Presentation on theme: "Soups VRQ2 Theory Unit 707 UPK 707. Broths These are soups made using the appropriate stock and vegetables. These soups have a high proportion of."— Presentation transcript:
Soups VRQ2 Theory Unit 707 UPK 707
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!
Can be lightly thickened with own ingredients, ie; barley, rice or pasta Examples; Minestrone Scotch broth Cock a Leekie Cultivateur Paysanne
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
Liquids Generally;White bouillon Also milk 2 LTRS of liquid to 1 litre of actual puree
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
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.
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.
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.
Velouté soups. A thick soup made from white stock and a roux, finished with a liaison of egg yolks and cream.
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
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
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
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
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
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)
Consomme Brunoise and Royale Garnish
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.
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
Some examples of Bisques Bisque de Crevettes – Shrimp Bisque Bisque de Crabe – Crab Bisque Bisque de Homard – Lobster Bisque
Foreign Soups, Potage Etranger These are soups which have no classification. Gazpacho, Mulligatawny
Cold Soups 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
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