Soup, although delicious, is something I have found I do not enjoy making throughout this semester. It requires a lot of prep work for simply placing it in a pot and allowing it to cook (and thicken, if necessary). As always, below are critical control points and methods for both thickened and unthickened soups.
•All Soup Critical Control Points: Puree Soups are made by simply simmering dried or fresh vegetables (typically high-starch vegetables) in stock or water, and then pureeing the soup. Puree soups are slightly coarse in texture, are not as creamy as cream soups, and are slightly thicker. Pureed soups should have color from the main ingredients and pertain predominant flavor of that ingredient, with the flavor of the stock or broth in the background. When adding vegetables in all soups, do not add vegetables that require different cooking times all at once, as this may overcook many vegetables. Vegetables must only be simmered until vegetables are tender, and no more as they should not be overcooked or falling apart. For unthickened soups, start with a clear, flavorful stock or broth. It is important to begin with a clear stock, even though the soup will inevitably be cloudy as the vegetables are typically cooked in the soup. Additionally, selecting vegetables that compliment each other to create a good flavor may be considered a critical control point, as well as cutting all vegetables uniformly not only for an attractive appearance, but for uniform cooking as well. Starches, such as the rice in the Chicken & Rice Soup, should be cooked separately and added to the soup later in order to avoid making the soup cloudy. As always, vegetables in a soup should be tender but firm enough to hold their shape and thus should not be overcooked.
Thick soups, unlike clear soups, are opaque rather than transparent. They may be thickened by either adding a thickening agent, such as a roux, or by pureeing ingredients in order to create a heavier consistency. When making cream soups combining milk, cream or both, curdling is a common problem. To avoid this, critical control points such as using a roux or other starch thickener to stabilize milk and cream, may be done. Additionally do not combine milk and simmering soup stock without the presence of roux or other starch, and do not boil a soup once the milk or cream has been added. When adding vegetables, do not add vegetables that require different cooking times all at once, as this may overcook many vegetables. Additionally, instead of holding soups for an extended period of time, as this will overcook both the meat and vegetables, heat small batches frequently in order to avoid overcooking a soup.
Additionally, instead of holding soups for an extended period of time, as this will overcook both the meat and vegetables, heat small batches frequently in order to avoid overcooking a soup.
•Cream Soup Base (Cream of Mushroom Soup): To prepare a cream soup such as Cream of Mushroom, a cream soup base must be prepared. This is done by melting butter, and sweating onions until tender, yet not browned. In another pot, a combination of milk and cream must be heated to almost the boiling stage. Following this, the roux must be tempered and added to the hot milk and cream mixture, allowing to simmer until fully incorporated until the desired consistency has been reached. Once complete convert the recipe into a soup with the desired ingredient. In class, we added chopped mushrooms (simmered) to the mixture in order to create a Cream of Mushroom soup. The final product was very nice!
•Corn Chowder: Chowders are chunky, heart soups typically filled with fish/shellfish, vegetables and typically contain potatoes and milk or cream. Corn chowder is quite simple to make, yet takes a fair amount of preparation to begin. Depending on the ingredients required, all vegetables need to be cleaned, cut, and properly prepared prior to being incorporated in the soup. Once preparation is complete, a pot of cream, milk, chicken stock, and any aromatics such as corn cobs, bay leaves, garlic, peppercorns, and thyme may be added. In a separate pot, any meat, roux, and vegetables called for may be cooked lightly in fat before being added to the liquid. Once simmering, any seasonings may also be adjusted or added.
•Chicken and Smoked Sausage Gumbo: When preparing Gumbo, to begin, add any meat such as chicken or sausage in a pan with fat and cook until well browned. Remove from the pan. One complete, add any vegetables called for such as onions, celery, bell peppers, and cook thoroughly until wilted. Add the reserved meat and season according to specifications. Add any liquid such as chicken stock and cook until well combined. Bring the mixture to a boil, and reduce the heat to medium-low and cook, uncovered for up to one hour, stirring occasionally. Serve over rice with a side of hot sauce if desired.
•Puree Soup: Sweat fresh vegetables in fat, and add liquid. Following this, add starchy vegetable and simmer until vegetables are tender (fresh vegetables should be completely cooked but not overcooked or falling apart). Puree Soup in a blender, food mill, or with an immersion blender. If required, add cream and adjust seasonings.
•Chicken & Rice Soup: To begin, in a large saucepan combine clear, flavorful chicken stock, tomato sauce, fresh parsley & thyme and bring to a boil. Following this, reduce heat and simmer for 20-25 minutes. Add the cooked, shredded chicken and shredded rice, and simmer for 10 minutes. Serve with parmesan cheese garnish.
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