CUUL 1122 &1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 12
Soups
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to
12.1 Describe the different classifications of soup
12.2 Prepare a variety of clear broths and consommés
12.3 Prepare thick cream and purée soups
12.4 Garnish and serve soups appropriately

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Soup Overview
• 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.
• Soups universally recognized as comfort foods.

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Characteristics of Soup
• Clear soups
– Broths
– Consommés
• Thick soups
– Cream soups
– Purée soups
• Bisques
• Chowders
• Cold soups

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Clear Soups
• Broths
• Broth-based soups
• Consommés

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Procedure for Preparing
Consommés
• Start with cold, grease-free stock
• Add clearmeat for 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

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Finished Consommé
• A properly prepared consommé is clear with no trace of
fat.

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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

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Preventing Curdling
• Never add cold milk or cream to hot soup.
• Temper the milk/cream or heat it before adding
– Gradually add some hot soup to the milk/cream
before adding it.
• Add milk/cream to the soup just before service
• Do not boil after milk/cream added
• Finish cream soup with Béchamel or cream sauce

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Puréed Soup
• A properly prepared pureed soup has a silken texture and
the thickness of heavy cream.

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Other Soups
• Bisque
– Generally made from crustaceans and thickened with
roux
• Chowders
– Hearty soups with chunks of the main ingredient and
garnishes
• Cold soups
– Some require cooking and some are prepared cold

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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

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Safety Alert - Uncooked Cold Soup
• Uncooked cold soups are time and temperature control
for safety (TCS) foods because they are never heated
and may contain dairy products.
• Always prepare small batches as close to service time as
possible
• Keep at or below 41ºFahrenheit at all times
• Cover and store leftovers properly

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Soup Service
• Serve cold soup cold
– At a temperature below 41°Fahrenheit
– Often served in an iced bowl with an iced spoon
• Serve hot soup hot
– Near boiling, 210°Fahrenheit, is ideal

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