CLM 103-Second Homework

A well-prepared soup always makes a memorable impression. Soups offer a different

layers of flavouring ingredients and garnishing opportunities. Soups also allow chef to use
trimmings and leftovers creatively, also it is an important profit-making consideration for any
restaurant or hotel. The popularity of soups today may be due to increased nutrition
consciousness, to desire for simpler or lighter meals, or to an increased appreciation of how
appetizing and satisfying soups can be.
In most general way, we can classify the soups by;

Clear Soups
Thick Soups
Cold Soups
Specialty&International Soups

Clear Soups:
A clear soup, is made from clear stock or broth. They are not thickened. Broth is made
from simmered meat and vegetables. Clear soups are primarily of broths that can stand alone
a dish. Broths are more flavourful than stocks because the meat, not only the bone, is
simmered with other ingredients. Clear soups are relatively simple to prepare, however its
important that the used ingredients should be the highest quality available. Along with
consomm, vegetable soups also can be count under clear soup title.

Beef Broth (6 L)
Quantity

Ingredients

Procedure

5 kg
60ml
8L

Beef
Vegetable oil
Water or beef stock

1. In a stockpot, brown the beef in vegetable oil.

2. Add the water or stock and bring to a simmer. Skim
the surface to remove any froth.
3. Continue to simmer for 2 hours.

500g
250g
250g
30mL
250g

Mirepoix,
Onions, chopped
Carrots, chopped
Celery, chopped
Vegetable oil
Tomatoes

4. Brown the mirepoix in the second quantity of oil.

5. Add the mirepoix and the tomatoes to the stockpot.
6. With a little water, deglaze the pan used to brown the
mirepoix and add the liquid to stock pot.
7. Continue to simmer for an additional 30 minutes.

1
tsp
tsp
6-8
2

Sachet;
Bay Leaf
Thyme
Peppercorns
Parsley stems
Whole cloves

8. Add the sachet and simmer an additional 30-45

minutes.
9. Strain the broth. Discard the sachet, vegetables, and
any unusable meat trimmings. Reserve any good cuts of
meat for garnishing or another use.
10. For serving as a soup, Season and garnish to taste.

The word consomm means literally, completed or concentrated. In other words

as a soup, consomm is a strong, concentrated stock or broth. Most important rule of
preparing consomm is that the stock or broth must be strong, rich, and full-flavored.
Clarification is second in importance to strength. To clarify a consomm means to remove the
particles as they float to the top. This way the particles do not cloud the consomm, and it
remains clear. Because a consomm must be completely clear.

Chicken and Celery Consomm (4L)

Quantity

Ingredients

Procedure

1.2kg
12
600g
15g
15g
3
2
20
5.5L

Chicken leg meat, minced

Egg whites
Celery, cut as for mirepoix
Salt
Peppercorns, crashed
Thyme springs
Bay leaves
Parsley stems
Chicken stock

1. Place the minced chicken, egg whites, celery, salt,

pepper and herbs in a saucepot.
2. Stir in the stock and bring to simmering point over
a moderate heat. Stir occasionally, pay attention of
sticking ingredients on the base of the pot.
3. Stop stirring as simmering point is approaching
and simmer very gently without disturbing for 30
minutes.
4. Strain the consomm through a china cap lined
with several layers of cheesecloth. Skim and
degrease thoroughly. Transfer to a clean pot.

300g
As needed
180g

Chicken breast
Chicken stock
Celery, cut julienne

5. Poach the chicken breasts in chicken stock for 10

minutes.
6. Cool the chicken in the stock pot to retrain
juiciness, then cut into cubes.
7. At service time, reheat the soup and ladle into
warm bowls. Sprinkle each portion with cubed
chicken and julienne of celery.

Thick Soups:
A thick soup, is not clear or transparent. Thick soups include a thickening factor, such
as roux, cream, or a vegetable pure. Thick soups are different from clear soups because of
the thickening factors are added to them. Cream soups, which are the most common thick
soups, are often thickened with roux and made with cream or milk. Milk thins the soup.
Cream adds richness without thinning the soup. Cream soups can be made from leafy or soft
vegetables such as broccoli, asparagus, or spinach. Hard vegetables, including squash or
roasted red peppers, may also be used.

