Classification of Soups

► Clear Soup
 Broth, Bouillon- Clear soup without solid
ingredients
 Vegetable- clear soup with vegetables
 Consomme- rich, flavorful broth that has been
clarified to make it perfectly clear
 Thick Soups
► Cream Soups
 Thickened with roux, beurre manie, liaison, or
other thickeners plus milk or cream
 Named after the main ingredient in the soup.
 Cream of ________.
 Thick Soups
► Purees- soups that are thickened by
pureeing one or more of the ingredients in
the soup
► Bisque- thick soup made with shellfish
► Chowder- hearty soup made with fish,
shellfish and or vegetables. Usually contain
milk and potatoes
 Specialty Soups
► Unusual ingredients or methods
► For Example
 Turtle Soup
 Gumbo
 Peanut soup
 Cold fruit soup
 vichyssoise
 Clear Soups
► Clarification
 Coagulation of proteins- under controlled
environment we can use process to clarify
soups
 Clarification
► Ingredients --- AKA Clearmeat
 Lean ground beef
►Adds flavor and protein
 Egg whites
►Mostly albumin- aid in clarification
 Mirepoix- helps form the raft, and adds flavor
►Must be cut small
 Acid- added to help coagulate the protein
 Cream Soups
► Veloute or Cream soups
► Veloute
 Veloute sauce
 Pureed flavoring ingredients
 White stock
 liaison
 Cream soups
► Cream soups
 Bechamel sauce
 Pureed flavoring ingredient
 Milk
 Cream
 Curdling
► Curdling is a common problem with cream
soups
► The heat of cooking and the acidity in the
milk/ cream are the causes
► Roux and other thickeners stabilize the milk
or cream
 To avoid curdling
► To avoid…
 Thicken the milk before adding to the stock
 Thicken the stock before adding the milk
 Temper the stock into the milk before adding
 Do not boil soups after milk has been added
 Basic method for cream soups
► Sweat vegetables in butter
► Add flour, stir to make roux
► Add stock slowly
► Add any other vegetables or flavors
► Simmer until tender
► Skim fat
► Puree and/or strain
► Finish with cream or liaison
 Basic method for puree soups
► Sweat vegetables in fat
► Add liquid
► Add dried or starchy vegetables
► Simmer until vegetables are tender
► Puree soup
► Add cream if needed
► Season