COOKERY 10

1. Basic Principles of
Preparing Soup

2. 1st Principle. Starting with Cold
Water
•Why cold water? Most protein, vitamins
and minerals dissolve in cold water. Part of
the flavor comes from these components.
Using hot water would lessen the flavor
and nutritive content of stock.

3. 2nd
Principle. Cutting vegetable to
appropriate size for the type of stock.
•The size of cut helps the maximum flavor
to be extracted.

4. 3rd Principle. Select your
protein based. Beef, Chicken,
Pork and Fish.
•All bones are washed, roasted or blanched.
Roasted for brown sauce and blanched for
white stock.

5. 4th Principle. Simmering
•Gentle extractions aid in flavor and
nutrition. Boiling causes cloudiness
through agitation of the ingredients.

6. 5th Principle. Skimming
•Keep the stock clear. The scum on top of
stocks contains impurities.

7. Cooking soups
•Meats, Poultry and Fish
# Cuts of meat that are less tender should be
added early in the cooking process
# Poultry needs to be added early enough so that
it cooks thoroughly
# Add fish closed to the end of the cooking
process to keep it from overcooking.

8. Cooking soups
•Grains and Pasta
# Allow a little more time in cooking.
•Beans and Legumes
# Soaked beans, lentils and black-eyed peas
should be added with the liquid so they will fully cook

9. Cooking soups
•Dense or Starchy Vegetables
•# A small-diced cut of potatoes, carrots,
and winter squashes will require 30–45
minutes to cook.

10. Cooking soups
•Green Vegetables:
# These vegetables should be added
during the final 15–20 minutes of cooking
the soup.

11. Adjusting Consistency
•Thick soups may continue to thicken
during cooking and may need additional
stock or water added to adjust the
consistency

12. Degreasing
•Broth-based soups maybe prepared in
advance, cooled and refrigerated. This
facilitates removing of congealed fat from
the surface. Skim the top layer of fat from
a hot soup with a ladle, alternately.