1. Part Four: Stocks, Sauces, and Soups Chapter Seventeen: Soups

2. Broth Meat-based, not bone-based Can be served as is – not strictly an ingredient to be used in other preparations Often garnished

3. Make the Broth Combine major ingredients and seasonings and cover completely with cool liquid Add remaining ingredients and aromatics at appropriate intervals Ladle the broth from the pot Evaluate the quality of the finished broth

4. Consommé Perfectly clear Rich color Intense and satisfying flavor Clarification mixture forms a raft

5. Make the Consommé Chill the clarification ingredients below 40°F/4°C Bring liquid and clarification mixture to a simmer, stirring frequently Once the raft forms, stop stirring and continue to simmer Carefully strain and degrease the consommé

6. Hearty Broth Based on clear broth or stock More flavor More texture More body

7. Make the Hearty Broth Cut vegetables into uniform shapes and sizes Add liquid and bring to a simmer Stir, skim, and season as needed throughout the cooking process Evaluate the quality of the finished hearty broth

8. Cream Soup Base can be béchamel, velouté, or purée soup Main flavoring is often a single ingredient Thickeners are commonly used

9. Make the Cream Soup Cook the aromatic vegetables to develop a good flavor base, adding the main flavoring ingredient as desired Slowly add the liquid and bring to a simmer Purée and strain the sauce Simmer the soup and check flavor and consistency before adding cream

10. Make the Cream Soup (continued) Cook or reheat garnishes Evaluate the quality of the finished cream soup

11. Chowder Classically, seafood with cured pork, potatoes, onions May be a hearty broth (Manhattan clam chowder) Thickeners are commonly used Singer method

12. Make the Chowder Render the bacon or salt pork and add aromatics Add flour and cook into blond roux Add remaining ingredients and simmer until fully cooked and tender, with a good flavor Evaluate the quality of the finished chowder

13. Purée Soup Thicker and coarser than cream soup Dried legumes Cured pork products

14. Make the Purée Soup Render the salt pork and brown the aromatic vegetables Add the liquid and remaining ingredients at appropriate intervals Purée the soup and adjust seasoning and consistency Evaluate the quality of the finished purée soup

15. Bisque Crustaceans Traditionally thickened with rice Cream-soup consistency

16. Make the Bisque Rinse the crustacean shells and chop into small pieces Brown the shells, add mirepoix, and cook until vegetables are tender Make roux as desired Add liquid, simmer, and adjust seasoning as desired Purée the bisque and strain with rinsed cheesecloth

17. Make the Bisque (continued) Finish and garnish the bisque Evaluate the quality of the finished bisque

18. General Guidelines for Soup Cooking Adjusting consistency Adjusting flavor and seasoning Degreasing Garnishing Serving Finishing Reheating