Learning Outcome 2

Prepare Soups Required

for Menu Item
Soups
➢ are based on stocks added with other
ingredients for variety of flavor,
consistency, appearance and aroma.
A well-prepared soup always makes a
memorable impression.
Soups offer a full array of flavoring
ingredients and garnishing opportunities.
Soups also allow the use of trimmings and
leftover creatively.
Classifications of Soups
1. Clear Soups
2. Thick Soups
3. Other types of soup
1. CLEAR SOUPS
- they are soups based on a clear,
unthickened broth or stock.
- may be served plain or garnished with a
variety of vegetables and meats.
- very similar to stocks,
except that broths are
based on meats rather
than bones so they are
richer and have a more defined flavor.
 Broths can be used as a liquid in
preparing soups. A good quality broth should
be clear, aromatic and rich-tasting with a
very evident flavor of the major ingredient.
One strong and clear broth or stock is a
consommé.
Consommé - It is made by combining lean
chopped meat, egg whites, mirepoix, herbs
and spices and an acidic ingredient like
tomatoes, wine, or lemon juice.
Clarification - since the particles that make
the broth appear cloudy are trapped as it
cooks. A good quality consommé is crystal –
clear, has a good body, amber to brown in
color, and completely fat-free.
➢ Broth and bouillon simple clear soup
without solid ingredients.
- broth and bouillon are similar to
stock in technique and in cooking time.
The major distinction between broth and
stock is that broths can be served as is,
whereas stocks are used in production of
other dishes.
➢ Vegetable soup – clear seasoned
stock or broth with the addition of
one or more vegetable, meat, or poultry.
➢ Consommé‘ – rich, flavorful stock or
broth that has been clarified to
make it perfectly clear and transparent.
➢ Vegetable soup – clear seasoned
stock or broth with the addition of
one or more vegetable, meat, or poultry.
➢ Consommé‘ – rich, flavorful stock or
broth that has been clarified to
make it perfectly clear and transparent.
➢ Vegetable soup – clear seasoned
stock or broth with the addition of
one or more vegetable, meat, or poultry.
➢ Consommé‘ – rich, flavorful stock or
broth that has been clarified to
make it perfectly clear and transparent.
2. THICK SOUPS
- are soups that are thickened to provide
a heavier consistency.
- is a cream soup based on béchamel
sauce and is finished with a heavy cream.
Béchamel sauce - is milk thickened with roux
But some thick soups are veloute sauce-
based, stock thickened with roux.
A veloute sauce base is usually finished with a
liaison of heavy cream egg yolk.
 A thick soup should have a velvety
smooth texture and the thickness of heavy
cream. It is always essential to strain out the
solids and at times to puree and put back in
the soup. Cream soups may be served hot or
cold.
A kind of cream soup based on
crustaceans like shrimps and lobsters
is bisque. It is made by simmering a
crustacean in a stock or a fish fumet.
 Another thick vegetable soup is the
chowder made with broth, milk or water as
base, then thickened with roux. Cold, thick
soups such as vichyssoise are simply cream
soups served cold. Others like gazpacho or a
chilled cantaloupe soup are based on a
puree of cooked or raw ingredients brought
to the correct consistency by adding fruits or
vegetable juice as a liquid
➢ Cream soups – are soups thickened with
roux, beurremanie, liaison or other
thickening agents, plus milk, or cream.
➢ Purees – vegetable soup thickened with
starch
➢ Bisques – are thickened soups made from
shellfish.
➢ Chowders – are hearty soups made from
fish, shellfish or vegetables usually contain
milk and potatoes.
➢ Veloutes – soup thickened with egg, butter
and cream.
3. OTHER TYPES OF SOUP
a. Dessert soup
A. Ginataan – a Filipino soup made from
coconut milk, milk, fruit, and tapioca
pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup
[Link] sui – a Chinese soup
b. Fruit Soup
can be served hot or cold depending on
the recipe where dried fruits are used like
raisins and prunes. Fruit soup may include milk,
sweet or savory dumplings, spices or alcoholic
beverages like brandy and champagne.
c. Cold soup
is variations on the traditional soup
wherein thetemperature when served is kept
at or below temperature.
d. Asian soup
is a traditional soup which is typical broth,
clear soup, or starch thickened soup.

