1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 6 Stocks, Sauces, and Soups

2. Basic Kinds of Soup  Clear soups include flavored stocks, broths, and consommés.  Thick soups include cream soups and purée soups, such as bisques, chowders, cream of tomato, lentil, and split pea soup.  There are many variations of these basic soups:  Dessert soups  Fruit soups  Cold soups  Traditional regional soups 2 There are two basic kinds of soup—clear soups and thick soups. 6.3 Chapter 6 | Stocks, Sauces, and Soups

3. Clear Soups  Can be broken down into 2 categories:  Broth Vegetables, starches, & meats cooked in a stock or broth Most common are minestrone, vegetable, & chicken noodle  Consommé Perfectly transparent & intensely flavored soup that is made by clarifying a stock More expensive since it is time-consuming Clear soups have a thin consistency & generally transparent appearance. 3

4. Consommé  Consommés are made from clarifying stocks.  To clarify a consommé:  Make a clearmeat & add to stock. Clearmeat is a mixture of ground meat, vegetables, & egg whites  When the stock begins to simmer, the albumin coagulates. As it coagulates, clearmeat rises to the top & traps impurities in the stock. This is called a raft.  Carefully remove the raft & filter.  Chill & remove any fat solids from the consommé 4

5. Thick Soups  3 main types:  Puree Thickened by a puree of well-cooked ingredients, usually legumes, potatoes, winter squash, or rice  Cream Consists of milk or stock, thickened with both flour & pureed ingredients, and finished with cream  Bisques & Chowders Bisque –A seafood-based soup thickened traditionally with rice but modern uses a roux Chowder –American seafood-based soup flavored with dairy product, bacon, & potato; thickened with flour Thick soups are filling due to their dense consistency. They are thickened by either a puree, starch-based thickener, or a combination of both. 5

6. Cold Soups  These are served cold  Examples:  Gazpacho Spanish soup of pureed tomatoes, red peppers, garlic, & cucumbers  Vichyssoise Cold cream of potato & leek soup  Borscht A beet & red cabbage soup 6

7. Preparing Soups  Most soups are cooked at a gentle simmer and stirred occasionally.  Finishing techniques are important when preparing soup for service. Soups should also be garnished just before service.  Should be bite-size, tender, complement the flavor of the soup.  Avoid fatty or greasy garnishes for consommés.  Garnishes should be hot for hot soups; cold for cold soups  Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni.  One type of clear soup is consommé. This is a rich, flavorful broth or stock that has been clarified. 7 6.3 Chapter 6 | Stocks, Sauces, and Soups

8. Preparing Soups (cont.)  There are two kinds of thick soup—cream soups and purée soups.  The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch, such as roux:  Purée soups are thickened by the starch found in the puréed main ingredient, such as potatoes.  Bisque is a cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab.  Chowders are hearty, thick soups made in much the same way as cream soups. 8 6.3 Chapter 6 | Stocks, Sauces, and Soups

9. Section 6.3 Summary  There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups.  Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified.  Cream soups are made with a thickener, such as roux. The main flavor in cream soups should be the major ingredient.  The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch.  Purée soups are thickened by the starch found in the puréed main ingredient (such as potatoes).  There are many kinds of soup, including cold soups, fruit soups, and vegetable-based soups. 9 6.3 Chapter 6 | Stocks, Sauces, and Soups