Classification of soups Soups can be divided into the following categories: clear thickened cream puree miscellaneous (special

ecial soup). Most soups, regardless of their final ingredients are based on the use of stock. The quality of the soup will depend on the quality of the base ingredients. Chicken stock is most frequently used for the production of soups. Potage is a term sometimes associated with certain thick, hearty soup but it is actually a general term for soup. In French a clear soup is called a 'potage clair. OHT 2 Clear soups These soups are all based on a clear, broth or stock. They may be served plain or garnished with vegetables and or meat. Broth and Bouillon are two terms used in many different ways, but in general they both refer to simple, clear soups without solid ingredients. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and sometimes meat or poultry product and starches. Consomm is a rich, flavourful stock or broth that has been clarified to make it perfectly clear and transparent, full flavour, strength, and body make it a perfect starter for an elegant dinner. Examples of popular clear soups: consomm chicken broth ox-tail soup

clear vegetables soup mushroom barley soup. OHT 3 Thickened soups

Unlike clear soups, thickened soups are opaque rather than transparent. They are thickened either by adding a thickening agent such as a roux, or by pureeing one or more of the ingredients to provide a heavier consistency. Examples of popular thickened soups: beef chowder cream of asparagus soup cream of mushroom soup puree of carrot soup cream of tomato soup. OHT 4 Cream soups Cream soups are soups that are thickened with roux or other added thickening agents but with the addition of cream. They are similar to the style of a Veloute or Bchamel. Cream soups are usually named after their major ingredients: cream of chicken cream of asparagus cream of mushroom. OHT 5 Puree soups Purees are soups that are naturally thickened by pureeing one or more of the ingredients. They are not as smooth and creamy as a cream soup.

They can be made from dried legumes e.g. Split Pea Soup or fresh ingredients e.g. puree of Broccoli Soup. Purees may or may not contain milk or cream. Puree soups include: pumpkin broccoli carrot green pea lentil white bean. OHT 6 Special soups Soups that can be classified as special soups: bisque of shrimp crustacean soup onion soup puree of game soup turtle soup gumbo soup peanut soup cold fruit soup. HO 1 Special soups The special soups include many of the culture or ethnic soups that have become international. Special soups also include soups that are made from a variety of special ingredients and may be hot or cold. Special soups are those made with unusual ingredient and or prepared by a distinctive method. Popular cold soups, such as Jellied consomm, Cold cream of cucumber soup and Vichyssoise (Vee Shee Swahz) are simply cold soup versions of

basic clear and thick soups while some cold are especially prepared with a variety of different ingredients e.g. Cold and Fruit soups. OHT 7 Cultural / Ethnic soups Examples of cultural / ethnic soups:

mulligatawny gazpacho boillabaisse tom yam gong habitant or pea soup cock a leekie minestrone soup chowder. HO 2a Cultural / Ethnic soups

Many soups that originated in different countries and cultures have become internationally accepted and appreciated. These soups are commonly found on menus all over the world. The following is examples of some of these soups: Mulligatawny (India): Literally means pepper water which originated in India. Chicken Broth with different vegetables and diced chicken meat, raw grated apples and curry give it a distinctive flavour. Gazpacho (Spain): Is a refreshing Spanish soup made from raw, chopped tomatoes and cucumber and served chilled. Bouillabaisse (France): Is a delightful soup, which originated in Marseille and is an example of a heavy soup. Consist of 6 or 7 types of fish caught in the Rhones

River and the Mediterranean Sea. Bouillabaisse can be adapted to local fish and seafood.

HO 2b Cultural / Ethnic soups (contd) Tom Yam Gong (Thailand): Is a traditional Thai soup consisting of prawns and tomatoes, flavoured with lemon grass and coriander leaves. Sour and hot is characteristic of this soup. Habitant or Pea Soup (Canada): Is made with yellow peas cooked with ham or salt pork until tender and then pureed and served with corn bread. Cock a Leekie (Scotland): Is a traditional Scotch soup, consisting of chicken and leeks. Minestrone Soup (Italy): Is a traditional soup made with tomato concasse, diced carrots, leeks, onion, celery, zucchini, cabbage and beef with the additional of pasta: - macaroni. The red colour is characteristic of this soup that is usually finished with a sprinkling of Parmesan cheese. Chowder (America): Heavy soup usually including diced onion, potatoes and bacon. Chowder means Cooking Kettle.

