Soup

Soup

Discussion



 When do you eat soup?







 What types of soups do you

usually choose?





 What are the most popular soups in

the U.S.? Are these the same in

other countries?

History





 Probably as old as the history of cooking



 Easily digested and prescribed for individuals since ancient

times



 Modern restaurant industry is based on soup



 Restoratifs

 Classic French cuisine generated many of the soups we know

today

 Campbell’s Tomato, Cream

of Mushroom and Chicken

Noodle are 3 of the most

popular soups in America







 American’s consume

approximately 2.5 billion

bowls of these three soups

alone each year.





 Condensed and/or Dried vs. “Ready-to-Eat”







 Canned soup as a convenience food

Why is soup considered healthy?

Nutrition



o Homemade soup is an ideal food for any healthy eating

plan.



o Canned soup can be very high in sodium, high in fat and

quite modest in nutritional value.



o Creamed soup and chowders are typically higher in fat and

calories and should only be eaten occassionally.



o In general canned soup should not be considered by

anyone with high blood pressure without checking food

labels.

Nutrition



 Nutrients



Typically soup contains carbohydrate, fat and protein, but in

varying proportions.







 Energy



An 8 fl oz serving of Beef Consomme contains about 35 calories,

while a similar serving of Fish Chowder contains about 220

calories. Look for low calorie, low fat canned soups, or make

your own.

The healthiest soup is rich in nutritious ingredients such as

vegetables, fish and lean meat or chicken. It contains a

minimum of added fats.

What are “healthy” parts of this

recipe?

Country Stew

Ingredients



3 tablespoons Mrs. Dash® Garlic and Herb Blend



1 pound beef sirloin, cut into 1 1/2 inch cubes



8 ounces frozen vegetable medley mix



1 (14.5 ounce) can salt-free diced tomatoes



1 tablespoon canola oil



2 tablespoons flour

What are “healthy” parts of this

recipe?

Directions

Preheat oven to 400 degrees F, heating a Dutch oven pan for 15

minutes.

Toss meat with canola oil, then dredge in flour mixed with Mrs. Dash®

Garlic & Herb Blend.

Place beef in pan and bake for 30 minutes, turning meat twice.

Remove pan and add remaining ingredients. Stir.

Lower oven to 325 degrees F. Place a lid on pan and slowly bake for 2

1/2 hours or until meat is tender.

Types of Soup



 Clear soups vs. Thick soups







 Clear Soups:

 bouillon and consomme







 Thick Soups:

 Classified depending upon the type of thickening agent used

 Purees, bisques, cream soups, veloutes

General Types of Soup





 Broth



 Cream



 Bisques



 Chowders



 Purees

Broth



 their foundation is a clear stock



 sometimes a thin soup, but other times are made quite

thick with vegetables, rice, barley, or other material, when

they are served as a substantial part of a meal

Cream



 generally highly nutritious



 have their foundation a thin cream sauce, but to this are

always added vegetables, meat, fish, or grains

Bisques



 thick, rich soups made from game, fish or shell fish

(particularly crabs, shrimp, etc.)



 occassionally, vegetables are used in this type of soup

Chowders



 soups that have sea food for their basis



 vegetables and crackers are generally added for thickening

and to impart flavor

Purees

 made thick by the addition of some material obtained by

boiling an article of food and then straining it to form a

pulp



 a puree should be nearly as smooth as thick cream and of

the same consistency

Spices





Herbs and spices are mild and



used for more delicate

flavors,



but can be bold and



overpowering if used in



excess

Spices



 Fusion Soup Herbs

 bay leaf, chervil, chives, marjoram, parsley



 Mild Soup Herbs

 anise, basil, borage, dill, fennel, celery, coriander, salad burnet



 Robust Soup Herbs

 garlic, ginger, hyssop, lemon balm, lovage, mint, oregano, savory,

sorrel, tarragon, thyme



 Other Soup Flavorings

 allspice, cardamom, cayenne, cloves, coriander seeds, cumin,

juniper, nutmeg, mace, paprika, rosemary, sage, tumeric

Suggested Spices



 Popular in a variety of soups

 Parsley, thyme, chives, dill weed/seed, cayenne pepper (but will

add heat, so be cautious), curry powder (mixture of 20 spices)



 Soup stocks

 bay leaves, cloves



 Cream soups and sauces

 nutmeg

Herb and Spice Guide



 Anise - beef and veal stew



 Basil – tomato dishes, bean soup, pea soup, beef doup,

clam chowder, lamb and veal stews

 Bay Leaves – vegetable soup, fish chowders, meat stews



 Cinnamon – stewed fruits, sweet potatoes, pumpkin,

squash

 Cloves – bean soup, beef soup, cream of pea soup, cream

of tomato soup

Herb and Spice Guide (continued)



 Crushed Red Pepper – wherever heat and spot color are

desired



 Garlic Powder/ Garlic Salt – wherever garlic is used



 Nutmeg – vegetables, stewed fruits



 Onion Powder/ Onion Salt - wherever onion is used



 Oregano - cream and tomato sauces, beef soup, bean

soup, tomato soup

Herb and Spice Guide (continued)



 Paprika – cream soups, chicken soup, chowders



 Parsley Flakes – stews



 Black Pepper – almost all foods except those with sweet

flavors



 Rosemary – chicken soup, split pea soup



 Sage – cream soups



 Saffron – chicken soup

Herb and Spice Guide (continued)



 Tarragon – tomato soup, fish chowder, consomme,

chicken soup



 Thyme – tomato dishes, fish chowders, gumbo, vegetable

soup

What type of spice would you use

for…



 Broth



 Cream



 Bisques



 Chowders



 Purees

Preparation



 Stock pot, sauce pan, skillet…



 Various preparation techniques depending on style,

flavors, time…

 Creating an initial base

 Boiling all ingredients

 Mixing prepared ingredients with

raw

 …others?

Soup Lab



 You will work with your new group members to create a

soup from scratch

 You will be given a list of items available to you and

books/recipes to help guide you

 By the end of class tomorrow you will need a list of all

ingredients and a rough draft of your recipe to hand in to

the teacher

 You will ALSO be responsible for creating your own soup

label design

Remember…



 Guidelines for a good recipe:





 Clear list of ingredients and their

amounts

 Step-by-step instructions and/or

pictures

 Temperature settings

 Number of servings (yield)

 Length of cooking time

 Size/type pan

Grading





 Your grade for this week’s lab and preparation will be

based on the following

 Recipe – complete, detailed, logical, meets guidelines

 Preparation – lab planning

 Soup Label – creative, detailed, unique, shows effort

 Product – soup is made well, is appealing

 Clean-up – kitchen and all items are cleaned and stored

properly