Soups

Soup Stock - Bouquet Garni

* Can be added for the duration of the simmering process * Standard additions include parsley, thyme, and a bay leaf. * Other additions may be cloves, rosemary, sage, garlic cloves

Soup Stock - Brown Stock

* Meat and bones are browned before adding water. This gives a deeper, caramelized flavor. It also prevents the stock from becoming cloudy.

Soup Stock - White Stock

* Neck or knucklebones are preferred because they contain more collagen and more flavorful extracts * Veal bones contain the most gelatin (from collagen) and make the most gelatinous soups

Thickened Soups

* Stock or broth thickened with cream, pureed vegetables, sauce, or thickeners such as bread, noodles, grains, or starch - Chowders - Fish based thickened with vegetables - Gazpacho - Uncooked, thickened tomato base with added vegetables, Latin American seasonings, served chilled - Minestrone - Italian vegetable soup containing pasta and beans - Egg drop soup - Slightly beaten egg added to simmering clear stock - Mulligatawyn soup - Soup of chicken, apple, green pepper, and carrots seasoned with curry, cloves, and mace. - Borscht - Russian/Polish soup made with beets and sometimes meat or vegetable - Cream soups - Made with milk and/or cream and a thickened flavorful puree of vegetables and/or meat. In bisques, the thickener is usually cream - Bisque - Traditionally a cream soup made from shellfish

Preparation of soup & Avoidance of Curdling

- Acid ingredients such as tomatoes can cause milk products to curdle Steps •Prepare liquid/flour mixture with either milk or stock •Cold milk or stock should never be added to hot soup. •Stir some hot soup in cold dairy product to temper it before adding it to warm ingredients •Do not allow soup to boil after adding the dairy product, esp. cheese •Add acid to milk rather than milk to acid.

Preparation of Cream Soup

- Addition of flavorings to a thin white sauce which is then combined with a liquid base of either milk or white stock - Heavy cream or egg yolk may be added after heating and seasoning

Thin Soup

- Consistency between bouillon and thick soups - Clear but containing meat, vegetables, and/or a starch - Example: Tomato, onion, and noodle soup, miso [fermented soybean rice or barley mixture] (containing tofu blocks)

Preparation of Lower Fat Cream Soups

- Cream is replaced by starch in form of raw rice (1/2 c) or potato (thinly sliced) at the beginning of cooking. - Starch gelatinizes and creates a thick, smooth consistency

Soup Stock - Fish Stock

- Fatty fish is rarely used - High gelatin concentration in head contributes to flavor and body of stock - Fish frames should be thoroughly cleaned and washed off organs, gills etc. that give an off-flavor - Often fortified with vegetable or chicken stock - Heating time should not exceed 30 minutes because this makes fish stock too fishy - Classic additions are fennel leaves and the white part of leek along with the other classic vegetables - Vegetables must be cut small because of short cooking time

Soup Stock - Poultry

- Free range poultry are most flavorful. - Simmer for 1 hour (whole bird) to 4 hours (just bones, preferably back and neck) - Skim frothy fat repeatedly from the top

Soup Stock - Meat Stock

- The more mature the meat, the more flavorful - Red meat contains more flavor than white meat (veal, pork) - Cut bones into 3 inch sections to increase surface area. - To draw more flavor, first soak meat in cold water for 30 minutes - Vegetables are often not added until the last hour or half hour to avoid them from becoming mushy unless they are supposed to be pureed.

vegetable soup

-A clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.

Storage of soup stocks

-Cool stock before putting in refrigerator -Use within five days -Freeze stock to last longer than five days -Simmer stored stock for at least 10 minutes

3 Clear and thin soups

1) Bouillon 2) Consommé 3) Thin soups

3 Thickened Soups

1) Chowders 2) Gazpacho 3) Cream soups -Preparing cream soups -Making lower-fat cream soups -Avoiding curdling -Keeping cream soups safe

Types of Soup Stocks

1) Meat stocks •Beef, pork, lamb •Adding meat and bones •Adding vegetables 2) Poultry stocks 3) Fish stocks •Shellfish stocks 4) Vegetable stocks

Soup Stock

Basis of soups and sauces -White and brown stocks -Water is the main ingredient -Flavoring ingredients •Mirepoix, salt, seasonings, bouquet garni, and whole peppercorns

consomme

Rich, flavorful broth or stock that has been clarified by adding egg white. - Perfectly clear beef bouillon (Add one raw egg white for every part of broth to remove any particles left in the soup)

Stock Recipe to KNOW

Stock recipe: - 1 lb. of bones/pint of water. - Preferred water: Spring water or distilled water because it does not carry any flavor. (note: start with cold water because it transfers flavor better) - Simmer water and ingredients for 30 min. to several hours. Simmer rather than boil to avoid cloudiness of the stock. - Soups should be started with cold water because ingredients will transfer flavor more efficiently than in hot water. - Add seasonings during the last 30 minutes. (note - if you add at the beginning you lose the flavor of the seasoning) - Never add cracked pepper which can become acrid (bitter) in flavor but use whole peppercorn instead

Clear Soups

are all based on a clear, un-thickened broth or stock.

Broth or Bouillon

clear soups without solid ingredients - Bouillon is Less gelatinous than broth - Bouillon Takes less time to prepare than stock

Soup Stock - Mirepoix

§Onion, celery, and carrots added to stock §White mirepoix contains leeks instead of carrots