Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ A first-rate soup is more creative than a second-rate painting. – Abraham Maslow, American psychologist ( ) SOUPS C H A P T E R ELEVEN

2 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Soup Overview Great soups can be made from the finest and most expensive ingredients or from leftovers from the previous evening’s dinner service and trimmings from the day’s production. Basic soup has 4 basic parts – Mirepoix – Stock or liquid – Seasoning – Main ingredient

3 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Escoffier’s Classification of Soups Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups

4 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Modern Classifications of Soup Clear soups – Broths – Consommés Thick soups – Cream soups – Purée soups Bisques Chowders Cold soups

5 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Clear Soups Broths Broth-based soups Consommés

6 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Procedure for Preparing Consommés Start with cold, grease-free stock Add clear meat for clarification Slowly bring to a simmer Clear meat will form a raft Create a hole in the raft to allow liquid to bubble through After simmering, carefully strain through several layers of cheesecloth

7 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Finished Consommé

8 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Thick Soups Cream soups – Thickened with a roux or other starch Purée soups – Rely on a purée of the main ingredient to thicken Some purée soups are finished with cream Some purée soups are thickened slightly with roux

9 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Preventing Curdling Never add cold milk or cream to hot soup. Temper the milk/cream or heat it before adding Add milk/cream to the soup just before service Do not boil after milk/cream added Finish cream soup with Béchamel or cream sauce

10 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Puréed Soup Purée of Split Pea Soup

11 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Other Soups Bisque – Generally made from crustaceans and thickened with roux Chowder – Hearty soups with chunks of the main ingredient and garnishes Cold soups – Some require cooking and some are prepared cold

12 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cold Soup Vichysoisse (Cold Potato-Leek Soup)

13 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Guidelines for Garnishing Soups The garnish should be attractive The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size The garnish texture and flavor should complement the soup Starches and vegetables used as garnishes should be cooked separately Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart

14 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel SAFETY ALERT - Uncooked Cold Soup Uncooked cold soups are PHF/TTS foods because they are never heated and may contain dairy products. – Always prepare small batches as close to service time as possible – Keep at or below 41ºF at all times – Cover and store leftovers properly

15 SOUPS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Soup Service Serve cold soup cold – At a temperature below 41°F – Often served in an iced bowl with an iced spoon Serve hot soup hot – Near boiling, 210°F, is ideal