Other thickening agents for soup

1. rice
2. flour
3. grain
4. corn starch
INGREDIENTS OF SOUP
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms,
celery, leak)
• Onion
• Garlic
• Water
• Eggs
• Cornstarch
• Seasoning (MSG, convenience products)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
Basic Principles of Preparing Soup
1st Principle. Starting with Cold Water
Most protein, vitamins and minerals
dissolve in cold water. Part of the flavor comes
from these components. Using hot water
would lessen the flavor and nutritive content
of stock
2nd Principle. Cutting vegetable to
appropriate size for the type of stock.
The size of cut helps the maximum flavor to
be extracted.
Example 1: A fish stock only simmer for a half
hour (30 minutes) so the cut should be julienne
(thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6
hours and sometimes 24 hours, so the cut
should be 1‖ cubed so that stock will have
time to extract the flavor and will not fall apart
after a long cooking.
3rd Principle. Select your protein based. Beef,
Chicken, Pork and Fish
All bones are washed, roasted or blanched.
Roasted - brown sauce
Blanched - white stock.
4thPrinciple. Simmering
Gentle extractions aid in flavor and nutrition.
Boiling causes cloudiness through agitation of the
ingredients.
5thPrinciple. Skimming
Keep the stock clear. The scum on top of stocks
contains impurities.
COOKING SOUPS
Meats, Poultry and Fish
• Cuts of meat that are less tender should be
added early in the cooking process
• Poultry needs to be added early enough so
that it cooks thoroughly
• Add fish closed to the end of the cooking
process to keep it from overcooking.
Grains and Pasta
• Allow a little more time in cooking.
Beans and Legumes
• Soaked beans, lentils and black-eyed peas
should be added with the liquid so they will
fully cook
Dense or Starchy Vegetables
• A small-diced cut of potatoes, carrots, and
winter squashes will require 30–45 minutes to
cook.
Green Vegetables:
• These vegetables should be added during
the final 15–20 minutes of cooking the soup
Adjusting Consistency
Thick soups may continue to thicken
during cooking and may need additional
stock or water added to adjust the
consistency
Degreasing
Broth-based soups maybe prepared in
advance, cooled and refrigerated.
This facilitates removing of congealed fat from
the surface. Skim the top
layer of fat from a hot soup with a ladle,
alternately.
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel
potatoes and cut into cubes, place in a saucepot
and add water and chopped onions. Bring to a
boil and cook until potatoes are tender. Remove
potatoes and
sear the broth.
2. Add chicken bouillon cube to the reserved
potato broth to make potato chicken broth and
stir until dissolved. Add the hot water. Place
cooked potatoes in blender in 2 batches, adding
¾ cup of the potato-chicken broth with each
batch. Cover and blend for 1 minute or until
smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt
and pepper. Add all-purpose cream at
once. Stir while cooking until slightly
thickened and bubbly.
Cook for 1 minute more. Stir until heated
through. If necessary, stir in additional milk
to make the desired consistency. Serve
with sprinkled bacon bits.
PROCEDURE:
1. Combine the beef, bone and water in a
stockpot and bring to a boil.
Simmer for 5 minutes and skim. Cover and
simmer for 1 hour.
2. Add to the onion stock with cloves, the
carrots, celery, leeks, salt peppercorns,
parsley, thyme, garlic and bay leaf. Cover
and cook slowly for 4 – 5 hours.
3. Strain through a double thickness of
cheesecloth and skim off fat. Use absorbent
paper towels. Remove the remaining particles
and reserve the meat for another purpose.
4. To clarify the consommé, return it to the
heat and add beaten egg whites and
eggshells.
5. Bring to a rolling boil and strain once more
through 3 thickness cheesecloth.
6. Pour 6 cups of consommé into a saucepan
and reserve the remainder for another use.
7. Add the tomato puree, onion, and dried
basil. Simmer for 20 minutes, remove from the
heat and strain through cheesecloth.
8. Serve hot.
PROCEDURE:
1. In a saucepan, put chicken breast, salt, carrot, onion,
and water. Bring to a boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken
breast. Slice meat into cubes. Set aside.
3. In a saucepan, put bacon strips. Cook until brown. Set
aside.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepan, using the bacon drippings, sauté
onions until soft. Add chicken meat. Mix well. Add flour.
Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon.
Serve while hot. It may be served with barley-garlic,
bread, and bacon at the side