Broccoli soup with Goat Cheese(3L)

Quantity

Ingredients

Procedure

250g
180g
125g
250g
125g
140g

Butter
Onion, finely chopped
Celery finely chopped
Broccoli stems, coarsely chopped
Mushrooms, chopped
Flour

1. Heat the butter in a saucepan and sweat the

vegetables without browning.
2. Add the flour and stir to make a roux. Cook the
roux for few minutes, but do not let it start to
brown.

2250mL

500mL
375g

250mL
As desired
To taste

White stock

3. Pour the stock and bring it to boil, stirring with

a whisk as is thickens.
4. Simmer until the vegetables are very tender
then skim the soup carefully.
5. Pass the soup through a food mill to puree it.
6. Pass the pureed soup through a chinois or a fine
strainer.

Milk, hot
Broccoli florets, cooked

7. Add the milk to the soup, heat but dont boil.

9. Separate the broccoli florets into pieces small
enough to be eaten with a spoon. Then add them
to the soup.

Heavy cream, hot

Goat cheese
Salt and pepper

10. Stir the heavy cream and season to taste with

salt and pepper.
11. Finish with thin slices of goat cheese on top.

Pure soups are also thick soups. The main ingredients of the soup itself is pured for
thickness. Pure soups have a coarser texture than cream soups. The coarse texture comes
from legumes or starchy vegetables such as potatoes. These ingredients form the base of the
soup. Because the soup is made from these ingredients, it is usually very thick and hearty.

Potato and Leek Soup with Sorrel(6L)

Quantity

Ingredients

140g
600g
600g
2.4kg
4.8L
To taste
360g

Butter
Onions, sliced thin
Leeks, sliced thin
Potatoes, large dice
Chicken stock
Salt and pepper
Sorrel leaves

Procedure
1. Heat the butter in a saucepot then add onions and leeks.
Sweat them without letting them brown.
2. Add the potatoes and stir.
3. Add stock, seasoning and bring it to boil. Simmer until the
vegetables are very tender.
4. Puree the soup with a blender or food processor.
5. Finish with coarsely shredded sorrel leaves.

A bisque is a cream soup made with shellfish. At one time bisques were thickened
with rice, but today they are more frequently thickened with roux. Bisques are made basically
like other cream soups, but they seem more complex due to the handling of the shellfish and
the variety of flavouring ingredients often used. Expensive to prepare and rich in taste, they
are considered luxury soups.

Shrimp Bisque(2L)

Quantity

Ingredients

Procedure

30g
60g
60g
500g
1
Pinch
4
30g
60mL
200mL

Butter
Onions, brunoised
Carrots, brunoised
Small shrimps
Bay leaf
Dried thyme
Parsley stems
Tomato paste
Brandy
White wine

1. Heat the butter in a saucepan and saut the onions and carrots
until they are browned.
2. Add the shrimp, bay leaf, thyme and parsley stems. Saut
until the shrimps turn red.
3. Add the tomato paste and stir well.
4. Add the brandy and flamb then add wine and simmer until
they reduced by half.
5. Remove the shrimps. Pell and devein them. Return shells to
the saucepan.
6. Cut the shrimps into small dices and reserve for garnish.

1L
500mL
250mL
To taste

Fish veloute
Fish stock
Heavy cream, hot
Salt and pepper

7. Add the fish veloute and stock to the saucepan. Simmer 1015 minutes.
8. Strain. Return the soup to the saucepan and simmer.
9. At service time add the hot cream and diced shrimps. Season.

Chowders are chunky, hearty soups that are so full of good things that they are
sometimes more likely stews than soups. Many types of chowder are simply cream soups or
puree soups that are not pureed but left chunky. Like other specialty regional soups, chowders
resist categorization. However, most of them are based on fish or shellfish or vegetables, and
most contain potatoes and milk or cream.
Cold Soups:
A cold soup can be cooked or uncooked, according to ingredients, then chilled.
Yogurt, cream, or pureed fruit is often used as a thickener for cold soups. There are many
ways to prepare a cold soup. It is important to note that adding dairy products to cold soups
reduces their shelf life. One of the most popular cold cooked soups is vichyssoise a cold
version of potato-leek soup.
Specialty&International Soups:
In specialty and international soups, use ingredients are associated with a cultures
cuisine. Some international soups are hearty enough to be meals. Italian Minestrone can
easily stand alone as a meal. It includes not only a variety of vegetables, but pasta and beans,
too. This gives it a hearty texture, and a good nutritional content. Another examples are
French Onion Soup Gratine, Russian Borscht, Vietnamese Pho Bo, Spanish
Gazpacho and Chinese Hot and Sour Soup.
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