soup

Uncooked cold soups are PHF/TTS foods

because they are never heated and may contain

dairy products.

– Always prepare small batches as close to

service time as possible

– Keep at or below 41ºF at all times

– Cover and store leftovers properly

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Soup Service

Serve cold soup cold

– At a temperature below 41°F

– Often served in an iced bowl with an iced

spoon

Serve hot soup hot

– Near boiling, 210°F, is ideal

chapter11 soups

Self Improvement