Soup • "la soup" has been the name of the evening meal in parts of rural France and the name of our evening meal supper has been derived from it. • A popular soup in the 16 the century was called "restaurant" because it was believed to have "restorative" powers. A chef printed the name over his door to announce that he was serving it, and in time , restaurant came to mean a place where all food were served.
Relevant food hygiene regulations • Prepared stocks sauces and soups should be rapidly cooled, labelled and dated • Stocks, soup should be boiled for at least 2 minutes when taken from storage • Do not reheat more that once • Ideally it must be prepared fresh • Never store a stock etc. above eye-level: could lead to and accident • Keep foods covered • Do not mix left over with fresh ingredients • Clean and sanitise cutting surfaces and equipment • Raw vegetables should be washed first • Store fresh produce in a well-ventilated place
MAIN CONTAMINATION THREATS • Cooling stock quickly and properly is important- stock can spoil in 6- 8 hours • Hot stock stored in the fridge may overload the fridge and may damaged other perishables • Clean and sanitise cutting surfaces and equipment after handling • Unwashed raw vegetables could carry possible soil particles • Food handlers that have handled unwashed vegetables could cross contaminate stocks • Any dairy products could be contaminated if not handled correctly
Hot and cold soup Difference between hot and cold soup • HOT SOUP – Hot soup is served in colder weather or at night – Needs to be cooked for a long time – It can be kept warm or reheated – Never serve a soup too hot as it could burn a customer’s tongue
Cold soup • Cold and refresh on a hot summer day • Prepare in the following ways – As a cooked soup that is cooled before serving – As a mixture of raw ingredients that is blended together and the chilled • Examples of cold soups – vichyssoise potato soup) – gazpacho (raw tomato, cucumber, green pepper) – borscht (Beetroot soup) • Can be served as a dessert e.g. melon or strawberry soup • Cooked soup that is cold must be tasted when it is hot and then again when it is cold. Temperature affects the taste of the seasoning.
Classification of soup 1.Unthickened soups • Broth • Consommé – Usually clear – Made with good stock – Thin and usually low in fat
1.1.Consomme • Clear soup, made from well flavoured stock • Stock is brought to the boil slowly, while egg-whites are whisked into it • As the egg whites cook they rise to the top of the stock. • Small bits in the stock are brought to the top with the eggs • These are scooped off and thrown away • Restaurants that wants to serve a light starter can serve a consommé • Can be served plain or with various simple garnishes such as finely diced vegetables or chopped chives
Preparing and cooking Consommés • A consommé must be perfectly clear in colour and rich in flavour. • Usually served hot • Use clean sterilized cooking equipment so that no grease can get into the consommé • Use a heavy based pot to prevent any ingredients from sticking to the bottom • The two most important ingredients are stock and a mixture that is used to clarify the stock.
Steps in making consommé 1.Heat the stock slowly, stirring it occasionally until it boils 2.Boil the stock for 2 minutes. As the egg white cooks it will rise to the top with all the impurities clinging to it. 3.Remove the stock form the heat an leave for 20 minutes 4.Strain through a double layer of cheesecloth 5.Leave the stock to drip through the cheesecloth until all the liquid has passed through. Do not squeeze the cheesecloth 6.Remove any fat from the surface by blotting it with paper towel, or leave to cool and the scoop the fat off with a ladle
1.2.Broth • All the ingredients are simmered together in one pot • The liquid is usually water or stock and the ingredients can be meat, poultry, fish, vegetables, beans or grains
Cooking Broths • Unstrained soup made with stock and diced vegetables – Broth is served hot. • Steps: 1.Put all the ingredients that do not cook quickly such as meat into the pot with cold stock 2.Gently bring the mixture to simmer 3.Add the herbs, spices and delicate vegetables 20 minutes before the end of the cooking time 4.Simmer until the flavour and colour have developed and all the ingredients are cooked and tender, but not falling apart 5.Lift out the big ingredients and strain the broth by ladling the liquid through a fine sieve or a strainer with cheesecloth 6.Remove any fat from the surface • (Difference between a broth and a stock is that broth is made by simmering meat and vegetables while a stock is made by simmering bones and vegetables)
Broth
2.Thickened soups • Cream soup • Puree soup • Veloute soup – Hot or cold soups can be thickened in two ways – By blending the ingredients into a puree – Adding a thickening agent such as flour, cream, egg yolk
2.1.Puree soup • Finely chopped, mashed or blended ingredients • Ingredients are usually vegetables or legumes • Ingredients are blended by hand or in a food processor and strained through a sieve • The consistency depends on the ingredients that were used- this mans that some purees are thicker than others
Cooking Puree soups • Puree soup is a thick and fairly coarse in texture. • It is usually made with starchy vegetables, such as butternuts, potatoes, carrots or parsnips • Can be served hot or cold • A well known cold example is gazpacho • When making pure soup, hard ingredients such as potatoes should be added at the same time as the liquid. • Soft ingredients should be added later in the cooking process • Meat joints should be added at the same time ad the liquid. • remove them when the soup is ready to be pureed • Smaller cuts of meat such as bacon should be added to the onion in the beginning of the cooking process
Puree soup
Steps for puree soup 1.Heat a little oil or butter on a low heat and fry any vegetables (onions and garlic) 2. Add liquid such as stock or wine and add the rest of the ingredients at the correct time according to the recipe 3. Bring the liquid to the boil and then turn down the heat to medium. Simmer for the time specified in the recipe. Stir often to stop from sticking to the pot. Skim any foam off the surface 4. When the soup has finished cooking, take out any hard ingredients such as bones. Blend in a electric blender 5. Add more stock to the soup if it is too thick
2.2.Veloute soup • The base is a veloute sauce • Veloute is a sauce made by mixing a roux with stock • Thickened by egg yolk or cream just before serving • Made by adding vegetables, meat, fish or poultry • Veloute soup should be thick and smooth
Cooking Veloute soups • Veloute soup is smooth and thick • it is made with a roux to which liquid is added, usually stock • A puree is the added to make a veloute soup • this soup is always finished with a mixture of egg and cream
2.3.Cream soup • Cream soup has cream added to it to improve the flavour and the texture • Cream is usually added at the end of the cooking process to either a purée or béchamel based soup
Cooking Cream soups • Any soup that has cream added to it at the end of the cooking process is called a cream soup • A cream soup can be served hot or cold • STEPS: 1.Heat oil and gently cook a mixture of onions and celery until soft 2.Add the main ingredients, e.g. baby marrow 3.Add an amount of flour that is equal to the amount of fat used. Stir well, coating all ingredients with flour. Cook until the flour is golden brown in colour 4.Slowly add a hot liquid such as stock, wine, milk cream or water. Bring to a simmer while stirring continuously to prevent lumps forming 5.Add any other ingredient or flavouring specified in the recipe 6.When the soup is cooked remove from the heat. Puree 7.Check and adjust the consistency and seasoning • Finish by adding hot cream to it before serving • Cold soup: First cool the soup and then add cold cream to it.
3.Other soups • 1.Bisque: Thickened fish soup – Main ingredient shell fish – Usually prepared like cream soup – Almost always finished with cream • 2.CHowder – Hearty soups made form fish, shell fish and/or vegetables – Potatoes always included
Thickening agents for thickened soups 1.Starch • Can be added at the beginning or at the end of the cooking time • Usually added once the soup is made and then cooked in the soup for a short time • Starch thickeners included flour, corn flour, √rice flour, arrowroot, semolina and bread • Starch should be mixed to a smooth paste √ with a small √ amount of cold water • Add the starch to the soup hot to the cold, √ stirring continuously √
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