19 Preparation of Soups

R. Radha

LEARNING OBJECTIVES

The objectives are to

•  Highlight the importance of soup
• Describe the various types of soups and their preparations

1.    INTRODUCTION

Soup is a form of liquid, which is served warm. It may be a combination of water, juice, stock, vegetables, meat etc. hot soups are the one that contains solid food ingredients in liquids like stock or water.

Soups are classified into 3 basic categories, clear or un thickened or thin soup, thick soup and special soup. In these three categories of soup, ingredients are considered as the secondary whereas the primary portion is the type of stock that is used to prepare soup. Thus the quality of the soup depends on the stock making skills.

2. HISTORY OF SOUP

The word soup comes from French word soupe i.e meaning broth. In Latin, the word suppa means bread soaked in broth.

In 16th century, the word restaurant came into existence it means something restoring. In France, the street vendors sold concentrated low-cost soup to recover from tiredness. It was considered as a poor man’s food.

Soup has slowly evolved to become a part of our daily routine. It is considered as one of the best appetizers and can be easily digested too.

3. AIM OF SOUP MAKING

The aim of soup making is to prepare an appetizing economical and easily digestible dish by extracting nourishment and flavour from food.

Stock is the foundation of all good soups. Stock is made by putting solid food into cold water and by a long slong process of cooking and extracting the nourishment into the liquid. The best stocks are made from meat and bones together, e.g., white consommé.

4. CLASSIFICATION OF SOUPS

     4.1. Clear Soup or thin soup

The clear soup or thin soup is based on the thickness of the broth or stock. They may be either served plain or with vegetable garnish. The soup served without any solid ingredients in the clear form is called as broth. Vegetable soups are prepared by boiling many varieties of vegetables and serving the stock of the boiled vegetables in the clear form. Little meat and poultry can be added as garnish. The clear and transparent stock with addition of flavor is called Consommé. Its sparkling clarity is very much attractive and appealing. It is usually served as a starter.

4.2. Thick soup

Thick soups on other hand is said to be opaque and invisible with the addition of various thickening agents like puree for strong and dense consistency.

Cream soups are the one which are made thick with the addition of puree or other thickening agents like milk, cream , corn flour etc . When particular ingredient like chicken, tomato and mushroom are added they are called as cream of chicken or cream of tomato or cream of mushroom respectively. Purees, is a kind of soups which are naturally thickened by pureeing the ingredients that are suited for pureeing. They are usually based on starchy ingredients. They are made from dried pulses or from fresh vegetables which have high starch content. Some examples are potatoes, tapioca etc. Purees can either contain cream or it can be used without cream.

Bisques are the thick soups that are made out of shellfish. This is similar to cream soups, where the soups are made out of cream. The bisques are sometimes used in vegetable soups to give variations.

Chowders are heavy soups made from sea foods and vegetables. Even though they are made in many methods, the main ingredient is milk and potato.

4.3. Speciality soups

This will include all categories of soups and also the specialty soups that are famous in a particular region. Special soups are differentiated by uncommon ingredients like peanut and cold fruit.

Cold soups can also come under specialty soups. Cold cream of cucumber soup and jellied consommé are said to be specialty soups.

4.4. Low fat vegetarian soups

Numerous varieties of soups from vegetables can be prepared for those who do not consume soups prepared from meat or poultry broth. To make the soups thick, starch containing stock, made with oil rather than butter is added.

Clear soups are suitable for people who are in need of low fat soups and it can also be served for post-operative patients. For cream soups, evaporated skim milk can be used instead of butter or cream. Puree soups are much healthier than the cream soups because the puree of vegetables does not contain any fat whereas the cream contains fat from milk. So the consumption of puree soup is healthier than the cream soups.

