1. Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.”
Soup is a liquid food that is made by
combining ingredients, such as meat,
vegetables or legumes in stock
or hot water, until the flavor is extracted, forming a broth.

2. Objectives Identify various soups, stews, and sauces.
Explain ways to thicken a liquid.
Describe and demonstrate how to make soups, stews, and sauces.
Explain how to store soups, stews, and sauces.

3. Key Terms Au Jus Bisque Bouillon Broth Consommé Cornstarch
Gelatinization
Reduction
Roux
Sauce
Soup
Stew
Stock

4. Making Broth
But vegetables and animal bones with herbs in a pot and cover with cold water.
Simmer for several hours.
Cool and skim off fat.

5. Thickening Agents
Reduction – simmering an uncovered mixture until some of the liquid evaporates.
Grain Products –
Prepared grain product – rice, barley . . .
Flour and Cornstarch – Cornstarch – fine, white powder that is pure starch from the endosperm of the corn kernel.

6. Thickening Agents Roux – mixture of equal amounts of flour and fat.
The thickening process is called gelatinization.

7. Types of Soups Clear Soups Cream Soups
Consommé - clarified broth completely strained of all particles and sediment.
Cream Soups
Pureed in a blender.
Bisque – rich cream soup that uses shellfish as a base.

8. Types of Soups Chunky Fruit Soups Cold Soups Chowder Mulligatawny
Minestrone
Fruit Soups
Cold Soups

9. Stews
Stew – Any dish prepared by stewing, or simmering small pieces of food in a tightly covered pan.
Goulash
Irish stew
Dovi
Israeli wheat berry stew
Posole
Burgoo

10. Stews
Have remained popular because you can use inexpensive cuts of meat to make stews.
The cooking process helps to tenderize the meat.

11. Making a Stew Cut meat into small pieces.
Coat the meat in flour and brown.
Remove meat from pan and remove excess fat.
Sauté veggies in remaining fat.
Return meat to pan, add seasoning and add water until covering meat. Simmer for 2 or 3 hours.

12. Market forms of soups:
1.Canned soups
2.Dried soups
3.Frozen soups
4.Concentrated soups

13. Chunky Broth Soups – have larger chunks of vegetables, meat, poultry, seafood, pasta, etc.

14. Cream Soups Manhattan Clam Chowder Corn Chowder with Lobster

15. Broth Soups
Chicken Noodle Soup
Chicken Vegetable Soup

16. Cream Soups Cream of Broccoli Soup Baked Potato Soup
Cream of Mushroom soup

17. Broth Soups
Taco Soup
Beef Vegetable Soup

18. Italian Wedding Soup

19. Black Bean Soup

20. Tortilla Soups

21. Vichyssoise
(leeks & potatoes)
Chilled Gazpacho

22. Chicken Asparagus Chowder
Minestrone

23. Chili Cook Off
White Chicken Chili
Cincinnati Chili

24. Spices
Chili Powder
Cumin seeds

25. Bouillon Cubes or Granules

26. How to enhance canned soups:
soup videos from Food network:
How to butcher a chicken: