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Types of soup: www.chefqtrainer.blogspot.com
- 3. A soup can be any combination of vegetables, meat, or fish cooked in a liquid & served with the liquid as a major part of the dish. What is a Soup? www.facebook.com/delhindra
- 4. ▪ Main Ingredients - Meats ▪ Flavorful, mature ▪ Cut from neck or shank ▪ Stewing hens or fowl - Fresh fish and seafood - Vegetables ▪ Aromatics - Add extra flavor dimension - Examples ▪ Spices ▪ Herbs ▪ Mirepoix ▪ Sachet d'épices ▪ Bouquet garni ▪ Liquids - Examples ▪ Best quality stocks ▪ Fumets ▪ Vegetable essence ▪ Fruit and vegetable juice ▪ Water www.facebook.com/delhindra Soups
- 5. What is the difference between Stock & Broth? Stock ▪ usually made with bones & aromatics Broth ▪ Usually made with meat & aromatics ▪ The meat is usually removed . www.facebook.com/delhindra
- 6. Clear Soup Thick Soup Cold Soup Special Soup National Soup Classification Types of Soup www.facebook.com/delhindra
- 9. ▪ Based on stocks or broth ▪ Garnish may be cooked in soup or cooked separately ▪ Examples of clear soups - Consommé - Broth - Clear vegetable Clear Soup
- 11. 1. Broth, Bouillon - Clear soup without solid ingredients 2. Vegetable - Clear soup with vegetables 3. Consommé - Rich, flavorful broth that has been clarified to make it perfectly clear www.facebook.com/delhindra Types of Clear Soup
- 12. www.facebook.com/delhindra Stock, Broth and Bouillon Stock ▪ Stock is more intense than broth, having been cooked slowly to extract as much flavor as possible from meat or fish bones and aromatics. ▪ A stock is used as an ingredient in other dishes, such as soups, stews, and sauces, rather than served alone. ▪ Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. ▪ The Ingredients: Water, Bones, Bouquet garni and mirepoix Broth/ Bouillon ▪ Bouillon is often used synonymously with broth. ▪ A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. ▪ The ingredients: Water, Meat, Bouquet garni and Mirepoix.
- 13. Ingredients Raft or Clarified ingredients : ▪ Lean ground beef - Adds flavor and protein ▪ Egg whites - Mostly albumin- aid in clarification ▪ Mirepoix- helps form the raft, and adds flavor - Must be cut small ▪ Acid- added to help coagulate the protein www.facebook.com/delhindra How to make Beef consommé
- 14. How to make Beef consommé www.facebook.com/delhindra
- 15. : Consommé Variation Name of consommé and Ingredients / Garnish ▪ Consommé Royale - Dices savory egg custard ▪ Consommé Julienne - Julienne of vegetables ▪ Consommé Brunoises - Brunoises of vegetables ▪ Consommé Celestine - Julienne of thin pan cake ▪ Consommé Breton - Juliennes of celery, onion and leeks ▪ Consommé Dubbary - Floweret’s of cauliflower ▪ Consommé Florentine - Juliennes of blanched spinach ▪ Consommé St. Germain - Fresh green peas ▪ Consommé Cereals - Rice and barley ▪ Consommé Madrilène - Flavored with tomato and celery, garnished with tomato flesh www.facebook.com/delhindra
- 16. www.facebook.com/delhindra Beef Consommé Recipe Grounded Beef 5 lb. Chopped Onion 3 lb. Chopped Carrots 1.5 lb. Chopped Celery 0.5 lb. Egg White 0.5 qt Black peppercorns 8 pcs Chopped garlic 1 oz Cloves 5 pcs Dried Thyme 1 tabs Bay leaves 2 pcs Soy sauce (additional) 0.5 cup Blackened Onion 3 pcs Chicken stock 10 gal Salt to taste
- 17. www.facebook.com/delhindra Grounded Chicken Meat 5 lb. Chopped Onion 3 lb. Chopped Carrots 1.5 lb. Chopped Celery 0.5 lb. Egg White 0.5 qt Black peppercorns 8 pcs Chopped garlic 1 oz Cloves 5 pcs Dried Thyme 1 tabs Bay leaves 2 pcs Soy sauce (additional) 0.5 cup Blackened Onion 3 pcs Chicken stock 10 gal Salt to taste Chicken Consommé Recipe
- 18. www.facebook.com/delhindra Grounded Duck Meat 5 lb. Chopped Onion 3 lb. Chopped Carrots 1.5 lb. Chopped Celery 0.5 lb. Egg White 0.5 qt Black peppercorns 8 pcs Chopped garlic 1 oz Ginger 3 oz Lemon Grass 3 pcs Bay leaves 2 pcs Soy sauce 1 cup Brown Duck stock 10 gal Salt to taste Asian Duck Consommé Recipe
- 19. www.facebook.com/delhindra How to make Beef Consommé video
- 21. Cream Soup Puree Soup Bisque Chowder Soup Veloute Soup Thick Soup www.facebook.com/delhindra
- 22. Thick Soup www.facebook.com/delhindra Thick soups are classified depending upon the type of thickening agent used ...
- 23. Cream Soups www.facebook.com/delhindra ▪ Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream ▪ Main item is often a vegetable ▪ Main ingredient is often puréed ▪ Don’t confuse with puréed soups ▪ Very smooth ▪ Very creamy ▪ Named after the main ingredient in the soup. ▪ Cream of ________.
