1. Soups Blue Book: Ch. 22 Trivia: Which artist is famous for this piece?

2. Soups May be rich with meats and hearty with vegetables, noodles, rice, or barley May be rich with meats and hearty with vegetables, noodles, rice, or barley Some are eaten chilled Some are eaten chilled Shrimp bisque Shrimp bisque Vichyssoise Vichyssoise Gazpacho Gazpacho May begin the meal or be served as the main dish May begin the meal or be served as the main dish

3. Uses of soups… Appetizer Appetizer Stimulates appetite Stimulates appetite Clear soups Clear soups Main dish Main dish Hearty stock soups with veggies, meat, & grains Hearty stock soups with veggies, meat, & grains Chowders, stews, & cream soups can be a meal in themselves Chowders, stews, & cream soups can be a meal in themselves Croutons: toasted bread cubes; may be seasoned Croutons: toasted bread cubes; may be seasoned

4. Kinds of Soups… 2 main categories 2 main categories Stock Stock The liquid in which meat, poultry, fish, or vegetables were cooked The liquid in which meat, poultry, fish, or vegetables were cooked Clarified: strained & cleared of any solid materials Clarified: strained & cleared of any solid materials Bouillon: clear; made from meat Bouillon: clear; made from meat Consommé: may have vegetables, rice, or noodles; made from meat & vegetables Consommé: may have vegetables, rice, or noodles; made from meat & vegetables Meat stock soups Meat stock soups Chicken Noodle Chicken Noodle French Onion French Onion Milk Milk Examples Examples Cream of Tomato & Clam Chowder Cream of Tomato & Clam Chowder

5. Milk Soups… Steps in making a cream soup Steps in making a cream soup Cream sauce is made from milk thickened with flour Cream sauce is made from milk thickened with flour Vegetables or seafood are puréed (forced through a strainer to separate pulp & juices) Vegetables or seafood are puréed (forced through a strainer to separate pulp & juices) Add puréed veggies/meat to the cream sauce Add puréed veggies/meat to the cream sauce Bisque: made from thickened milk and pieces of seafood Bisque: made from thickened milk and pieces of seafood Chowder & Stew Chowder & Stew Soups made with unthickened milk Soups made with unthickened milk Fish, meat, or veggies in small pieces are added Fish, meat, or veggies in small pieces are added Some are based with tomato & water Some are based with tomato & water

6. Steps to make milk-base soups… 1. Melt the fat over low heat 2. Blend the flour with the melted fat; cook the mixture until bubbly 3. Remove cooked fat & flour from the heat & whisk in the milk 4. Cook the mixture over low heat with constant stirring until it boils & thickens

7. Points to remember when making milk based soups… Milk requires a low temperature to prevent scorching Milk requires a low temperature to prevent scorching Vegetables should be cooked in small amounts of water until fork tender Vegetables should be cooked in small amounts of water until fork tender Protects nutrients & flavor Protects nutrients & flavor Starch grains need to be separated by cold water or melted fat to prevent lumping Starch grains need to be separated by cold water or melted fat to prevent lumping

8. Steps to make stock soup… Use bones & less tender meats Use bones & less tender meats Cut meat and veggies into small pieces Cut meat and veggies into small pieces Break the bones to increase the surface area exposed to the liquid of the soup Break the bones to increase the surface area exposed to the liquid of the soup Add water to cover the meat Add water to cover the meat Simmer, don’t boil the soup Simmer, don’t boil the soup Protects the flavor & nutrients Protects the flavor & nutrients Strain soup to separate the broth Strain soup to separate the broth Refrigerate & then remove the layer of fat on top Refrigerate & then remove the layer of fat on top

9. Nutrient Contributions of Soups… Determined by the foods used to make the soup Determined by the foods used to make the soup Clear = little nutrient value Clear = little nutrient value Increase nutrient value by adding Increase nutrient value by adding Vegetables (vitamins) Vegetables (vitamins) Meats (protein) Meats (protein) Noodles (carbohydrates) Noodles (carbohydrates) Make it a hearty soup!! Make it a hearty soup!! Milk soups have calcium, vitamins, & protein of the milk Milk soups have calcium, vitamins, & protein of the milk

10. Fortifying your soups… Add barley to beef soups Add barley to beef soups Add oranges to bean soup Add oranges to bean soup Add fresh garlic cloves to any broth Add fresh garlic cloves to any broth Add fresh potatoes to cream soups Add fresh potatoes to cream soups Include tofu in clear broths Include tofu in clear broths Add pasta Add pasta Add mustard greens Add mustard greens Skim off excess fat Skim off excess fat

11. Tips for microwaving soups… Milk based soups will boil over quickly (fill the heating container 2/3 full) Milk based soups will boil over quickly (fill the heating container 2/3 full) Adapt recipes; count on ¼ the cooking time Adapt recipes; count on ¼ the cooking time Used undiluted canned soup for a quick sauce for meat Used undiluted canned soup for a quick sauce for meat Cut vegetables into uniform pieces Cut vegetables into uniform pieces Cover the soup and stir several times during cooking Cover the soup and stir several times during cooking

12. Convenience soups… Most canned soups are condensed Most canned soups are condensed Part of the water has been removed Part of the water has been removed Add water & heat to serving temperature Add water & heat to serving temperature Some are ready-to-serve (don’t add water) Some are ready-to-serve (don’t add water) Dehydrated soups Dehydrated soups Powder-like mixture Powder-like mixture All of the water has been removed All of the water has been removed Reconstitute: add water, heat, & serve Reconstitute: add water, heat, & serve Keep well on shelf for a long time Keep well on shelf for a long time Can be used as a dip, marinade, sauce, or gravy Can be used as a dip, marinade, sauce, or gravy

13. Other soup short cuts… Bouillon cubes: meat extracts compressed into cubes Bouillon cubes: meat extracts compressed into cubes Ready-to-use vegetable blends Ready-to-use vegetable blends Frozen or fresh Frozen or fresh Slow cooker Slow cooker Place meat, veggies, water, & seasonings in the pot and leave it cook all day Place meat, veggies, water, & seasonings in the pot and leave it cook all day Use convenience soups in casseroles & stews Use convenience soups in casseroles & stews