1. STOCKS AND SOUP

2. A First Course SOUP IS… Consomme aux nids d’hirondelles Comfort Food A Meal In Itself A Taste Of What Is To Follow

3. HOW IS IT MADE? In A Pot! Using STOCK And Other Liquids A Variety Of Ingredients Thick Or Thin Hot Or Cold

4. HOW IS IT MADE?

5. DEFINITION: A flavoured liquid or broth made by cooking in water the bones of beef or chicken or fish and/or vegetables. STOCK WATER SPICE SACHET MIREPOIX BOUQUET GARNI BONES>>

6. STOCK STOCK POT WITH SPIGOT STOCK POT WITH STRAINER

7. STOCK SOUP STEW RAGOUT FRICASSE SAUCES

8. BEEF STOCK >>>>>>>> PASTE CUBES READY TO USE LIQUID

9. SOUP CATEGORIES 1>CLEAR SOUPS Based on a clear, unthickened broth or stock. May be served plain or garnished with a variety of vegetables and meats. Broth/Bouillon Vegetable Soup Consomme

10. 2>THICK SOUPS CREAM SOUPS Are soups that are thickened with roux or other added thickening agents and have the addition of milk and/or cream.

11. PUREE SOUPS 2>THICK SOUPS Are soups that are that are naturally thickened by pureeing one or more of their ingredients. They are not as smooth or creamy as cream soups.

12. BISQUES Are thickened soups made with shellfish. They are usually prepared like cream soups and are usually finished with cream. 2>THICK SOUPS

13. CHOWDERS Are hearty American soups made from fish, shellfish, and/or vegetables. They usually contain milk and potatoes. 2>THICK SOUPS BOSTON CLAM CHOWDER MANHATTAN CLAM CHOWDER

14. BUFFALO CHICKEN CHOWDER CORN AND POTATO CHOWDER

15. 3>SPECIALTY SOUPS NATIONAL SOUPS: Minestrone This is a catch-all category that includes soups that don’t fit well into the main categories and soups that are native to particular countries or regions.

16. NATIONAL SOUPS: Borsht

17. NATIONAL SOUPS: French Onion

18. NATIONAL SOUPS: Won Ton

19. NATIONAL SOUPS: Mulligatawny

20. COLD SOUPS: Gazpacho

21. COLD SOUPS: Watermelon

22. COLD SOUPS: Cucumber

23. COLD SOUPS: Vichyssoise

24. ACCOMPANIMENTS BREAD CRACKERS BUNS TOAST CROUTON BREADSTICKS GARLIC BREAD CAKE TORTILLAS COOKIES AND MUCH, MUCH, MORE!