SOUPS = IS A LIQUID FOOD DERIVED
FROM MEAT, POULTRY, FISH AND
CLASIIFICATIONS OF SOUPS:
SPECIALTY AND NATIONAL SOUPS
SOUPS ARE ALL BASED
ON A CLEAR
BROTH = IS A
OBTAINED FROM THE
SIMMERING OF MEATS
BROTH OR BOUILLON
= ARE BOTH SIMPLE
VEGETABLE SOUP = IS A
CLEAR SEASONED STOCK
OR BROTH WITH THE
POULTRY, AND STARCHES.
CONSOMME = IS A RICH
FALVORFUL STOCK OR
BROTH THAT HAS BEEN
CLARIFIED TO MAKE IT
PERFECTLY CLEAR AND
CONSOMME = MEANS COMPLETED OR CONCENTRATED. IS A
CLARIFIED STRONG CONCENTRATED, STOCK OR BROTH.
BASIC INGREDIENTS: CLEARMEAT = MIXTURE OF
INGREDIENTS USE TO CLARIFY A STOCK.
LEAN GROUND MEAT – ONE OF THE MAJOR SOURCES OF
PROTEIN THAT ENABLES THE CLEARMEAT TO DO ITS JOB. IT
HAS TO BE LEAN MEAT.
EGG WHITES - BEING MOSTLY ALBUMIN, THEY GREATLY
STRENGTHEN ITS CLARIFYING POWER.
MIREPOIX – THAY GIVE ADDED FLAVOR TO THE CONSOMME,
AND THEY HELP TO GIVE SOLIDIFY TO THE RAFT.
RAFT – IS COAUGULATED CLEARMEAT, FLOATING IN A
SOLID MASS ON TOP OF A CONSOMME.
ACID INGREDIENTS – TOMATO PRODUCTS FOR MEAT AND
POULTRY, LEMON JUICE AND WHITE WINE FOR FISH ARE
OFTEN ADDED. THEY HELPS COAGULATE THE PROTEIN.
HOW CLARIFICATION WORKS
COAGULATION OF PROTEINS IS IMPORTANT IN
STOCK MAKING. ONE OF THE MAJOR CONCERNS
WAS HOW TO KEEP COAGULATED PROTEINS FROM
MAKING THE STOCK CLOUDY.
THIS IS THE SAME PROCESS OF COAGULATION THAT
ENABLES US TO CLARIFY STOCKS TO PERFECT
SOME PROTEINS LIKE ALBUMIN WILL DISSOLVE IN
COLD WATER, WHEN THE WATER IS HEATED, THEY
GRADUALLY SOLIDIFY AND COAGULATE AND RISE
TO THE SURFACE. IF WE CONTROL THIS PROCESS
VERY CAREFULLY, THESE PROTEINS COLLECT ALL
THE TINY PARTICLES THAT CLOUD A STOCK AND
WILL CARRY THEM TO THE SURFACE.
CLARIFYING HOT STOCK – cool at least 10 minutes in
cold water bath, mix ice cubes w/ the clearmeat.
CLARIFYING W/OUT MEAT – you can clarify with egg
white alone. Use at least 3-4 egg whites per gallon of
stock, plus some mirepoix if possible. Great care is
necessary because the raft will be very fragile.
FAILED CLARIFICATION - if clarifications fails or raft
breaks, because you let it boil, strain the consommé,
cool it as much as you can, then carefully add it to the
mixture of ice cubes and egg whites, carefully return to
the simmer and the basic method.
POOR COLOR – consommé made from brown stock,
should have an amber color not dark brown. To correct a
pale consommé cut onion in half and place cut half in a
flat stove top until its black or charred. Add this to the
ARE OPAQUE RATHER
THEY ARE THICKENED
EITHER BY ADDING A
SUCH AS A ROUX OR BY
PUREEING ONE OR
MORE OF THEIR
PROVIDE A HEAVIER
CREAM SOUPS – classics cream soups
are described as diluted flavored sauces. What
we now have, are divided into groups:
VELOUTE SOUPS – consisted of veloute
sauce, pureed flavoring ingredient, white stock,
to dilute liason to finish.
CREAM SOUPS –consisted of bechamel sauce,
pureed flavoring ingredients, milk or white stock
to dilute cream to finish.
Cream soups = soups that are
thickened with roux or buerre
manie, liason or other
thickening agents and have a
addition of cream and milk.
Puree = are soups that are
naturally thickened by pureeing
one or more of their
ingredients, they are not as
soups as creamy as cream
soups they maybe made from
starchy ingredients such as
dried legumes, potatoes, and
rice. Purees may or may not
contain milk or cream.
Chowders = are hearty
American soups made from
fish, shellfish and or
vegetables. They are made in
different ways, they usually
contain milk and potatoes.
Bisques = are thickened soups
made from shellfish. They are
usually prepared like cream
soups and are almost finished
Potage = is a French term for
soup it can be clear or thick.
Potage clair = is a clear soup
STANDARDS OF QUALITY FOR
THICKNESS – about the consistency of a
heavy cream not to thick.
TEXTURE – smooth no graininess or
lumps except garnish.
TASTE – distinct flavor of the main
ingredient, no starchy taste from
Are made by simmering of dried or fresh
vegetables, specially high starch vegetables, in
stock or water, then pureeing the soup. They
are easy to prepare.
Pureed soups are not as smooth and refined as
cream soups but are heartier and coarser in
texture and character.
Techniques vary greatly, depending on the
ingredients and the desired results.
SPECIALTY SOUPS & NATIONAL
= this catch all category that includes
soups that don’t fit well into main
categories and soups that are native
to particular countries or regions.
EX: Borscht, Minestrone, Gazpacho
Specialty soups are distinguished
by unusual ingredients or methods.
EX: Cold fruit soup:
Cucumber and avocado soup
SERVICE OF SOUPS
APPETIZER PORTION – 200-250ml (6-8oz)
MAIN COURSE PORTION - 300-350ml (8-12oz)
Clear soup & consommé - vegetables are often considered
garnishes. Usually brunoise, julienne, or parissiene.
Cream soups – are usually garnished with carefully cut
pieces of vegetables from which they are made.
Clear soups are definitely serve w/out toppings to let the
attractiveness of the clear broths and the carefully cut
vegetables to speak for themselves.
Thick soups - cream, fresh herbs, croutons, parmesan
cheese, paprika, bacon bits, sliver toasted almonds, eggs.
Accompaniments: melba toast, corn chips, bread sticks,
cheese straws, profiteroles, whole grain waffle, crostini or