HomeEc- Soups

Reasons for including soups in the diet

• nourishment from veg, meat and fish (nutrients very)

• stimulates appetite and aids digestion as a starter

• hot soups provide warmth

• cold coups provide refreshment on hot days

• add interest and variety

What is gazpacho

soup made from chopped raw veg, served cold

Classifacations of soups

thick and thin

types of thin soups

clear soups and broths

Clear soup description

• made from rich, well-flavoured stock and clarified by addition of egg white

• eg. chicken consommé

Broth description

• unclarified made from rich, well-flavoured stock containing small pieces of meat, poultry, veg and thickened whole cereals

• eg. scotch broth

Types of thick soups

puréed and thickened soups

puréed soups description

• thickened by blending or liquidising ingredients after cooking until smooth

• eg. tomato soup

Description of thickened soup

• thickened using liason eg. flour, cornflour, eggs, cream

• eg. mushroom soup

What is stock

• well flavoured liquid made by simmering bones, meat or fish and veg in water

• once cooked ingredients are strained and removed

• flavoured liquid used as base for soups and sauces

• homemade better for flavour, nutrients and salt content

Guidelines for prepping and cooking stock

• use fresh ingredients, avoid starchy or fatty foods to avoid souring

• heavy-based saucepan allows heat to spread evenly to cook without burning

• avoid completely covering pot with lid, stock needs to evaporate slightly to develop flavour

• allow stock to boil and then simmer (boiling causes cloudiness from impurities

• skim fat to prevent greasy taste

What are commercial stocks

concentrated forms of stock that offer quick and easy way to add intense flavour to dishes

Forms of commercial stocks

• granules

• powder

• cubes

• jellies

Guidelines for prepping and cooking soup

• use fresh ingredients (frozen affects flavour)

• use heavy-based saucepan to allow heat to spread evenly

• dice or chop ingredients into even sized pieces to extract max. flavour and even cooking

• sauté veg to release flavour

• use fresh stock over commerical

• add correct amount

• allow soup to boil and then simmer for max. flavour

• taste before seasoning

• blend purée thoroughly to remove lumps

Characteristics of well made soup

• good flavour

• correct consistency

• appetising colour

• well-seasoned

• correct temperature

What is bouquet garni

bundle of herbs tied together

Garnishes for soup

• fresh herbs

• croutons

• cream, yoghurt or creme fraiche

• grated cheese

• julienne strips of veg

• lemon or orange zest

What are croutons

pieces of sautéed or re-baked bread, cubed and seasoned to add texture and flavour

What is julienne

food cut into short, thin strips

What is an accompaniment

a food item served to complement and complete a dish

Accompaniments for soup

• bread

• dinner rolls

• melba toast

What is melba toast

toast made from very thin slices of bread

Types of commercial soups

dehydrated, canned and cook-chill

Advantages of commercial soups

• quick

• little skill

• unforseen circumstances

• wide range of flavours

Disadvantages of commercial soups

• expensive compared to homemade

• high in salt and sat. fat

• artificial additives

• few skills developed