.

• Clear soups


  All based on a clear, un-thickened broth or stock
• Types of clear soups

  • Broth and bouillon
  • Vegetable soup
  • Consommé
• Broth and bouillon


  Simple, clear soups without solid ingredients
• Vegetable soup


  Clear, seasoned stock or broth with the addition of one or more vegetables
• Consommé


  A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent
• Types of thick soups

  • Cream soups
  • Purées
  • Bisques
  • Chowder
• Cream soups


  Thickened with roux, beurre manié, liaison, or other added thickening agents. Plus milk and/or cream
• Purées


  Naturally thickened by puréeing one or more of ingredients. Purées are normally based on starchy ingredients
• Bisques


  Thickened soups made from shellfish and almost always finished with cream
• Chowder


  Hearty soups made from fish, shellfish, and/or vegetables. Chowder usually contains milk and potatoes
• Potage


  A general term for soup. A clear soup is called a potage clair in French
• Specialty soups


  • Turtle soup
  • Gumbo
  • Peanut soup
  • Cold fruit soup
  • Cold soups
  • Jellied Consommé
  • Cold cream of cucumber soup
  • Vichyssoise
• Vegetarian soups


  Must contain no meat or any other animal product. Must be made with water or vegetable stock. Use a starch slurry or a roux made with oil rather than butter to bind thick soups
• Appetizer portion


  6–8 oz (200–250 mL)
• Main course portion


  10–12 oz (300–350 mL)
• Holding for service


  1. Serve hot soups hot, in hot cups or bowls

  2. Serve cold soups cold, in chilled bowls or even nested in a larger bowl of crushed ice

  3. Heat small batches frequently to replenish the steam table with fresh soup

  4. For consommés, vegetable garnish is heated separately and added at service time
• Soup garnishes


  • Garnishes in the soup
  • Toppings
  • Accompaniments
• Broth


  Made by simmering meat and vegetables. Has a more pronounced flavor of meat or poultry than a stock
• Stock


  Made by simmering bones and vegetables. Generally richer in gelatin content than a broth
• Consommé


  Means, literally, "completed" or "concentrated". The stock used for preparing consommé must be strong, rich, and full-flavored. Clarification is second in importance to strength
• How consommé clarification works

  1. Proteins called albumins dissolve in cold water

  2. When the water is heated, they gradually solidify or coagulate and rise to the surface

  3. These proteins collect all the tiny particles that cloud a stock and carry them to the surface

  4. The stock is then left perfectly clear
• Basic ingredients for consommé clarification

  • Lean ground meat
  • Egg whites
  • Mirepoix
  • Acid ingredients
• Guidelines for preparing and evaluating vegetable soups

  1. Start with a clear, flavorful stock or broth

  2. Select vegetables and other ingredients whose flavors go well together

  3. Cut vegetables uniformly

  4. Cook vegetables slowly in a little butter before combining with liquid

  5. Cook starches such as grains and pasta separately and add to the soup later

  6. Observe differences in cooking times

  7. Don't overcook
• Cream soups


  Simply diluted velouté or béchamel sauces, flavored with the ingredient for which they are named
• Making cream soups


  1. Thicken a liquid with roux (or other starch)

  2. Cook and purée the ingredients

  3. Add the milk or cream
• Standards of quality for cream soups

  • Appearance: Shiny surface, good color from main ingredient, not discolored from overcooking, attractively garnished
  • Taste: Distinct flavor of the main ingredient, no starchy taste from uncooked roux
  • Texture: About the consistency of heavy cream, not too thick, smooth, no graininess or lumps
• Preventing curdling in cream soups

  1. Do not combine milk and simmering soup stock without the presence of roux or other starch

  2. Do not add cold milk or cream to simmering soup

  3. Do not boil soups after milk or cream is added
• Techniques for making purée soups

  1. Sweat onions, mirepoix, or other fresh vegetables in fat

  2. Add stock or other liquid

  3. Add starchy vegetables or other remaining vegetables

  4. Purée the soup with an immersion blender, a food processor, or food mill
• When using commas as separators between items on a list, use a comma before “and” only when there are two more items left on the list.
• Hors d'oeuvres


  The small food items known as appetizers, served to enliven the appetite before dinner, often with drinks
• Hors d'oeuvres


  • Generally small in size and spicy or piquant in flavor
• Appetizer


  The first course of a multicourse meal
• Hors d'oeuvres


  The finger foods served at receptions and with cocktails
• Serving hors d'oeuvres


  1. Butler-style service

  2. Buffet-style service
• Canapés


  Bite-size open-faced sandwiches, perhaps the most traditional and also the most modern of hors d'oeuvres
• Canapé bases


  • Bread cutouts
  • Toast cutouts
  • Crackers
  • Melba toasts
  • Tiny unsweetened pastry shells (short dough, phyllo dough, or other pastry)
• Preparing canapé bases


  1. Trim crusts from a pullman loaf, cut horizontally into thin slices

  2. Bread slices can be cut into several basic shapes with no waste
• Canapé spreads


  • Flavored butters
  • Flavored cream cheese
  • Meat or fish salad spreads
• Flavors for butter spreads

  • Lemon
  • Parsley
  • Tarragon
  • Chive
  • Anchovy
  • Caviar
  • Mustard
  • Horseradish
  • Pimiento
  • Blue cheese
  • Shrimp
  • Olive
  • Shallot or scallion
  • Curry
  • Caper
• Canapé garnish


  Any food item or combination of items placed on top of the spread, may be a major part or a small tidbit for color, design, texture, or flavor accent