THE SOUP KITCHEN
UNDERSTANDING SOUPS
DEFINITION OF SOUP
1 : a liquid food especially with a meat, fish, or
vegetable stock as a base and often containing
pieces of solid food
2 : something (as a heavy fog or nitroglycerine)
having or suggesting the consistency or
nutrient qualities of soup
3 : an unfortunate predicament <that stunt
landed her in the soup>
CLASSIFICATIONS OF
SOUPS
CLEAR OR UNTHICKENED SOUP
THICK SOUPS
SPECIALTY SOUPS
CLEAR SOUPS
BROTH AND BOULLION
VEGETABLE SOUPS
CONSOMME
BROTH & BOUILLON
SIMPLE CLEAR SOUPS
WITHOUT SOLID INGREDIENTS
BROTH
Broth - a flavourful liquid obtained from simmering
meats and/or vegetables
Broth is made by simmering meat and vegetables
while a stock is made by immering bones and
vegetables
a more pronounced flavour of meat or poultry
base for soup when meat flavour is desired
expensive due to meat waste
most often used in place of stocks in clear soups
clear vegetable soups
vegetable soup
seasoned stock or broth, with one or more
vegetables, and sometimes; meat, poultry,
or starches (ie. rice/pasta)
most vegetable soups are made from meat
or poultry stock or broth
meatless or vegetarian soups are made
from vegetable stock
vegetable soup preparation
1. Start with a clear, flavourful stock or broth
2. Combine vegetables and flavours that
compliment one another
3. Cut vegetables uniformly
4.Saute vegetables sowly in a little butter to
add richness and flavour
5.Cook starches separately before adding to
soup
Preparation continued
5.Cook starches separately before adding to
soup
6.Observe differences in cooking times
depending on the vegetable type
7. Do not over cook
consomme
a strong concentrated stock or broth
consomme
A rich, flavourful stock or broth that is
clarified to make it perfectly clear
deemed one of the greatest all soups
sparkling clarity, rich, full, flavour
starter for an elegant dinner
number 1 rule
THE STOCK OR BROTH MUST BE;
STRONG, RICH, AND FULL FLAVOURED
CLARIFICATION
The process of coagulation enables the the
clarification of stocks to perfect
consistancy
Protiens called albumins are heated and
begin to solidify (coagulate) and rise to the
surface forming the raft
These proteins collect all the particles that
cloud the stock
Controlling this process and removing the
protiens produces a clear stock
the raft
ingredients
lean ground meat - such as beef shank
beef or chicken are used to clarify chicken
consomme
lean ground fish is used for fish consomme
egg whites- made of albumin are used
because of their strength in clarifying
mirepoix - (and other seasonings) to add
flavor
ingredients
mirepoix - cut into fine pieces, so that it will
float with the raft
raft - the coagulated clearmeat floating in a
solid mass on top of the consomme
A large amount of a particlular vegetable
may be added for specific seasoning
consomme procedure
1. Start with a strong stock, (reduce a stock if necessary)
2. Use a stock pot with a spigot if possible, in order to
drain your soup without disturbing the raft
3. Combine the clearmeat ingredients in the pot and mix
vigorously
4. OPTIONAL - mix in a small amount of cold water or
stock- let stand 30-60 minutes- allows protiens to
dissolve out of meat
5. Gradually add the cold, degreased stock and mix well
with clearmeat. A cold stock will not cook the proteins
on contact.
6. Bring to a simmer slowly
7. Stir occasionally, so the meats do not burn on the
bottom
8. Stop stirring at simmering point. The raft should begin
to form on the top.
9. Lower heat. Do not cover. Do not boil. Boiling will
break up the raft.
10. Simmer 1 1/2 hours, without disturbing the raft.
final steps
11. Strain through china cap lined with cheesecloth. If
you are not using a spigot stock pot; ladle the stock
slowly without breaking the raft.
12. Degrease. Remove all traces of fat from the surface.
(Strips of clean brown paper can accomplish this)
13. Adjust the seasoning. Kosher salt is preferred for
clarity
Thick soups
CREAM SOUPS - involve the basic methods
of sauce making, thickened with a roux, buerre
manie, liason, or other thickener, plus milk or
cream - usually named after their major
ingredient.
PUREES - naturally thickened by pureeing one
or more of the ingredients. Not as smooth as
cream soups. Based on starchy vegetables.
May or maynot contain milk.
bisques
Thickened soups made from SHELLFISH,
prepared like cream soups, and generally
finished with cream.
The term bisque is occasionally used
incorrectly on menus for vegetable soups.
chowders
Hearty soups made from fish, shellfish,
vegetables.
Usually contain milk and potatoes.
potage
A term associated with thick hearty soups,
however;
it is a general term for soup.
A clear soup is called a potage de clair.
the classic cream soup
a diluted, flavored sauce
1. Veloute soups
veloute sauce
pureed flavouring ingedients
white stock - to dilute
liason to finish
bechamel
1. Bechamel Soup
Bechamel Sauce
Pureed flavouring ingredients
Milk or white stock to dilute
Cream to finish
curdling
Curdling is a common problem due to the use
of creams and milks
Curdling can be caused by the heat of cooking
and / or the acidity of the soup ingredients.
to prevent curdling
1. Do not combine milk without the presence of a roux
✤Thicken the stock before adding milk
✤Thicken the milk before adding to soup
2. Do not add cold milk/cream to simmering soup.
✤Heat the milk separately
✤ Temper the milk, by adding hot soup to it
3. Do not boil soup after milk or cream is
added
quality of cream soup
1. THICKNESS - heavy cream
2.TEXTURE - smooth, no lumps, no graininess
3. TASTE - flavour of the main ingredients - no
uncooked roux taste
cream soup procedures
•
Method 1.
