TOPIC:  Prepare Soups Required for Menu Items 

1. Select and assemble correct ingredients in preparing soups, including stocks and garnishes  
2. Prepare variety soup recipes according to enterprise standards 2.3 present and evaluate soup recipes in accordance with the criteria 
   
   

• Broth and bouillon simple clear soup without solid ingredients. Broth and bouillon are similar to stock in technique and in cooking time. The major distinction between broth and stock is that broths can be served as is, whereas stocks are used in production of other dishes.  
  
  
• Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry. 
  
  
• Consommé’– rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

• Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.  
• Purees – vegetable soup thickened with starch   Bisques – are thickened soups made from shellfish.  
• Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.  
• Veloutes – soup thickened with egg, butter and cream. 

• Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.  
• Osheriku – a Japanese asuki bean soup  
• Tonge sui – a Chinese soup b. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. 

1. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below temperature.  
2. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.  

• rice  
• flour  
• grain  
• corn starch 

• Meat (chicken, beef, pork, lamb, fish) 
• Salt and Pepper  
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak 
• Onion, Garlic 
• Water 
• Eggs 
• Cornstarch 
• Seasoning (MSG, Convenience products) 
• Butter 
• Cream 
• Garnishes (Slices of lemon, egg, shredded vegetables, pimiento strips) 

• 1stPrinciple. Starting with Cold Water Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of the flavor comes from these components. Using hot water would lessen the flavor and nutritive content of stock  
  
  
• 2ndPrinciple. Cutting vegetable to appropriate size for the type of stock. The size of cut helps the maximum flavor to be extracted. Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut should be julienne (thin strips: ¼ inch thick 2-

• 3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock.  
  
  
• 4th Principle. Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.  
  
  
• 5th Principle. Skimming Keep the stock clear. The scum on top of stocks contain impurities.  
  
  

• Cuts of meat that are less tender should be added early in the cooking process  o Poultry needs to be added early enough so that it cooks thoroughly  o Add fish closed to the end of the cooking process to keep it from overcooking.  
• Grains and Pasta  o Allow a little more time in cooking. 

• Dense or Starchy Vegetables o A small-diced cut of potatoes, carrots and winter squashes will require 30-45 minutes to cook 
• Green Vegetables o These vegetables should be added during the final 15–20 minutes of cooking the soup 

1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sear the broth. 
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the hot water.  Place cooked potatoes in blender in 2 batches, adding ¾ cup of the potato- chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside. 
3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose cream at once. Stir while cooking until slightly thickened and bubbly. Cook for 1 minute more. Stir until heated through. If necessary, stir in additional milk to make the desire consistency. Serve with sprinkled bacon bits.