soups and consommes

SOUP    

Soup is a liquid fluid consisting of meat, vegetables , sea food cereals  or poultry .They play an important role in menu and are regarded as appetizers as they stimulate the appetite for the heavier foods to follow .They are served as the first course if hors de oeuver are not being served ,if hors de oeuvre is served soup is served as the second course

SPECIAL POINTS FOR THE SERVICE AND PREPARATION OF THE SOUPS

1. First class, clean , strong and flavourful stock should be used ,as it would help in producing good quality soup.

2.If there is a heavy entree ,the soup should be thin or light .

3.If a heavy soup is served ,the portion should be small

4. The soup should not in any ways be filling or consist of food particles that require much chewing

5. Garnish should be small and dainty , so that they can be picked up easily by a soup-spoon

6.Soup  should be always moderately seasoned

7.Serve hot soups piping hot , and cold soups very cold

8. A little sugar should be added to tone the acidity of the soup, before mixing cream as it prevents curdling

9.Consomme should be amber in colour .(Onions halved and browned on hot plate are added to the soup for colour )

10. Accompaniments of the soups should be of a crisp character ,e.g, Melba toast ,various crackers , bread –sticks ,cheese croutons ,bread rolls ,etc .

11. Entree portions of one litre of soup yields five portions.

COMMONLY USED GARNISHES FOR SOUPS

Croutons                   Dices  or other shapes made from bread ,toast ,pastry.

Profitroles                Prepared from choux paste .They are miniature cream puffs which may                                                    be filled or used plain

Cereals                      Rice or barley

Cheese                       cheese balls or grated Parmesan served with croutons on one side

Cream                        unsweetened whipped cream or sour cream

Meats                        Usually small dices or juliennes

Poultry                       Same as meat

Seafood                    Diced or flaked .Large enough pieces distinguishable

Pastas                        Noodles ,spaghetti ,other pasta products such as star letters ,cornets etc

Vegetables               Cut in various sizes , shapes –julliennes ,round slices ,dices of sprig ,printaniere

Classification of soup: 

There is no set standard for the classification of soups ,as there are virtually thousands of soup preparations .In order to learn about them easily ,soups may be classified in the following manner .

 THIN SOUPS : Most of the thin soups are clear , flavoured nutritious liquids and are prepared without the use of starch .The soup is a thin liquid with garnish or with small ,daintily cut food items floating in it .

THICK SOUPS: They are passed thick soups and in this category are purees , cream ,veloutes ,bisques and chowders.

PUREES :Starchy vegetables such as leguminous plants ,potatoes or cereals when pureed  in soups , usually act as self –thickeners and need no further thickening ingredients .Many vegetables like carrots ,pumpkins ,turnips peas, celery,leafy greens need an additional thickening agent as their own purees do not cohere and so the above thickening agent as their added. The cooked soup is strained through the sieve and thr consistency of the soup thick.water or stock in which the pureed product was cooked is usually used as the liquid in the soup .The soup is served with golden brown croutons(fried small dices of bread).Common puree soups are –Puree parmentiere ,pea soup ,lentils puree ,tomato soup.

CREAM SOUPS : They are composed of a puree of vegetables ,fish ,poultry ,or meat ,thickened with béchamel sauce or given a cream finish .Milk is used to dilute and achieve correct consistency .Various  cream soups are:Cream of Germaine(peas),cream of mushrooms soup,cream of chicken soup,cream of lentil soup.

VELOUTES: Veloute sauces have already been discussed .Veloutes as soups are similar to other veloutes ,but differ from purees ,as they require a thickening element and a roux .Veloute is made by preparing roux and adding stock and the pureed vegetable or meat or hot milk is blended in,to produce a smooth soup .Generally proportions for a veloute soup are half basic veloute ,1/4 puree (main ingredients characterising the soup ),1/4 stock or white consommé used to dilute the mixture of puree and veloute to the correct consistency .Finishing of the veloutes is done by a liaison ,i.e. cream and egg yolks as it enhances the taste and texture .Examples  of veloutes are : chicken veloute ,celery veloute ,almond veloute ,etc.

