Soup Variations

Aug 26

Written by Chef Franklin as stated by Chef Michael J. McGreal

Sources cited: Culinary Arts Principles and Applications 3rd Edition

Soups are versatile foods that can range from flavorful broths to hearty chowders. A variety of soups can be found in every culture. Soup can be a nutritious meal in itself, served as an appetizer prior to the main course, or as an accompaniment to a salad or sandwich. A wonderfully prepared soup can set the stage for an unforgettable meal, while a poorly made soup may suggest that the courses to follow will be mediocre at best. Every pot of soup can be customized to personal taste by adding or substituting one or more ingredients.

Soups

Soup is one of the most versatile categories of food and allows chefs to be creative while demonstrating classical preparation techniques. Many soups are produced by using a high-quality stock as a base and adding other ingredients to make the dish unique. Soups can be made using fresh, seasonal ingredients or high-quality leftovers such as the meat removed from baked chicken. Soups can have a clear, thin consistency or a thick velvety consistency. While most soups are served hot, some soups are served chilled. Soups are popular in internationally because the allow chefs to use countless ingredient combinations that reflect the local culture.

Different varieties of soups are characterized by the overall finished appearance and consistency of the soup and preparation and cooking methods used to make soup. Most soups can be classified as clear, thick or specialty. Specialty soups include bisques, chowders, and cold soups, as well as unique regional varieties. Although many specialty soups are thick in consistency, they are produced using different methods than those used make traditional thick soups.

This month we will focus on clear soups.

Clear Soups

A clear soup is a stock-based soup with a thin, watery consistency. Broth and consommes are types of clear soups. Broths, which are produced from well-made stocks, can be made from eat, poultry, seafood, or vegetables. Consommes are made from high-quality broths that have been further clarified to remove all impurities and surface fat.

Broth:

A broth is a flavorful liquid made by simmering stock along with meat, poultry, seafood, or vegetables and seasonings. A stock is used as the liquid ingredient in a broth, as opposed to water. Meat or vegetables may be added to the stock and simmered to create a more intense flavor, color, and overall body. A broth can be served as a finished product or made into a consomme. Broths can also be used instead of stocks as a base for a wide variety of soups such as chicken noodle, tomato minestrone, and French onion.

Tougher cuts of meat or poultry are typically to produced a full-flavored, rich broth.

Consomme:

A consomme is a very rich and flavorful broth that has been further clarified to remove any impurities or particles that could cloud the finished product. The flavor of the main ingredient should be pronounced, and the color of the consomme should be very rich. Consommes made from poultry should have a deep golden or amber color, while consommes made from red meat should have a dark, roasted meat color. It is very important that a consomme be made with the highest-quality ingredients and be properly prepared in a nonreactive pot, such as stainless steel, that is taller than it is wide.