Ch12_ln Culinary Soups

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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Soups

Chapter 12



After studying this unit

You will be able to: Prepare a variety of clear and thick

soups Garnish and serve soups appropriately



Great soups can be made from the finest and most expensive ingredients

or from leftovers from the previous evening’s dinner service and trimmings

from the day’s production.



Escoffier’s Classification of Soups Clear soups Purées Cullises Bisques Veloutés Cream soups Special soups Vegetable soups Foreign soups



Modern Classifications of Soup Clear soups

Broths Consommés

Thick soups Cream soups Purée soups

Bisques Chowders Cold soups



Clear Soups

Broths Broth-based soups Consommés



Procedure for Preparing Consommés

Start with cold, grease-free stock Add clearmeat or clarification Slowly bring to a simmer Clearmeat will form a raft Create a hole in the raft to allow liquid

to bubble through After simmering, carefully strain

through several layers of cheesecloth



Finished Consommé



Thick Soups

Cream soups Thickened with a roux or other starch

Purée soups Rely on a purée of the main ingredient to

thicken Some purée soups are finished with cream Some purée soups are thickened slightly

with roux



Puréed Soup



Other Soups

Bisque Generally made from crustaceans and

thickened with roux Chowder

Hearty soups with chunks of the main ingredient and garnishes

Cold soups Some require cooking and some are

prepared cold



Cold Soup



Guidelines for Garnishing Soups The garnish should be attractive The meats and vegetables used should be neatly

cut into an appropriate and uniform shape and size The garnish texture and flavor should complement

the soup Starches and vegetables used as garnishes should

be cooked separately Garnishes should be cooked just until done; meat

and poultry should be tender but not falling apart



Soup Service

Serve cold soup cold At a temperature below 41°F Often served in an iced bowl with an iced

spoon Serve hot soup hot

Near boiling, 210°F, is ideal

Ch12_ln Culinary Soups

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