BISQUES : These are shellfish puree soups ,thickened with rice or cream .It is a slightly thick rice cream type of soup with small particles of cooked shellfish floating in it ,to add flavour and colour .A small amount of wine is added to enhance the flavour .Examples of bisques are : Crayfish bisque , Lobster bisque .

CHOWDERS : Originated from America .They are thick heavy soups, owing their consistency to potatoes .Chowders consist of potatoes ,onions,pieces od bacon ,various seasoning and sea food .They can be milk or tomato –based .Crackers are generally added just before serving .Examples are: Clam chowder , seafood chowder , oyster chowder ,etc.

COLD SOUPS

Chilled soups include those that are jellied by the natural gelatin in the meat stock or by the addition of gelatin powder or those that are thickened with starch or puree .Cold consommé Madrrilene is popular . Vichyssoise is a rich cream of potato soup , which is served cold.

INTERNATIONAL SOUPS

There are many varieties –cold or hot ,thin or thick soups .They have been placed in a special category ,as they have different origins .There are soups that originated in a certain locality and are associated with that particular place.

SOME OF THE INTERNATIONAL SOUPS

NAME OF THE SOUP                                                              ORIGIN

Minestrone	Italy
Green turtle soup	England
French onion soup	France
Petite marmite	France
Scotch broth and Cock-a-leekie	Scotland
creole	New Orleans
Mulligatawny	India
Bortsch  Polonais	Polland
Olla – podrida and Gazpacho	Spain
Manhattan clam cowder	America
Hotch pot Flamanda	Belgium
Camaro	Brazil
Laberkroedel	Germany
Paprika	Hungary
Bouillabaise	French

CONSOMME :Comes from the word ‘ consummate’ ,which means to bring to completion or perfect . It is a strongly b-flavoured ,clarifies soup.Its flavour is heightened by the adding of meat,vegetables ,poultry,and seasonings.The foundation liquid used is rich ,of cold beef ,mutton or chicken stock ,to which raw lean minced meat ,finely diced or chopped carrots,turnips onions ,celery seasonings and egg white added and mixed well .This mixture is placed on heat and allowed to come to boil and them simmered .The protein in the egg  and meat coagulates and binds in most of the clouding materials .This coagulated mass ,rises slowly to the top and forms a raft.When the consomme is clear and cooked ,the soip is strained ,through several thicknesses of cloth .Consommes are varied and the soup gets its name from the additional ingredients that are added to the consomme .Sometimes it is named after historical figures ,people or events in the form of accompanying garnish .

Consumers should be sparkling ,clear and well flavoured and they are varied .They can be served hot and cold .

RECIPE OF CONSOMME(1 LITRE )

Minced meat	225 gm
onions	70 gm
Carrots	50 gm
Turnips	30 gm
Stock	1 ½ litres
Egg Whites	2
Celery	40 gm
Thyme	¼ tspn
Bay Leaf	1/2
Peppercorn	3

Method : Mix minced meat and chopped onions , carrots , turnips , celery and mix well with egg whites .Add cold stock ,thymes ,bay leaf and peppercorns .Place on fire ,go on stirring so that the ingredients do not stick to the bottom of the pan and articles are suspended. When the mixture starts boiling ,lower the temperature and let it simmer until the coagulated mass come to the top .Simmer for one and a half hours.When consommé is clear and tasty  ,strain through a double muslin cloth.Add seasoning .

CONSOMME GARNISHES :

Breton	Julennes of celery ,onions and leeks
Brunniose	Small diced vegetables
Dubarry	Flowerettes of cauliflower
Florentine	Juliennes of blanched spinach
Julienne	Juliennes of cut vegetables
Madrilene	Tomato dices and green peas
Paysanne	Uniform size cut fresh vegetables
Printaniere	Mixed fresh spring vegetables ,cut in small dices
St. Germain	Fresh green peas
Celestine	Juliennes of pancakes
Cereals	Rice and barley
Diablotin	Diamonds of cheese biscuits
Egg drops	Pour into the boiling consommé ,beaten egg
Royal	Dices of savoury egg custard
Taioca	Pearls of tapioca
Vermicelli	Fine noodles