Soups VRQ 2

• Catering
• Further Education (Key Stage 5)

Soups VRQ 2

What soups have you made before

Classification of soups

• Puree
  
• This is a soup thickened by its own ingredients & passed
  
• Crème
  
• This is a thickened soup containing cream or milk
  
• Broth
  
• This is a well flavoured stock containing vegetables, 
  
•  meat [optional] and a cereal
  
• Consommé
  
• This is a clear soup, made from a well flavoured stock, which is then refined & clarified with egg whites
  

Classification of soups 

Bisque

A shell fish soup [also a sauce] thickened with rice or starch finished with cream

Veloute

A roux based soup of vegetables or poultry using white stock finished with a Liason of egg yolks and cream

Chilled soups 

Types include Gaspacho Gazpacho or Gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables)and  vichyssoise (leek and potatoe)

Etranges

Individual soups from international cusine

Why soup?

• Soups are an important menu option
  
• Versatility of use
  
• Balancing menus
  
• Low cost to produce
  
• Nutritional value
  

Making cream soup 

•  There are three methods of production for cream soups
  
• 
  
• Method 1
  
• From a puree adding cream or milk
  
• 
  
• Method 2
  
• From a Veloute finishing with cream
  
• 
  
• Method 3
  
• Prepare a bechamel, add to flavouring ingredient, top up with stock, pass or blend and finish with cream
  

Puree soups

• These are self thickened soups made from vegetables or pulses
• Pea soup (including split pea)
  
• Carrot & coriander
  
• Leek & potato
  
• Lentil 
  

Broth soups

These originated from the farmhouse

They are usually made from the stock in which meat or poultry has been cooked with the addition of vegetables & cereal

The most famous being Scotch Broth

Lentil soup 

•  Cook chopped vegetables gently in vegetable oil with the lentils
  
• - Add the hot stock ,bouquet garni and season
  
• - Simmer for 1hour, skim when necessary and remove the bouquet garni - 
  
• Liquidise and then pass through a sieve
  
• - Return to a clean pan and reboil
  
• - Correct the seasoning and consistency
  

Soup types

Chilled	Gazpacho	vichyssoise
veloute	chicken	mushroom
cream	mushroom	tomato	asparagus
broth	minestrone	scotch	vegetable

What is a bouquet Garni?

1. A type of flower arrangement
2. A seasoning blend for soups and stews
3. A bundle of herbs tied together
4. A French pastry

How much soup should be served?

1. 200–250ml
2. 250-300ml
3. 150-200ml
4. 275-325 ml

Which one of these soups is a Velouté

1. leek and potato
2. lentil
3. chicken
4. consomme

What type of soup is lentil?

1. cream
2. Velouté
3. broth
4. puree

What is scotch broth?

1. A hearty soup with barley, vegetables, and meat
2. A sweet dessert made with Scotch whisky
3. A Scottish cocktail made with broth
4. A traditional Scottish soup made with lamb or mutton

What you must do !

Complete the stock worksheet from last week on 

and this weeks soups worksheet on .

• Google classroom
• Any questions??