1. Prepare Bechamel or Veloute, using roux.
2. Prepare the flavouring ingredients. Cut vegetables and sweat in
butter for 5 minutes. Cut poultry into small pieces for simmering.
3. Add to sauce and simmer until tender.
4. Skim fat/scum from soup surface.
5. Puree in food mill or with immersion blender.
6. Add white stock or milk to thin to proper consistancy.
7. Finish with liason or heavy cream.
method 2
1. Sweat vegetables in butter, do not let them color.
2. Add flour to the vegetables to make a roux.
3. Add white stock slowly, so lumps do not form.
4. Add remaining vegetables, solid ingredients, or flavourings.
5. Simmer until tender.
6. Skim any fat.
7. Puree and strain.
8. Add hot stock or milk. Adjust seasoning.
9. Finish with heavy cream / liason.
method 3
1. Bring white stock to boil.
2. Add vegetables and flavourings
3. Simmer until all are tender.
4. Thicken with roux, buerre manie, or starch.
5. Simmer until starch taste disappears.
6. Skim fat.
7. Puree or strain.
8. Add hot/tempered milk/cream. adjust seasoning
the finished product
pureed soup
puree soups
Made by simmering dried vegetables,
especially high starch vegetables, in stock or
water.
They are finished by pureeing.
Not as smooth and refined as cream soups.
Heartier and coarser in texture and character
basic procedure
1. Sweat mirepoix or other vegetables in fat.
2. Add liquid.
3. Add dried or starchy vegetables.
4. Simmer until vegetables are tender. Monitor cooking of fresh
vegetables carefully.
5. Puree soup in food mill or with immersion blender. It is not
necessary to puree all soups, as variations in texture are
desired.
6. Some vegatable soups may need to be thickened with a little
starch if desired.
7. Add cream if required, adjust seasoning.
bisques
A cream soup made with shellfish
Historically, thickened by rice.
More frequently, thickened with a roux.
More complex, than cream soups, due to
shellfish and flavourings.
Rich in taste, expensive, luxury soups
ariations for thickening
1.Beat in Beurre Manie, a little at a time, just
before serving, until properly thickened.
2.Stir in a cornstarch slurry, a little at a time.
3.Classical Method - Simmer 2 oz in 500ml of
the stock, until rice is completely cooked.
Liquify in a blender/or through a sieve, and
add to soup.
chowders
chowders
Chunky, Hearty soups
More like stews than soups
Cream soups or puree soups that have been
left chunky.
Difficult to catergorize.
Fish, shellfish, vegetables.
Potatoes, milk, cream
Specialty soups & national
soups
French Onion Soup Gratinee - The emergence
of french cooking in North America,
transformed this ancient soup to an updated
version.
Originally, a soup made by peasants, due to
the low cost and availablility of onions.
Flavour from the broth, caramelized onions
and sherry.
french onion soup
borscht
Made mostly from beets,with leeks and
cabbage.
A specialty of eastern European/Russian
cuisine, primarily of the poorer people (beets
were cheap). The soup dates at least to
Medieval times.
Served either hot or cold.
borscht
gulyas - goulash
gulyas - goulash
Origins from Hungary.
Food historians trace the genesis of Goulash
(gulyas), a thick soup/stew, to 9th century
Hungarian shepherds.
Over the years, Hungarian Goulash evolved
from peasant fare to signature national dish.
"Gulyas" literally translates as "herdsmen."
Dried meats and vegetables were eminently
portable and easily reconsituted.
pho - bo
vietnamese Beff and rice noodle soup
pho - bo
National soup of Vietman.
Pho has changed much during its nearly 100-year
history. At its birth, pho was basically just boiled beef,
noodles and broth.
Inventive cooks then developed the raw beef version
(pho bo tai) and chicken pho (pho ga),
during wartime when beef was scarce, they made pork
pho (pho lon).
Though these and other variations exist, most people
define pho as a beefy affair.
Caldo verde
Caldo Verde is Portuguese national soup.
This soup is made with potatoes, julienned
cabbage and a sprinkle of olive oil
Due to its simplicity and lightness it is usually
served at the beginning of a meal or as a late
supper.
minestrone
Name for a variety of thick Italian soups made with
vegetables
Often with the addition of pasta or rice.
Ingredients include beans, onions, celery, carrots, stock, and
tomatoes.
Minestrone is one of the cornerstones of Italian cuisine, and
is probably more widely dispersed and eaten throughout Italy
than pasta.
Minestrone originally was a very humble dish and was
intended for everyday consumption, being filling and cheap,
and would likely have been the main course of a meal.
Minestrone is part of what is known in Italy as cucina
gazpacho
gazpacho
A cold Spanish soup originating in the Southern
region of Andalusia.
Gazpacho is widely consumed throughout Spain
and neighboring Portugal.
An Andalusian concoction based on a
combination of stale bread, garlic, olive oil, salt,
and vinegar.
Originally a cold breadsoup.
gazpacho
Beginning in 1492, the tomato and the bell
pepper were brought to Europe.
Gazpacho is only available during the warm
summer months.
In Andalusia, there are several types of
gazpacho and many do not include tomato as
an ingredient.
One very popular type of gazpacho is white
gazpacho or ajo blanco malagueño (typical
from some zones in Málaga and Granada),
made principally with almonds, bread, garlic,
vinegar and oil.