1. Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”
“ A first-rate soup is more creative than a second-rate painting.
– Abraham Maslow, American psychologist (1908 - 1970)
SOUPS
C H A P T E R ELEVEN

2. 2
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
 You will be able to:
– Prepare a variety of clear and thick soups
– Garnish and serve soups appropriately

3. 3
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Soup Overview
 Great soups can be made from the finest and most
expensive ingredients or from leftovers from the previous
evening’s dinner service and trimmings from the day’s
production.

4. 4
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Escoffier’s Classification of Soups
 Clear soups
 Purées
 Cullises
 Bisques
 Veloutés
 Cream soups
 Special soups
 Vegetable soups
 Foreign soups

5. 5
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Modern Classifications of Soup
 Clear soups
– Broths
– Consommés
 Thick soups
– Cream soups
– Purée soups
 Bisques
 Chowders
 Cold soups

6. 6
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Clear Soups
 Broths
 Broth-based soups
 Consommés

7. 7
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Procedure for Preparing Consommés
 Start with cold, grease-free stock
 Add clearmeat for clarification
 Slowly bring to a simmer
 Clearmeat will form a raft
 Create a hole in the raft to allow liquid to bubble
through
 After simmering, carefully strain through several
layers of cheesecloth

8. 8
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Finished Consommé

9. 9
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Thick Soups
 Cream soups
– Thickened with a roux or other starch
 Purée soups
– Rely on a purée of the main ingredient to
thicken
 Some purée soups are finished with cream
 Some purée soups are thickened slightly
with roux

10. 10
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Preventing Curdling
 Never add cold milk or cream to hot soup. Temper
the milk/cream or heat it before adding
 Add milk/cream to the soup just before service
 Do not boil after milk/cream added
 Finish cream soup with Béchamel or cream sauce

11. 11
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Puréed Soup
Purée of Split Pea Soup

12. 12
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Other Soups
 Bisque
– Generally made from crustaceans and
thickened with roux
 Chowder
– Hearty soups with chunks of the main
ingredient and garnishes
 Cold soups
– Some require cooking and some are prepared
cold

13. 13
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cold Soup
Vichysoisse (Cold Potato-Leek Soup)

14. 14
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Guidelines for Garnishing Soups
 The garnish should 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

15. 15
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
SAFETY ALERT - Uncooked
Cold Soup
 Uncooked cold soups are PHF/TTS foods
because they are never heated and may contain
dairy products.
– Always prepare small batches as close to
service time as possible
– Keep at or below 41ºF at all times
– Cover and store leftovers properly

16. 16
SOUPS
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Soup Service
 Serve cold soup cold
– At a temperature below 41°F
– Often served in an iced bowl with an iced
spoon
 Serve hot soup hot
– Near boiling, 210°F, is ideal