2. Making Soups Section 21-1

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Soups Clear. Thick. Specialty.

4. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Clear Soups Not thickened; Made from clear stock or broth. Broth is made from simmered meat and vegetables. Consommé: A concentrated, clear soup made from rich broth.

5. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Thick Soups Purée Soups: Made by grinding the main ingredients in a food processor. Cream Soups: Velvety-smooth, thick soups.

6. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Specialty Soups Bisques: Made from shellfish and contain cream. Cold Soups: Cooked or uncooked soups that are chilled. Yogurt, cream, or puréed fruit is used as the thickener.

7. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Specialty Soups (continued) Chowders: Made from fish, seafood, or vegetables. Milk and potatoes are often added. International Soups: Linked to different nations or cultures, like Borscht and gazpacho.

8. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Making Clear Soups 1.Brown meats and sweat vegetables. 2.Add stock. 3.Simmer. 4.Skim off impurities and fats. 5.Season to taste.

9. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Making Thick Soups 1.Sweat vegetables. 2.Add simmered liquid. 3.Add starchy or dried vegetables. 4.Simmer until vegetables are cooked. 5.Purée the soup.

10. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Making Thick Soups (continued) 6.Simmer again to achieve thickness desired. 7.Add thickener or liquid to adjust thickness. 8.Season to taste.

11. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Making Cream Soups 1.Sweat hard vegetables. 2.Add flour and make roux. 3.Add hot stock or milk and simmer. 4.Add seasonings and soft vegetables. 5.Skim to remove impurities and fat.

12. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Making Cream Soups (continued) 6.Purée the soup (optional). 7.Add hot cream or Béchamel sauce. 8.Season to taste just before serving.

13. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Presenting Soups The type and size of cup or bowl is determined by type of soup. An appetizer portion should be 6-8 oz. A main course portion should be 10-12 oz. Serve cold soups at 41ºF or below. Serve hot soups at 165ºF or above.

14. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garnishing Soups Garnishes should be attractively arranged. Vegetable or meat garnishes should be cut about the same size and shape. The flavor and texture of the garnish should complement the soup.

15. Section 21-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Garnishing Soups (continued) Cook vegetable garnishes separately so they will not cloud the soup. Do not overcook garnishes.