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11 soups
The document discusses various topics relating to soups, including: - Three categories of soups - clear soups, thick soups, and specialty/ethnic soups. - Key factors for achieving a great soup - starting with a high quality stock and fresh ingredients. - Considerations for garnishing soups properly, such as using complementary and uniformly prepared garnishes. - Safety guidelines for soup preparation, cooling, holding, and leftovers.
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11 soups
- 1. Soups • • • • • Similar thickening agents Vegetablepurees used a lot Similar finishing techniques Use of mother sauces Garnishes In order to achieve a great soup you must start with a great stock and quality ingredients. Chef Michael Scott Lead Chef Instructor AESCA Boulder • Think of soups as a large sauce
- 2. • The garnishshould be attractive • The meats and vegetables used should be neatly cut into an appropriate and uniform shape and size • The garnish texture and flavor should complement the soup • Starches and vegetables used as garnishes should be cooked separately • Garnishes should be cooked just until done; meat and poultry should be tender but not falling apart Chef Michael Scott Lead Chef Instructor AESCA Boulder Garnishing Soup
- 3. • Clear Soups Consommé Clearbroths • Thick Soups Cream Puree Bisques chowders • Specialty or Ethnic Soups Egg drop Borscht Hot & Sour Gumbo Chef Michael Scott Lead Chef Instructor AESCA Boulder Three Categories for Soups
- 4. Sanitation, Safety &Service • Service • Use proper portioning equipment • Use of underliner • Specialty service Chef Michael Scott Lead Chef Instructor AESCA Boulder • Cool properly • Hot hold at the correct temperature • Utilizing leftovers in soups – be careful
- 5. • Clear soups,which are always “clear consommés with a slight garnish in keeping with the nature of the consommé”. • Purees, which are made from starchy vegetables and are thickened with rice, potato or soft bread crumbs. • Cullises, which use poultry, game or fish for a base and are thickened with rice, lentils, espagnole sauce or bread soaked in boiling salted water. • Bisques, which use shellfish cooked with a mirepoix as a base and are thickened with rice. • Veloutés, which use velouté sauce as a base and are finished with a liaison or egg yolks and cream. • Cream soups, which use béchamel sauce as a base and are finished with heavy cream. • Special soups, which are those that do not follow the procedures for veloutés or creams. • Vegetable soups, which are usually paysanne or peasant-type and “do not demand very great precision in the apportionment of the vegetables of which they are composed, but they need great care and attention, notwithstanding”. • Foreign soups, “which have a foreign origin whose use, although it may not be general is yet sufficiently common.” Chef Michael Scott Lead Chef Instructor AESCA Boulder Escoffier definitions for soup
- 6. Consommé • Start fromcold • Stir often until raft forms • Do not break raft • Baste • Onion brulee • Strain through fine chinoise & cheesecloth • Garnish and serve Chef Michael Scott Lead Chef Instructor AESCA Boulder • High quality flavorful and colorful stock • Clear meat