SOUP THEORYFoods & Nutrition 10

Mr. Schofield

Monday, April 14th

Lesson 3

TYPES OF SOUP

Clear Broth Consomme Chicken Noodle, etc.

Thick Puréed Cream

Specialty Bisque Chowder

TERMINOLOGY Base – a concentrated flavoring compound used in

place of stock for the creation of soups, sauces, and gravies

Broth – a flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs.

Consommé – a strong, rich, flavorful soup made by concentrating and clarifying stock.

Garnish – something placed around or on a food or in a beverage to add flavor, decorative color, etc.

Mirepoix – a mixture of chopped celery, onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics.

Mise en Place (meez-un-plahss) – a French term used by chefs and other food professionals to describe all the different things that have to be done to get ready up to the point of cooking.

Raft – a floating mass that forms from the mixture of meat and eggs.

Roux – (pronounced "roo") is a mixture of equal parts fat and flour that is used for thickening sauces and soups.

Simmer – to cook a food in a liquid just below the boiling point.

Stock – a flavorful liquid prepared by simmering meat, poultry, fish, and/or vegetables in water until the flavor is extracted.

Sweat – the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate.

TERMINOLOGY (CONT…)

FAMOUS SOUPS Borscht - A Ukrainian cabbage and beet-based

soup with meat. One of very few soups that can be enjoyed hot or cold.

Chowder - often made with bacon, mirepoix, and clam juice, with other ingredients such as potatoes and chopped clams (New England – cream base; Manhattan – tomato base).

Gazpacho - A Spanish pureed tomato and vegetable soup.

Goulash - A Hungarian soup made with beef, pork, paprika, peppers, tomato, potato and onion.

Lentil - A soup popular in the Middle East and Mediterranean. Can be made with red, green, or brown lentils.

Minestrone - Italian vegetable soup, with noodles.

Phở - Vietnamese staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with sspices, charred ginger and charred onion to create the broth, served with rice noodles and various meats.

Ramen - A Japanese soup made from flavorful broth, spaghetti-like noodles, various meats, onion and other various herbs and miso.

Tomato - A traditional Hungarian and Polish soup (pomidorowa) made with tomato as the primary ingredient. Also popular in other countries.

Tom Yum - A Thai soup made with lemongrass, galangal and kaffir lime leaf, fish sauce and lime juice in the broth.

FAMOUS SOUPS (CONT…)