SOUP

SOUP-is a liquid food with high nutritive value.It can be served as an appetizer or light meal.

A good soup  has two essential qualities

1. Rich appealing flavorous.

2. A positive serving temperature either piping hot or refreshing cold.

AIM OF SOUP MAKING.

1. To prepare an economical appetizer and easily digestible food [by extraction of nutrient and flavours from solid to liquid].

2. Edible and less tender cuts & trimmings of meat,vegetables can be usefully utilized .

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SPECIAL POINTS TO BE REMEMBERED WHILE PREPARATION & SERVING OF SOUPS.

1. Good quality stock should be used.[clear strong & flavorful ]

2. If there is an heavy Entree,the soup should be light & thin. [the chief function of the appetizer soup is to refresh & alert the appetite].

3. Portion should be approx.6oz to 10oz[150-300 ml] depending upon the type of meal.As light meal the portion should be around 250-300 ml.]

4. Soup should not have food particles that needs too much of chewing.

05. Soup should be moderately seasoned & garnished used be small, neat so that easily picked up by spoon.

6. Manner in which the soup is served may strongly influence the pleasure which it gives.                     

      HOT SOUP SERVING TEMPERATURE - 66 TO 72 C.

      COLD SOUP SERVING TEMPERATURE- 04 TO 07 C. 

  CLASSIFICATION.

1. Consomme/clear

It is a clarified stock [beef,fish,veal,game chicken]. Which is clear and garnished with the ingredients in

keeping with the name of the soup. Clarification is done by using meat,egg white,vinegar and vegetables.

Basic recipe      portion 4

stock                - 1lts, 

minced meat     - 200 gms,

Veg                  - [carrot,  turnip,  onion, leeks, celery],

Egg white         - 1nos,

Vinegar             - 20 ml,

Pepper corn      -4-5 nos,

Salt                  to taste. 

Method : 1. Mix meat vegetable egg white, and other ingredients in cold stock in a thick bottom pan.

2. Place over fire and bring to boil by stirring

3.allow to boil for 4-5 sec and simmer.

4 Do not disturb,simmer for 1-2 hrs

5 Strain through a muslin cloth . 

6 check seasoning and serve hot. 

REASON FOR SEDIMENTS.

1.     Poor quality stock.

2.     Insufficient clarifying agents

3.     Whisk­ing after boiling.

4.     Pan or cloth used are not clean. 

EXAMPLES

ALEXANDRA    --  Juliennes of chicken quenelles, shredded lettuce dices of tapioca

BRUNOISE       --  Fine dices of vegetables[carrot, turnip, leeks, celery

CELESTINE      --  Juliennes of pancakes

DUBARRY        --  Cauliflower,chervil

JULIENNES      --  Juliennes of vegetables [carrot, leeks, celery, turnips.]

ROYAL             --  Dices of savoury egg custard.

VERMICELLI     --  Cooked vermicelli.

MADRILIENE    --  Flavoured with tomato,celery, Garnished with dices of tomato.

RAVIOLI            --  Garnished with small raviolis.

PORTUGAISE   --  Tomato flavoured

PRINTANIER     --  Small scooped balls of carrots, turnips and peas.

2. Broth

A  good stock [ beef, chicken,mutton veal ] with  dices of  vegetables ,meat,thickened with rice,barley or macaroni  and served with the solids Broth are different from ordinary soups in having the thickening agent put at the beginning and cooked  with the other ingredients.  

EXAMPLE - Scotch broth, Minestrone, Mutton broth, Cocky leeky.

THICK SOUPS

1.  PUREE.- A soup thickened by its main ingredients  and  passed through a sieve.Milk or little flour blended with milk ,is  added to  prevent the puree from separating,but not  as  thickening. The soup should be of thick creamy consistency. Served with  garnish of croutons [ fried bread ].Finished with butter or cream.

EXAMPLE - Puree de lentil,puree de harricot blanc

2.  CREAM - A soup of creamy consistency which can be made in several ways

  i] Veloute finished with cream.

  ii] Half vegetable  puree + Half Bechamel.

 iii] Puree + cream or milk but never EEG YOLK + CREAM

Care must be taken to prevent the curdling of milk or cream due to acid ,salt etc. 

EXAMPLE -  Cream of tomato , Cream of  spinach, Cream of peas.

Garnish - pasta products, rice barley, croutons, 

3. VELOUTE

A thick soup made from the base of white stock and roux  [  veloute  sauce ]  ,finished with a liaison  of egg  and cream.

25% puree + 25% veloute + 50% stock + egg yolk & cream.

According to the nature of the soup it is garnished.

4. BISQUE

Thick  fish soup generally made from  shellfish & fish stock  thickened with cream.

Shellfish sauteed in butter along with mire-poix and flambéed with brandy /white wine. Moistened half fish + half white stock, tomato puree, bouquet garni & rice [thickening]. After cooking for 20 min .Remove the solid particles and make a paste then pass it through a sieve and mix with the liquid. finish with cream /butter.       

eg. Bisque de homard,crab ,crayfish.

5.    COULIS

A  term  often used for thick soups  made  with  a puree   of  shell  fish.  e.g.  coulis   d'ecrevisses,coulis de crabs.This term can be used for liquid puree of chicken, game, or vegetable. 

6.    CHOWDER

From America. Thick heavy soup resembling a stew made out of meat, seafood vegetables with potatoes, onion ,and flavoured with thyme, parsley and pepper. It can be milk or tomato based.

Crackers are served as accompaniments.

e.g. cabbage chowder, clam chowder,

STANDARDS

1.     CONSOMME                 -Transparent, no fat eye, rich & flavorful,

2.     BROTH                         -Translucid, colourful.

3.     PUREE                         -Predominant colour and flavour of the main ingredients not too thick.

4.     CREAM / VELOUTE      -Creamy in consistency smooth no lumps or grains, distinct flavour of main ingredients.

5.     BISQUE                        - Rich in taste, smooth & creamy, appetizing colour