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Y1.U6.3 Soup. Objectives Identify types of soup Identify types of soup Prepare various soups and consommés Prepare various soups and consommés Discuss.

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Presentation on theme: "Y1.U6.3 Soup. Objectives Identify types of soup Identify types of soup Prepare various soups and consommés Prepare various soups and consommés Discuss."— Presentation transcript:

1 Y1.U6.3 Soup

2 Objectives Identify types of soup Identify types of soup Prepare various soups and consommés Prepare various soups and consommés Discuss leftovers and soup Discuss leftovers and soup

3 Key Terms ClearThick ThickCream Broth Purée Consommé Bisque Chowder

4 Definition A soup can be any combination of vegetables, meat or fish cooked in a liquid. A soup can be any combination of vegetables, meat or fish cooked in a liquid.  It can be thick (gumbo)  It can be thin (consommé)  It can be smooth (bisque)  It can be chunky (chowder)  Usually hot, sometimes cold

5 Types Clear Clear  Broths  Consommés Thick Thick  Cream  Purée Bisque, Chowder, Cold Bisque, Chowder, Cold

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7 Clear Broth Broth  Made like stocks but include meat and are served with a garnish

8 Broth

9 Clear Broth Based Broth Based  Sweat long cooking vegetables  Add appropriate broth and simmer  Add seasonings, simmer  Add additional ingredients, simmer  Adjust seasoning

10 Clear, broth based

11 Consommé Stock or broth that has been enriched and clarified Stock or broth that has been enriched and clarified

12 Consommé Clearmeat (clarification) Clearmeat (clarification)  Egg whites  Ground meat, poultry or fish  Mirepoix  Herb/spice  Acid (tomato, lemon juice or wine)  Oignon brûlée (for added flavor/color)

13 Consommé Process Process  Clearmeat  Add cold stock  Slowly bring to a simmer  As RAFT forms, make a hole in center  Simmer  Carefully strain through several layers of cheesecloth

14 Consommé Fix Fix  Degrease (cold)  4 egg whites per gallon  Simmer stirring occasionally until egg whites coagulate  Strain

15 Thick Soup Types Cream soup Cream soup  Thickened with a roux or other starch Purée Soup Purée Soup  Thickened with main ingredient (starchy vegetable or legume)

16 Cream, process Sweat hard vegetables Sweat hard vegetables Thicken Thicken  Add flour, cook to blond roux, add liquid –or- add stock to veg, simmer, add blond roux –or- add thin velouté or béchamel to vegetables Add soft vegetables/flavoring Add soft vegetables/flavoring Bring to boil, simmer to tender Bring to boil, simmer to tender Purée Purée Finish with hot milk, cream, thin béchamel or cream sauce Finish with hot milk, cream, thin béchamel or cream sauce

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18 Puree, process Sweat mirepoix Sweat mirepoix Add liquid Add liquid Add main ingredients/flavoring Add main ingredients/flavoring Bring to a boil, reduce a simmer until tender Reserve portion of broth (adjust) Purée Adjust seasoning and thickness

19 Bisque Traditionally a shellfish (including shells, puréed) soup thickened with rice Traditionally a shellfish (including shells, puréed) soup thickened with rice Combines cream and purée process Combines cream and purée process Generally shrimp, lobster, crayfish thickened roux Generally shrimp, lobster, crayfish thickened roux Finished with cream Finished with cream

20 Bisque, process Caramelize mirepoix and main ingredient in fat Caramelize mirepoix and main ingredient in fat Add tomato Add tomato Deglaze with wine Deglaze with wine Incorporate roux Incorporate roux Simmer Simmer Strain, puree solids, return to liquid, simmer Strain, puree solids, return to liquid, simmer Strain, simmer Strain, simmer Finish with hot cream Finish with hot cream

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22 Chowder Hearty soups with chunks of main ingredient Hearty soups with chunks of main ingredient  Clam, corn, etc. Usually contains diced potatoes Usually contains diced potatoes Usually contains milk or cream (not Manhattan clam) Usually contains milk or cream (not Manhattan clam) Most thickened with a roux Most thickened with a roux

23 Chowder, process Render salt pork over medium heat Render salt pork over medium heat Sweat mirepoix Sweat mirepoix Add flour (roux) Add flour (roux) Add liquid Add liquid Add ingredients (based on cooking time) Add ingredients (based on cooking time) Add milk or cream Add milk or cream Season Season

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25 Cold Can be started hot and then chilled Can be started hot and then chilled  Vichyssoise, fruit Start cold Start cold  Gazpacho, fruit Cold soups: Cold soups:  Cream at end  Usually thinner  Cold dulls taste, attention to seasoning


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