- 24. www.facebook.com/delhindra How to make Cream of Broccoli soup video
- 25. Puree Soups www.facebook.com/delhindra ▪ Soup that are thickened by pureeing one or more of the vegetables in the soup ▪ Similar to cream soups ▪ Main ingredients ▪ Generally starchy vegetables ▪ i.e. Legumes, potatoes, sweet potatoes ▪ No thickeners ▪ Main ingredient is puréed ▪ Generally not strained ▪ Coarse texture ▪ More rustic appearance
- 26. www.facebook.com/delhindra How to make Puree of Pumpkin Cream soup video
- 27. Bisque www.facebook.com/delhindra ▪ Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. ▪ Traditionally based on crustaceans ▪ Similar characteristics of cream soups ▪ Thickening agents ▪ Rice (classically) ▪ Roux ▪ Often finished with Sherry Wine and garnished with diced meat of the main ingredient ▪ E.g. Lobster Bisque, Shrimp Bisque, Crab Bisque, Crayfish bisque
- 28. www.facebook.com/delhindra How to make Lobster Bisque soup video
- 29. Chowder www.facebook.com/delhindra ▪ Soup made with fish, shellfish and or vegetables. Usually contain milk or cream and potatoes ▪ Proteins and/or vegetable based ▪ Creamy or clear ▪ Pork product often added for flavor ▪ Generally contain onions and potatoes ▪ Heavy on the garnish ▪ Hearty soups ▪ Variations of chowder can be seafood or vegetable ▪ Serve with Saltine Cracker or Oysters cracker
- 30. www.facebook.com/delhindra How to make Chowder soup video
- 31. Veloute Soup www.facebook.com/delhindra The base of a velouté soup consists of velouté sauce, being of vegetable, poultry, game or fish, plus a puree of the main ingredient. Finish with liaison (mixture egg yolk and cream)
- 32. www.facebook.com/delhindra ▪ Veloute Agnes Sorel (Chicken Veloute with mushrooms) : Chicken veloute + Julienne mushroom + Julienne Chicken Julienne beef ox tongue +Liaison. ▪ Veloute Bagration Maigre (Fish veloute flavored with mushrooms): Fish Veloute + Julienne of sole, Quenelles of white fish + Qrayfish + Liaison Veloute Soup and Ingredients
- 34. Cold Soup www.facebook.com/delhindra Cold soups can be as simple as a chilled version of a cream soup or as a cold fruit soup blended with yogurt. They are divided here into two categories: those that require cooking and those that do not.
- 35. www.facebook.com/delhindra Cold Soup Variation ▪ Gazpacho ▪ Vichyssoise ▪ Water Melon Gazpacho ▪ Chilled Papaya Soup ▪ Sweet potato Soup ▪ Chilled Pear Soup
- 36. www.facebook.com/delhindra How to make Gazpacho soup video
- 37. www.facebook.com/delhindra How to make Vichyssoise soup video
- 39. Specialty Soups www.facebook.com/delhindra Unusual ingredients or methods For Example ▪ Turtle Soup ▪ Gumbo ▪ Peanut soup
- 40. www.facebook.com/delhindra How to make Gumbo soup video
- 42. ▪ Minestrone-tomato- Italian Soup - vegetable soup, tomat, bean and pasta. ▪ Gumbo- American Soup - Thick spicy Soup from Louisiana, made from okra and filè (fee-LAY) powder / Gumbo Powder, rice, seafood and sausage ▪ Vichyssoise (vee-shee-SWAH) - French Cold Soup, made from potato, leek dan cream. ▪ Andalusian Gazpacho - Cold soup from Spain, made from blended vegetable (tomato, cucumber, onions, green peppers, garlic) dan white bread. ▪ Borscht - Rusian Soup, made from red beet and beef ▪ Soto Ayam - Indonesian Soup, made from chicken stock, yellow paste, chicken and garnish with boiled egg, glass noodle. National Soups www.facebook.com/delhindra
- 43. www.facebook.com/delhindra How to make Minestrone soup video
- 44. Minestrone Italy Green Turtle Soup England French Onion Soup France Petite Marmite France Scotch Broth Scotland Mulligatawny India Gazpacho Spain Manhattan Clam Chowder America Soto Ayam Indonesia Camaro Brazil Laberkroedel Germany Paprika Hungary Borscht Polonais Poland Hotch Pot Flamanda Belgium Cock-a-Leekie Scotland Creole New Orleans Mock Turtule Soup U.S.A. Bouillabaisse a La Provençale France Chicken Broth England www.facebook.com/delhindra National Soups
- 45. Cooking soups www.facebook.com/delhindra ▪ Soups are simmered, Not boiled - Boiling causes: - Separation - Cloudiness ▪ Cooked properly at a gentle boil, stirred occasionally ▪ Cream soups should never be boiled-causes milk fat to break down making the soup too watery. ▪ Meats to toughen ▪ Taste soups during cooking process ▪ Check vegetables for doneness ▪ Check flavors and adjust as necessary ▪ Cream soups should never be boiled-causes milk fat to break down making the soup too watery. ▪ Scum or foam that rises to top should be removed