OHT 8 Ingredients for making and serving soups Ingredient Stock Types Chicken Beef Lamb Roux Arrowroot Liason Chicken Powder Thyme Beef Powder Bay leaves Carrots Leeks Celery White Beans Red beans Black Beans Chopped Parsley Croutons Fish Vegetables Flour Wash Cornstarch Buerre Manie Salt & Pepper Oregano Fish Bouillon Cloves Potatoes Onion Cabbages Corn Kernel Soy beans Peas Cream Cheeses

Thickening Agent

Seasoning

Vegetables Dried Legumes

Garnishes

HO 3 Sample standard recipes Consomm Yield: 1 gal (4 L) Ingredients: 500 g 250 g 125 g 125 g 250 g 250 g 6-8 Pinch 1 2 2 ml 5l

Portion: 16 20

Portion Size: (250L)

Lean beef, preferably shin Onion Celery Carrots Eggs white Canned tomatoes Parsley steam chopped Thyme Bay leaf Whole clove Pepper corn, crushed Cold beef stock (brown or white)

Method: 1. Minced the beef very finely. 2. Chopped the onions, celery and carrots finely [mirepoix] 3. Combine the beef, mirepoix, egg white, tomatoes, herbs 4. And spices add all 5. Add the cold stock and stir well 6. Be sure stock is well mixed with the other ingredients 7. Set the pot on a moderately low heat and very slowly simmer for 1 hour, do not stir while simmering. To finish add seasoning to taste.

OHT 9 Thickening agents

roux flour wash cornstarch liaison beurre manie arrowroot. HO 4 Thickening agents

Name Ingredients and description Roux Consist of: flour, butter Equal amounts of shortening and flour cooked to a thick consistency and to the appropriate colour blond or brown. The prepared roux is then added to the soup Flour wash Consist of: flour, water. Flour and cold liquid are mixed together, and then added to the soup to make flour wash. Cornstarch Consist of: cornstarch, water Cornstarch is mixed with cold liquid and then added to the soup. It makes an almost clear soup popular in oriental and other cooking. Liaison Consist of: egg yolk and cream Beat together the egg yolks and cream in a stainless steel bowl. Very slowly add a little of the warm liquid of the soup to the liaison, beating constantly. Then add slowly to the soup. Beurre manie

Consist of: flour, butter. Is an equal soft, raw butter and flour worked together to form a smooth paste. Then added to the soup Arrowroot Consist of: Arrowroot, water. Like cornstarch, but it gives an even clearer soup. Its use is limited by its high cost.

OHT 10 Storing soup Key points to remember:

a. Hygiene
Hygiene consist of:

c. d.

personal hygiene clean utensil and preparation area wash ingredients use fresh product.

b. Temperature
Relates to: direct use storing periodical use.

Shelf life Equipment.

H5a Storing soup Key points Hygiene It is essential to prepare a product that in safe and hygienic if it is to be stored as any contamination would only further develop product was store. To achieve this apply following; personal hygiene clean utensil and preparation area wash ingredients use fresh product. Comments To store the product hygienically use the appropriate storage equipment and utensil cover stored items to protect from contamination with other product. Store at the appropriate temperature. Do not mix different batches of stored items.

Maintaining Appropriate holding for direct use temperatures Hot 80c 100c Temperature Storing Storing temperatures: Refrigerator 5c - 15c Freezer 0 c - -18 c. Direct use of the prepared soup (hold in the BainMarie.) Reconstitute only the required quantity. Portion soups in cooler for ala carte menu use.

Daily

Periodical Use

Shelf Life

Stored soups must be labelled and dated to ensure that a soup is used within the appropriate shelf life of the product Remembered the first in, first out policy to ensure that the prepared product is not left past its shelf life. Use the appropriate utensils and equipment. Do not use damaged utensil and equipment.

Equipment

HO 5b Storing soup (contd) Good hot soup should be served at the appropriate temperature. The correct temperature also ensures that the texture of the soups is as it should be. When re-heating oven an open flame do not use a high flame. Never mix together old and new soups. Always check the soup prior to service to confirm that the reconstitution method has achieved the correct temperature and texture. OHT 11 Reconstituting soups Strangely enough, some chef who take the greatest care not to over cooks meats or vegetables will nevertheless keep a large kettle of soup on the steam table all day. Therefore it is best to chill the finished soup that has been prepared in quantity and only reconstitute the required amount as needed. The following are points to be remembered: Method Procedure Over flame Simmer only never boil Always cover while reheating foods in the microwave. Microwave Use only microwave-approved utensil. Never use aluminium foil as a covering. Clay pot If over a flame always simmer never boil. Combi steamer Check the procedures, for how to use a combie steamer, and stick only to the procedure for use.