Soups
Creative Cooking 2
Soup Types
• Chowder – A buttery, hearty soup
usually with seafood or other
chunks of food evident in the
blend.
– New England/Boston - Made with
cream/milk
– Manhattan/New York - Made with
tomatoes
Main Dish Soup - Includes meat,
vegetables, rice or pasta
Examples: Stew, Goulash, Vegetable Beef
Barley
• Cream Soup - White sauce base with milk
as the liquid, cream of cauliflower,
broccoli, celery
Vichyssoise - French soup made with leeks,
onions, potatoes, chicken stock and milk
Gazpacho - Spanish cold soup with
tomatoes, cucumbers, green peppers,
onions, and hot sauce
Bisque - any thick cream soup pureed with
shellfish, lobster or crab bisque
Borscht – A soup made with red beet
roots and boullion
Egg drop soup
Soup terms -Clarifying stock
Removes small
flecks of food matter
that are too small to
be strained with
strainer, done by
adding egg white
and shell to stock
boiling and
restraining through
cheesecloth
Mirepoix - french base added to
most stocks when cooked mixture
of carrots, celery and onions
usually sauteed in butter
Fond - The flavorful meat drippings that
caramelize on the bottom of the pan when
browning meat.
Deglaze - The process of removing the fond
from a pan by adding a hot liquid and
dissolving off the fond into the liquid.to
prepare another sauce
The basis for soups…
• Stock: the liquid prepared by boiling meat
bones with or without vegetables (not
edible on its own)
Broth: The water in which meat, fish or
vegetables has been boiled and seasoned
(edible on its own) not cooked as long as
stock, contains less gelatin
Bouillon: Concentrated broth can be
obtained by dissolving a commercially
prepared bouillon cube or granules.
Consommé (clear soup): Meat stock that has
been concentrated (stronger in flavor, water
evaporated out), seasoned, and clarified. Can be
substituted for broth, stronger flavor.
Four basic types of stock…
White - made from Chicken &
Mirepoix
Brown - made from Beef
Bones & Mirepoix
Fish - made from Fish &
Mirepoix
Vegetable - made from Mirepoix
How to make a chicken stock
• Cut up chicken parts, remove excess fat
pieces and skin
• Place in large pot with 2 qts water
• Bring to boil in simmer 1 hour
• Skim top of foam occasionally
• Strain liquid from meat
• Refrigerate liquid, cool and scrape off fat
• Separate chicken from bones for use in
recipe
How to make chicken stock
How to make a brown stock…
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Roast beef bones
Add beef bones to water in a large saucepan and heat
over medium heat.
Deglaze pan (add water to roasting pan
Pour deglazed mixture back into saucepan, bring to a
boil, reduce heat and let simmer for 4 hours.
Then add the mirepoix (you may also add a tomatoes,
halved) & seasonings (peppercorn, salt, bay leaves, &
thyme)
Return to heat and boil.
Strain out the solids and discard, reserve the stock.
How to make beef stock
Fresh stock...Or not?
• Why make your own stock?
– No Additives (salt)
– Flavor
• Why not make your own stock?
– Bacteria growth
• Must be reheated every 3 days and floating
particles from bacteria growth skimmed off.
– Time (minimum 6 hours)
– Cost
CC2 soup lab…
• Jambalaya, pg. 55
Roasted Butternut Squash
Soup, pg. 56,
Minestrone Soup, pg. 57
Corn and Potato Chowder, pg. 59
Tortilla Soup, pg 60
Roasted Chicken Noodle Soup