Soups Creative Cooking 2

Soup Types Chowder – A buttery, hearty soup usually with seafood or other chunks of food evident in the blend. New England/Boston - Made with cream/milk Manhattan/New York - Made with tomatoes

Main Dish Soup - Includes meat, vegetables, rice or pasta Examples: Stew, Goulash, Vegetable Beef Barley

Cream Soup - White sauce base with milk as the liquid, cream of cauliflower, broccoli, celery

Vichyssoise - French soup made with leeks, onions, potatoes, chicken stock and milk

Gazpacho - Spanish cold soup with tomatoes, cucumbers, green peppers, onions, and hot sauce

Bisque - any thick cream soup pureed with shellfish, lobster or crab bisque

Borscht – A soup made with red beet roots and boullion

Egg drop soup

Soup terms -Clarifying stock Removes small flecks of food matter that are too small to be strained with strainer, done by adding egg white and shell to stock boiling and restraining through cheesecloth

Mirepoix - french base added to most stocks when cooked mixture of carrots, celery and onions usually sauteed in butter

Fond - The flavorful meat drippings that caramelize on the bottom of the pan when browning meat. Deglaze - The process of removing the fond from a pan by adding a hot liquid and dissolving off the fond into the liquid.to prepare another sauce

The basis for soups… Stock: the liquid prepared by boiling meat bones with or without vegetables (not edible on its own)

Broth: The water in which meat, fish or vegetables has been boiled and seasoned (edible on its own) not cooked as long as stock, contains less gelatin

Bouillon: Concentrated broth can be obtained by dissolving a commercially prepared bouillon cube or granules.

Consommé (clear soup): Meat stock that has been concentrated (stronger in flavor, water evaporated out), seasoned, and clarified. Can be substituted for broth, stronger flavor.

Four basic types of stock… White - made from Chicken & Mirepoix

Brown - made from Beef Bones & Mirepoix

Fish - made from Fish & Mirepoix

Vegetable - made from Mirepoix

How to make a chicken stock Cut up chicken parts, remove excess fat pieces and skin Place in large pot with 2 qts water Bring to boil in simmer 1 hour Skim top of foam occasionally Strain liquid from meat Refrigerate liquid, cool and scrape off fat Separate chicken from bones for use in recipe

How to make chicken stock

How to make a brown stock… Roast beef bones Add beef bones to water in a large saucepan and heat over medium heat. Deglaze pan (add water to roasting pan Pour deglazed mixture back into saucepan, bring to a boil, reduce heat and let simmer for 4 hours. Then add the mirepoix (you may also add a tomatoes, halved) & seasonings (peppercorn, salt, bay leaves, & thyme) Return to heat and boil. Strain out the solids and discard, reserve the stock.

How to make beef stock

Fresh stock...Or not? Why make your own stock? No Additives (salt) Flavor Why not make your own stock? Bacteria growth Must be reheated every 3 days and floating particles from bacteria growth skimmed off. Time (minimum 6 hours) Cost

CC2 soup lab… Jambalaya, pg. 55

Roasted Butternut Squash Soup, pg. 56,

Minestrone Soup, pg. 57

Corn and Potato Chowder, pg. 59

Tortilla Soup, pg 60

Roasted Chicken Noodle Soup