SOUP

• Soup


  A liquid food which may be thick or thin and can be served hot or cold
• Ingredients in soup


  • Vegetables
  • Cereals
  • Meat
  • Sea food
  • Poultry
• Soup


  • Healthy liquid food which is easily digestible, palatable and has distinct flavor, taste and consistency
  • Served as an appetizer along with some accompaniments like breadsticks and bread rolls
• Types of thin soup


  • Consomme (Clear) Soup
  • Broth
• Consomme (Clear) Soup


  A thin passed clear soup which is clarified by adding egg white into ingredients, made from strongly flavored stock of chicken, beef and fish, cooked slowly for a longer period of time
• Broth


  A passed clear soup prepared from strongly flavored stock which contains chunks of ingredients
• Types of thick soup


  • Cream Soup
  • Puree (or mash) Soup
  • Veloute Soup
  • Bisque Soup
  • Chowder
• Cream Soup


  Thickened by adding bechamel sauce and finished using fresh cream, contains a heavy portion of milk or cream
• Puree Soup


  Thickened by main ingredients used in soup and finished with cream, passed and then served by finishing with cream and are usually accompanied with bread crouton
• Veloute Soup


  Thickened using veloute sauce which is finished using cream, gets its name by the flavorful stock used in it
• Bisque Soup


  Made from shellfish puree as a base, shellfish puree is sauteed with mirepoix in butter, flavored with brandy and white wine and rice or roux is added to thicken it
• Chowder


  Originated from America, thick and heavy, consists of potato, onions, and pieces of bacon, seasonings and seafood, can be milk or tomato based, crackers are generally added before serving
• Specialty/International Soups


  • Minestrone soup (Italy)
  • Miso soup (Japan)
• Ingredients in making soups


  • Liquids
  • Principal Ingredients
  • Thickening Agents
  • Seasonings
• Liquids


  Serve as the foundation of the soup, low sodium stocks are the common liquid soup, enhanced by adding mirepoix to the stock, fruits and vegetable juices can also form part of the liquid
• Principal Ingredients


  • Vegetables
  • Grains
  • Meat
  • Noodles
  • Poultry
  • Pasta
  • Fish
  • Legumes
  • Eggs
• Thickening Agents


  • Roux
  • Starch
  • Beurre Manie
  • Egg
  • Cream
  • Butter
  • Vegetable Purees
• Seasonings


  • Spices
  • Fresh herbs
  • Lemon juices
  • Vinegar
• Techniques in presenting & evaluating soups


  • Garnishes
  • Topping
  • Accompaniments
• Garnishes


  Major ingredients in clear vegetable soup are often used as garnishes, consomme is named after their garnish, vegetable cream soup is usually garnished with fine cuts of vegetables from which they are made
• Topping


  Clear soups are served with NO toppings, thick soups have toppings placed just BEFORE service to prevent it from sinking or losing its fresh appearance (examples: fresh herbs, grated cheese, croutons, bacons, and whipped cream)
• Accompaniments


  Make the soup more enticing, served with a piece of two of either breadsticks, chips, wafers, etc.
• Qualities of good soup


  • Good Stock
  • Proper Consistency
  • Good Flavor
  • Ideal Ingredients
  • Good Texture
• Good Stock


  Every good soup starts with a good stock, meat bones, veges, and seasonings boil in water to bring out the flavor
• Proper Consistency


  Consistency should be appropriate for the specific type of soup such as cream soups should be creamy and smooth, but not too thick
• Good Flavor


  Flavorings and seasonings should be balanced, one ingredient should not dominate the other or even stronger than that of the main ingredient, perceived by the combination of senses namely: smell & taste
• Ideal Ingredients


  A good soup has fresh and correct ingredients, using the wrong ingredients can make a soup too watery, thick, oily, or bland
• Good Texture


  Texture of every ingredient in the soup should be tender-fork and not overcooked
• Methods of storing and reheating soups


  • Storage of stocks/ sauces and soups
  • Storing Equipments
  • Ways to Reconstitute Stocks, Sauce and Soups
• Storage of stocks/ sauces and soups


  Chilled stock can be frozen in 1 gallon amounts to be used for sauces and soup, stock should never be put in the refrigerator while it is hot, refrigerated stock cools better in shallow pans, if covered, stock lasts up to 5 days but it is best used in 1-2 days
• Ways to Reconstitute Stocks, Sauce and Soups


  Skim the surface and strain off the stock through a china cup line with several layers of cheesecloth, cool the stock as quickly as possible, when cool, refrigerate the stock in covered containers, stock will keep 2-3 days if properly refrigerated, stock can also be frozen and will last for several months, add water to reconstitute a stock, sauce and soups, or use other liquid like evaporating milk, coconut milk, and fruit juices
• Spices

  are added at the beginning of the cooking process.