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Labensky 6 ce_ch11
- 1. 11-1 CHAPTER 11 SOUPS Copyright © 2015 Pearson Canada, Inc.
- 2. 11-2 Soups • Wide variety of ingredients, seasonings and garnishes • Finest ingredients or leftovers can be used to make quality soup • The quality of a soup is determined by its flavour, appearance and texture Copyright © 2015 Pearson Canada, Inc.
- 3. 11-3 Escoffier’s Classification of Soups • Clear soups • Purées • Cullises • Bisques • Veloutés • Cream soups • Special soups • Vegetable soups • Foreign soups Copyright © 2015 Pearson Canada, Inc.
- 4. 11-4 Categories of Soups Category Type Thickening Agent Clear Soups Broths/Bouillons Consommés None Usually None Thick Soups Cream Soups Purée Soups Roux Puréeing Other Soups Bisques Chowders Roux or Rice and Puréeing Roux Cold Soups Cooked Uncooked Starch, Puréeing Puréeing Copyright © 2015 Pearson Canada, Inc.
- 5. 11-5 Clear Soups • Broths and bouillons • Broth-based soups – Vegetable – Chicken noodle – Beef barley Copyright © 2015 Pearson Canada, Inc.
- 6. 11-6 Consommés • A stock or broth that has been clarified to remove impurities so that it is crystal clear • Double consommé is a term used occasionally to describe strongly flavoured consommé • Qualities: – Clarity, colour, body (high gelatin content), flavour • Clearmeat/clarification – Egg whites, meat, vegetables, herbs, acidic product – Forms a raft Copyright © 2015 Pearson Canada, Inc.
- 7. 11-7 Beef Consommé Copyright © 2015 Pearson Canada, Inc.
- 8. 11-8 Consommé Procedure Combining the ingredients for the clearmeat Copyright © 2015 Pearson Canada, Inc.
- 9. 11-9 Consommé Procedure Making a hole in the raft to allow liquid to bubble through Copyright © 2015 Pearson Canada, Inc.
- 10. 11-10 Consommé Procedure Degreasing the consommé with a paper towel Copyright © 2015 Pearson Canada, Inc.
- 11. 11-11 Classic Consommés • Beef – Brunoise – Célestine – Julienne • Chicken – Caroline – Mimosa – Royale • Fish – George Sand • Game – Saint-Hubert Copyright © 2015 Pearson Canada, Inc.
- 12. 11-12 Cream Soups • Nonstarchy vegetables – Mushroom – Asparagus – Tomato – Cauliflower (Crème Dubarry) Copyright © 2015 Pearson Canada, Inc.
- 13. 11-13 Cream Soups Procedure – Sweat the aromatics and identifying vegetable – Add flour to make white roux, or add hot velouté – Simmer to extract flavours – Strain – Add cream – Add garnish (e.g., asparagus tips, mushroom slices) Copyright © 2015 Pearson Canada, Inc.
- 14. 11-14 Purée Soups • Starchy vegetables or legumes – Legumes: beans, lentils, peas – Root vegetables: potato, yam, parsnip, turnip – Squash, pumpkin • Soak legumes overnight if possible, or blanch • May be thickened with rice or potato Copyright © 2015 Pearson Canada, Inc.
- 15. Copyright © 2015 Pearson Canada, Inc. 11-15 Purée Soups Classic types: – St. German (split green peas) – Crécy (carrot) – Bonne Femme (potato and leek) Finish: – croutons – dollop of cream – bacon bits
- 16. 11-16 Bisques • Made with crustaceans (lobster, crayfish, crab, shrimp) • Roux preferred thickener – Results in smoother-textured product • Enriched with cream • Garnish with diced flesh of appropriate shellfish Copyright © 2015 Pearson Canada, Inc.
- 17. 11-17 Chowder • Derived from the Breton phrase faire chaudière • Brought to Nova Scotia by French settlers • Hearty soup with chunks of the main ingredient • Virtually always includes diced potatoes and garnishes • Procedures are similar to cream soups except chowders are not puréed and strained before cream is added Copyright © 2015 Pearson Canada, Inc.
- 18. 11-18 Cold Soups • Often a chilled version of a cream soup • Other types such as a cold fruit soup blended with yogurt • Many use unique or combination methods • Divided into two categories: – Cooked cold soup Consommé Madrilène, Vichyssoise – Uncooked cold soup Gazpacho Copyright © 2015 Pearson Canada, Inc.
- 19. 11-19 Garnishing Soups Guidelines • Garnish should not hang over the spoon • Meats and vegetables should be neatly cut into uniform shape and size • Texture and flavour of garnish should complement soup • Starches and vegetables used as garnishes should be cooked separately, reheated and placed in soup bowl before hot soup is added • Garnishes should be cooked just until done Copyright © 2015 Pearson Canada, Inc.
- 20. 11-20 Soup Service • Heat in small batches • Temperatures – Remember to serve “hot food hot” and “cold food cold” • Clear soups: near boiling point • Hot cream soups: 90-93°C (190-200°F) • Cold soups: 4°C (40°F) or below • Safety Alert – If you are using high-protein food items, be sure to heat and cool properly Copyright © 2015 Pearson Canada, Inc.
- 21. Soups Nutritional Considerations • Many soups contain fat • Use lowfat yogurt instead of whipping cream and fresh butter • Use evaporated milk instead of cream • Trend toward soups with vegetable purée base — no additional starch or fat needed Copyright © 2015 Pearson Canada, Inc. 11-21