1. Soups
VRQ2 Theory Unit 707 UPK 707

2. Broths
These are soups made using the appropriate stock and vegetables.
These soups have a high proportion of ingredients to stock (50 : 50) and are hearty filling food.
Must use a very well flavoured stock as base.
Ingredients must be neatly prepared, can’t hide any mistakes!

3. Can be lightly thickened with own ingredients, ie; barley, rice or pasta
Examples;
Minestrone
Scotch broth
Cock a Leekie
Cultivateur
Paysanne

4. Puree Soups Composed of a single basic ingredient
i.e. Single vegetable, combination of vegetable or Single item of poultry, game, meat or fish
Supported by a thickening agent which could be :
Rice for puree of poultry, fish and certain veg
Potatoes, Root Vegetables, Pumpkins

5. Liquids Generally; White bouillon Also milk
2 LTRS of liquid to 1 litre of actual puree

6. Examples of Puree Soups
Potage St Germain – Green pea soup
Potage Crecy – Carrot Soup
Potage Parmentier – Leek and Potato Soup
Potage Egyptienne – Yellow pea soup

7. Thick Soups – Potages Lié
These soups come in several forms, there are the unpassed types, such as Broths and Potages
These soups are made by cooking various types of meat and vegetables in stock
The thickening coming from either cereals or a farinaceous component.

8. Cream Soup
Are soups that are made from stocks and cooking liquors that can not thicken themselves without a thickening agent they are often thickened with flour and always finished with cream and/or milk.
A puree soup that has been finished with cream is referred to as a cream soup.

9. Alternative method for Cream soups.
Make a roux (45g butter, 45g flour)
Use infused milk (500ml) to make a thick Bechamel, pass and reboil.
Add cooked pureed and passed ingredient (500g) to Bechamel, add cream (100ml) season and garnish.

10. Velouté soups.
A thick soup made from white stock and a roux, finished with a liaison of egg yolks and cream.

11. Examples Of Velouté and Cream Soups
Velouté Doria – Cucumber Soup
Velouté Agnès Sorrel – Chicken, Mushroom and Tongue Soup
Crème Dubarry – Cauliflower Soup
Crème de Champignons – Mushroom Soup
Crème de Tomate – Tomato Soup

12. Thickened Passed Soups
These soups usually are comprised of a roux base, or farinaceous base to act as the thickener to suspend the liquidised ingredients, they can be divided into;
Puree
Cream
Velouté
Bisques
Brown Soups

13. Tradition garnishes Croutons or fried bread for veg purees
Small dice of poultry or game – meat soup
Small dice of the cooked Fish – fish based !
All puree soups are to be liquidised and finished last minute with 100g butter per 1 litre of soup

14. Consommé- Clear Soups Consommés are Soups made from clarified stocks
The base stock should be very strong, as these soups should be well flavoured
After clarification, these soups should be crystal clear
Garnishes can be used, or the consommé can be chilled to set it, chopped and served cold

15. Basic Recipe-Clarification
500g Minced Shin of Beef
Salt
4 x Egg whites
Cold white or brown beef stock
Carrot, onion, celery, leek finely chopped
Bouquet Garni
Peppercorns

16. Clarification raft

17. Consommé examples
Royale – Flavoured egg custards (Half egg, Half cream)
Brunoise – Carrot turnip, white of leek, celery, onion, petit pois & French green bean cut into squares, pluche of chervil
Carmen – Pimento & tomato puree
Belle Fermière – julienne of cabbage, diamonds of French beans
Bellini – semolina gnocchi
Dianne – Game flavoured consommé, quenelles of pheasant forcemeat Brunoise of celery & pearl barley
Celestine – Rounds of pancake layered with chicken forcemeat & truffle
Madrilène - Chicken flavoured with tomato, celery & red pimento (served hot or cold)

18. Consomme Brunoise and Royale Garnish

19. Bisques Bisques are thickened soups made from shellfish
The thickening agent in these soups’ is rice
Shrimp, Prawns, Crab and Lobster are all used to make these soups
These Crustacea should always be used live when making these soups
Their shells are used as a great deal of flavour is contained in them.

20. Bisques – Cont.
When cooked the entire mass is liquidised and then passed.
A powerful liquidiser is required
You may wish to remove the hard claw and carapace shells before processing to limit the amount of “chalkiness” in the finished soup
Cream is used to finish the soup for service

21. Some examples of Bisques
Bisque de Crevettes – Shrimp Bisque
Bisque de Crabe – Crab Bisque
Bisque de Homard – Lobster Bisque

22. Foreign Soups, Potage Etranger
These are soups which have no classification.
Gazpacho, Mulligatawny

23. Cold Soups These are a good addition to any chefs repertoire
These are refreshing alternatives to hot soups in the summer months
Jellied Consommes
Cold Veloutes and Cream soups
Appropriate garnish
Hygiene considerations
Examples : Vichyssoise, Gazpacho

24. Brown Soups
This classification is of soups that are peculiar to England
They are brown thickened soups
The brown colour is usually from gravy browning
Examples;
Brown Windsor
Thick Oxtail Soup

25. Questions ????