Soup Flashcards
(31 cards)
What are clear soups based on?
Clear, un-thickened broth or stock
What is the difference between broth and bouillon?
Simple, clear soups without solid ingredients
Define vegetable soup.
A clear, seasoned stock or broth with the addition of one or more vegetables
What is consommé?
A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent
What characterizes thick soups?
Opaque soups thickened by adding a thickening agent or puréeing ingredients
What are cream soups thickened with?
Roux, beurre manié, liaison, or other added thickening agents plus milk and/or cream
What are purées in the context of soups?
Naturally thickened soups made by puréeing one or more ingredients, usually based on starchy ingredients
What defines a bisque?
Thickened soups made from shellfish and almost always finished with cream
What is a chowder?
Hearty soups made from fish, shellfish, and/or vegetables, usually containing milk and potatoes
What does the term potage mean?
A general term for soup; a clear soup is called potage clair in French
What distinguishes specialty soups?
Unusual ingredients or methods
Give examples of specialty soups.
- Turtle soup
- Gumbo
- Peanut soup
- Cold fruit soup
- Cold soups
- Jellied Consommé
- Cold cream of cucumber soup
- Vichyssoise
What must vegetable soups for vegans contain?
No meat or any other animal product
What are standard portion sizes for soups?
- Appetizer portion: 6 to 8 oz (200 to 250 mL)
- Main course portion: 10 to 12 oz (300 to 350 mL)
How should hot soups be served?
Hot, in hot cups or bowls
What is the key difference between broth and stock?
- Broth: Made by simmering meat and vegetables
- Stock: Made by simmering bones and vegetables
What does consommé mean in French?
Literally, ‘completed’ or ‘concentrated’
What is the first rule for preparing consommé?
The stock or broth must be strong, rich, and full-flavored
What are the main components of the mixture used to clarify a stock?
- Lean ground meat
- Egg whites
- Mirepoix
- Acid ingredients
What is the procedure for preparing consommé?
- Mix stock with clarification ingredients
- Heat until raft rises to the top
- Simmer for a total of 1.5 hours
What are cream soups made from?
Diluted velouté or béchamel sauces, flavored with the ingredient for which they are named
What are the standards of quality for cream soups?
- Thickness: About the consistency of heavy cream
- Texture: Smooth; no graininess or lumps
- Taste: Distinct flavor of the main ingredient
What guidelines help prevent curdling in cream soups?
- Do not combine milk and simmering soup stock without roux or starch
- Do not add cold milk or cream to simmering soup
- Do not boil soups after milk or cream is added
List the steps in the techniques for purée soups.
- Sweat onions, mirepoix, or other fresh vegetables in fat
- Add stock or other liquid
- Add starchy vegetables or other remaining vegetables
- Purée the soup with an immersion blender, food processor, or food mill
