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Soups 25. Soups 25 Objective Differentiate between the two types of clear soups.

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Presentation on theme: "Soups 25. Soups 25 Objective Differentiate between the two types of clear soups."— Presentation transcript:

1

2 Soups 25

3 Objective Differentiate between the two types of clear soups.

4 Soups Soup is popular in many different cuisines and is considered the epitome of comfort food Soup categories include clear thick specialty

5 Clear Soups Clear soups have a thin consistency and generally transparent appearance They often contain chopped vegetables, various starches, and pieces of meat The two categories of clear soups are broth soups consommés

6 Broth Soups Vegetables, starches, and meats are cooked in a flavorful broth or stock Quality of the stock or broth is critical to the flavor of the soup

7 Technique: Preparing Broth Soups
Sweat or sauté meats and vegetables. continued

8 Technique: Preparing Broth Soups
Cover the ingredients with broth or stock. Bring the liquid to a boil, and then reduce to a simmer. continued

9 Technique: Preparing Broth Soups
If other ingredients are added to the soup, they may be added at different times during soup preparation. Besides vegetables, other ingredients may include herbs and spices, and starches such as pasta, rice, or barley. (Due to the variety of starches, cooking times will vary.) continued

10 Technique: Preparing Broth Soups
Serve soup once the ingredients are tender and the soup has developed enough flavor.

11 Consommé Consommé is clarified stock
It is expensive to make and requires practice to prepare correctly Clearmeat is added to remove impurities continued

12 Consommé As the stock simmers, the egg white and protein from meat begins to coagulate the clearmeat Once the raft forms and floats to the top, the consommé is carefully removed

13 Technique: Preparing Consommé
Prepare the clearmeat by mixing lean ground meat, finely chopped vegetables, and egg white either by hand or in a food processor. Add the clearmeat to a pot containing cold, defatted stock. Stir the clearmeat and stock until they are well combined. continued

14 Technique: Preparing Consommé
Place the pot over low-medium heat. As the stock heats up, gently scrape the bottom of the pot periodically with a wooden spoon. Do not stir the mixture, only carefully scrape the bottom of the pot so the clearmeat does not stick to the bottom. If the clearmeat sticks, it will burn and ruin the consommé. continued

15 Technique: Preparing Consommé
Stop scraping the bottom of the pot once the consommé becomes warm. The clearmeat will then coagulate and slowly rise to the surface as the consommé heats up. continued

16 Technique: Preparing Consommé
Reduce the heat to a slow simmer as soon as the consommé comes to a boil. As the clearmeat coagulates and forms the raft, it rises and traps impurities. If the consommé boils rapidly at any point, the raft can break apart and turn the consommé cloudy. continued

17 Technique: Preparing Consommé
Simmer the consommé for 1 to 3 hours. During this time, the consommé will deepen in color and increase in flavor. Both of these are hallmarks of a fine consommé. continued

18 Technique: Preparing Consommé
Strain the consommé through a chinois lined with a large coffee filter or several layers of cheesecloth. continued

19 Technique: Preparing Consommé
(continued) Do not pour the consommé from the pot. This could break the raft and ruin the consommé. Instead, delicately ladle it into the chinois. continued

20 Technique: Preparing Consommé
Chill consommé according to your local health department’s guidelines. Once the consommé is cold, remove any fat that solidifies on top.

21 Objective Compare the different types of thick soups.

22 Thick Soups Soups are thickened using a purée, starch-based thickener, or both Categories of thick soups include purée soups cream soups bisques and chowders

23 Purée Soups Starchy ingredients are cooked until soft and blended into a purée soup To thicken soup, additional puréed ingredients can be added To thin soup, add more stock

24 Technique: Preparing Purée Soups
Simmer all ingredients in a flavorful stock until they are soft and easily crushed. Some of the ingredients may be sweated first. continued

25 Technique: Preparing Purée Soups
Purée the soup using a blender, food processor, immersion blender, or food mill. Certain types of purée soups may be passed through a strainer. continued

26 Technique: Preparing Purée Soups
Adjust the thickness of the finished soup. If the soup is too thin, additional cooked ingredients may be puréed into the soup. If this is not possible, the soup could be thickened with a starch such as arrowroot or a roux. If the soup is too thick, add additional stock.

27 Cream Soups Cream soups consist of milk or stock thickened with flour and puréed ingredients, and are often finished with cream These soups tend to be the richest and silkiest

28 Technique: Preparing Cream Soups
Sweat the solid ingredients in whole butter. Add flour to the vegetables and butter, and cook until the flour taste has disappeared. This will take several minutes. Add milk or stock to the cooked vegetables. Bring to a boil and reduce heat to a simmer. continued

29 Technique: Preparing Cream Soups
Simmer the vegetables until they are soft. Purée the vegetables. The soup may need to be passed through a strainer. Place the soup in a clean pot and bring to a boil. Hot cream and possibly butter may then be added.

30 Bisques and Chowders Bisque
A bisque requires considerable skill to make It is often flavored with sherry and brandy, tinted red from tomato product, and fortified with cream continued

31 Bisques and Chowders Chowder
Chowder is a filling soup that was traditionally consumed by fishermen Chowder is often made with clams or large amounts of tomato

32 Objective Recognize the types of soups in the specialty soups category.

33 Specialty Soups Soups that do not fit in other soup categories are classified as specialty soups Cold soups are an example of a specialty soup

34 Cold Soups Popular cold soups include
Gazpacho (gahz PAH choh): Spanish soup of puréed tomatoes, red peppers, garlic, and cucumber Vichyssoise (vee shee SWAHZ): cold cream of potato and leek soup Borscht (BOHRSHT): beet and red cabbage soup

35 Objective Understand the role of soup garnishes.

36 Garnishing Soups Garnishes add visual appearance, texture, and flavor to finished soups continued

37 Garnishing Soups Soup garnishes should be bite-sized or smaller
be tender be hot for hot soups and cold for cold soups not be fatty or oily if garnishing consommés complement the soup in flavor and style

38 Objective Execute proper techniques for serving hot and cold soup.

39 Serving Soups Hot soups must be served very hot and cold soups served very cold To ensure proper serving temperatures, consider the following: temperature of the soup serving container temperature whether to use a soup plate or soup bowl immediate service

40 Review Name and describe the two types of clear soups.
Broth soups contain a variety of vegetables and starches that are cooked in broth Consommés are a perfectly transparent and intensely flavored soup made by clarifying stock continued

41 Review Identify the different types of thick soups. purée soups
cream soups bisques chowder continued

42 Review List three popular cold soups. gazpacho vichyssoise borscht
continued

43 Review What role do garnishes play in soups?
Garnishes add visual appearance, texture, and flavor to finished soups continued

44 Review Describe the guidelines for preparing soup garnishes.
be bite-size or smaller be tender be hot for hot soups and cold for cold soups complement the soup in flavor and style should not be fatty or oily if garnishing consommés continued

45 Review What is the most crucial part of serving soups?
ensuring the soups are served at the proper temperature


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