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Soup
- 1. The Arts & Science of Culinary Preparation (1202) Soup
- 2. Group Spartan • Snehasis Das 172 003 054 • Nazim Ahamed 172 005 054 • Tanvir Ahamed 172 012 054 • Fahad Bin Naser 172 016 054 • Shanta Moni Shah 172 019 054
- 3. Content • What is Soup? • Types & definitions • Clear Soups • Broth • Consommé • Clarification • Flavor & color • Thickening Consommé • Garnish • Thick Soup • Purees, Coulis & Bisques • Vegetable Soup • Types • National & Regional Types • Quick & easy Soup Garnishes
- 4. Soup a liquid dish, typically savory and made by boiling meat, fish, or vegetables etc. in stock or water.
- 5. Types & Definition • Broth • Consommés • Essences • Jellied Soup Clear • Puree/ Coulis/Bisque • Vegetable Soup • Cream Soups • Veloute Soups Thick • National Regional Types Cold Soups Specialty
- 6. Clear Soup A clear soup is one that you can see through and that is liquid at room temperature. It should not contain any vegetables, noodles or chunks of meat. Although chicken noodle soup and minestrone are broth-based and low in calories, they are not clear because they contain ingredients along with the broth.
- 7. Broth Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.[1] It can be eaten alone, but is most commonly used to prepare other dishes such as soups, gravies, and sauces.
- 8. Consommé In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.
- 9. Clarification The clarification makes a true consommé. The clarification process is simple. Well flavored, fat free stock is brought slowly to a boil while a clarification mixture is whisked in. the whole process leaving the liquid through the filter, leaving the liquid consommé crystal clear & sparkling.
- 10. Flavor & Color Ground or finely chopped vegetables can added flavor in the soup. Madeira or sherry can add flavor too. Consommé should have a clear tint. Meat Consommé should be darker than that of chicken or fish.
- 11. Thickening Consommé Consommés are thickened naturally by their gelatin content, egg yolks, fresh cream. Tapioca or arrowroot.
- 12. Garnish Consommé garnish is added just before serving, so that it does not cloud the soup. No ingredients should be larger than the size of a pea. Chopped herbs, small quenelles, pasta, brunoised of vegetables & royals are appropriate garnishes.
- 13. Thick soup Thick soup is a term used for soups served as a substantial first course of a meal or as the main dish. They are not necessarily thickened. They may be made with meat stock, poultry stock, fish stock, shellfish stock or vegetables stock.
- 14. Purees, Coulis & BisquesPUREES • Purees are either purees of starchy vegetables or leguminous plants. COULIS • a thin fruit or vegetable puree, used as a sauce. BISQUES • a rich shellfish soup, typically made from lobster.
- 15. Vegetable Soup Any soup containing one or more vegetables, cut in dice, brunoise, julienne, chiffonade or paysanne & eaten with the liquid they have flavored, is classified as vegetable soup or potage.
- 16. Types • Select the most common vegetables • Add green peppers & turnips • Cut the vegetables in the size & shaped desired • Braise the vegetables in butter • Add a bouquet garni & broth • Season with salt & pepper
- 17. • Cook slowly for approximately 1 hour • Add finely shredded cabbage & shimmer 10 minutes • Correct seasoning & add parsley chives
- 18. National & Regional Types • America • France • Italy • Russia
- 19. America Shrimp & Corn Chowder Soup A rich soup typically containing fish, clams, or corn with potatoes and onions.
- 20. America Slow Cooking Chicken & Rice Gumbo Soup Okra, especially the gelatinous pods used in cooking.
- 21. France French Onion Soup Its popularity is based on its simplicity in flavor & texture & even more so because its called Comfort Food.
- 22. India Mulligatwny Soup It’s a Cream of curry soup which is considered to be a classic example of national soup.
- 23. Italy Minestrone It’s a thick soup made of any vegetables available at the market.
- 24. Russia Borscht Soup A soup made with beetroot and usually served with sour cream
- 25. Quick & Easy Soup Garnishes Thick Soup •Crisped Diced Bacon, Croutons •Grated Cheese, Finely Chopped Fresh Herbs Hot Clear Soups •Avocado Slices, Dumplings, Finely Chopped fresh herbs •Paper thin slices of lemon, Julienne of cooked meats Legume Soups •Crisped Diced Bacon, Paper thin slices of lemon, •Finely Chopped fresh herbs •Finely Chopped onion, Croutons,
- 26. Chilled thin Soups • Avocado Slices, thin sliced cucumber, Finely chopped fresh herbs • Paper thin slices of lemon, julienne of cooked meats, thin sliced tomato Hot or Chilled Cream Soup • Crisp diced Bacon, Grated cheese, croutons, paprika, chopped nuts • Finely chopped fresh herbs Jellied Soup • Caviar, Finely chopped fresh herbs • Paper thin slices of lemon