Soups

how to make a thickened cream soup

1. cook meat, vegetables, etc. 2. prepare a white sauce. 3. add meat/chicken/vegetables to white sauce. *many soup recipes require you to puree- put foods into blender to make as smooth as possible

how to make white sauce

1. melt the fat over low heat. 2. stir in flour and salt to form a paste. 3. slowly stir in milk. 4. stir constantly over medium heat until it thickens into a smooth sauce. *always use a medium-low temperature to avoid scorching the milk. this will allow soup to thicken slowly

how to make stock

1. place meat in large pan with lid, cover lid with cold water and simmer for several hours (the liquid should never boil). 2. foam will form during the first stage of cooking and should be skimmed off. 3. fat will rise during the final stages of cooking if you use fatty meat. you can remove it by while hot or wait until it has congealed (hardened from being in the fridge). 4. after cooking, strain stock to remove any solid materials. 5. add vegetables, rice, noodles, seasonings and simmer.

clarify

add a slightly beaten egg white and a few pieces of egg shell to the boiling broth as the protein coagulates

uses of soup

appetizer ex: french onion soup, clam chowder, main dish ex: cheeseburger soup, potato hardy, chicken noodle soup

forms of soup

canned, condensed- part of the water is removed, cubes, bouillon- used for flavoring, granules, powder, dehydrated- requires only boiling water.

nutrients if noodles or rice are used

carbohydrates, b-vitamins, iron

consomme

clear, rich-flavored soup that results form clarifying homemade stock, often served by itself, typically at the beginning of a meal

bouillon

dehydrated stock. often used synonymously with broth. also pertains to the condensed-cube and powder forms of broth, used to add a burst of flavor to some recipies

stock

is made using bones and meat, or vegetables. 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

chowder

made from un-thickened milk, contains vegetables, meat, poultry, or fish; most contain potatoes, which help add thickness. a few chowders contain tomatoes and water instead of milk. ex: clam chowder, corn chowder

broth

made using only meat, poultry, seafood or vegetables. broth is the liquid that remains after meat, poultry, seafood, or vegetables have been cooked in water. it may be served alone or used as the base for a light soup.

white sauce is made with four ingredients

milk, flour, butter (fat), salt

nutrients

nutrient value determined by foods used to make the soup

roux

paste of fat and flour, thickens white sauce

nutrients if meat is used

protein, b-vitamins, iron

bisque

rich, thickened cream soup, uses light cream in place of milk, usually contains shellfish ex: lobster bisque

white sauce

soups made from this may or may not be thickened

Stock soups

stocks obtain their flavor from the flavors of their ingredients, such as bones and meat from beef or chicken

thickened cream soup

uses a thin white sauce and contains vegetable, meat, poultry, fish that are pureed or cut into small pieces ex: cream of mushroom, cream of broccoli

nutrients if vegetables are used

vitamin a, vitamin c

nutrients if milk products are used

vitamin a, vitamin d, calcium