5. BASIC PRINCIPLES OF PREPARING SOUPS

a) Selection and usage of ingredients

• Vegetables such as celery, carrot, onions and fruits can be used to prepare stock which is the soup’s foundation
• Seasonal vegetables can be added or can be used as an alternative to reduce the cost.
• Introduce new vegetables by adding a small quantity o Frozen vegetables can also added in soups
• Addition of whole cereal grains like barley or whole wheat pasta can be added to prepare soups.

1. b) Seasonings

• Small amount of vinegar or lemon juice is added to enhance the flavor of soup
• Fresh herbs are added shortly before serving for the best flavor
• Spices should be added early in the cooking process to strengthen their flavours.

6. COOKING SOUPS

     a) Meats, Fish and Poultry

• Meats which are less tender should be added early in the cooking process.
• Poultry needs to be added early to cook thoroughly.
• Fish should be added close to the end of the cooking process to avoid overcooking.

b) Pasta and grains

• Should be cooked in extra time than normal cooking in plain water.

c) Beans and Legumes

• Lentils, soaked and boiled beans can be used for preparing soups.

d) Starchy vegetables

• A small cut of carrots and potatoes will require at least 30-45 minutes to cook.

e) Green vegetables

• Green leafy vegetables should be added during the last 15-20 minutes of cooking to the soup

f) Consistency

• Thick soups may further continue to thicken during cooking and may need additional stock or water to adjust the consistency.

g) Degreasing

• Broth based soups can be prepared in advance, cooled and refrigerated. This helps removing the frozen fat from the surface. On the other hand, layer of fat in the top can be removed from a hot soup with a ladle.

7. PREPARATION OF STOCKS

7.1. Vegetable stock

Use any mixture of vegetables, the leaves of cabbage, cauliflower stalks, celery stalks and leaves, shells of peas, etc. All these must be washed thoroughly to be free from grits, sand and worms. Shred the vegetables and add to cold water. Cover and boil for 20 to 30 minutes. Strain and use.

7.2. Bone stock

• Take any kind of cooked bones in a pan, add water, little salt and boil it.
• Simmer gently to allow the scum to form on the surface then gently remove it.
• A little cold water could be added occasionally to accelerate the process.
• Skim well. For each 600ml of liquid add one onion, one carrot to garnish.
• Put the lid on and simmer very slowly for at least 2 to 3 hours. Then strain and it is ready to use.
• To make 5 liters of good stock use 2 kilogram of meat bones, 6 litres of water and 12 kilogram of flavoring vegetables.
• For preparing vegetable stock, use any mixture of vegetables for example cabbage, cauliflower stalks, celery stalks and leaves, shells of peas, etc .

7.3. Fish Stock

• Cover the fish with water or milk.
• Add 1 small onion, 2 cloves, ½ bay leaf and parsley.
• Bring to boil
• Cover and simmer for 20 mins
• Strain and use.

 7.4. Emergency stock

• Dissolve meat or yeast extract in boiling water or in pot liquor.
• Pot liquor is the water in which meat, poultry, fish, vegetables, macaroni, etc., have been boiled and the purpose is to retain as much nourishment and flavour.
• This is done by putting the solids into hot water but still some nourishment and flavour escape into the liquid.
• This liquid (pot liquor) can be used as a substitute for stock.
• The shelf life of stock is less. Because stock is a good medium for bacterial growth, great care must be taken in its preparation and storage.
• In hot climates stock should be stored in the refrigerator and boiled to prevent spoilage.
• Cool quickly by emptying into shallow and clean bowls.
• Stock which contains starchy food should not be used after 12hours.

8. SOUP GARNISHES

A Garnish is an edible item to decorate or flavour food. Garnishes are important aspects of soup preparation and presentation. It enhances flavour, colour and wholesomeness. Garnishes have to be carefully chosen as the guests are particular about what floats on the soup.

Garnishes come in many forms.

• Cereals- Diced or cubed, toasted or fried bread crumbs are ideal with cream soups.
• Cream- Unsweetened whipped cream or sour cream is used in cream soups.
• Meats, Poultry Seafood -Diced or in strips are served with the appropriate cream soups
• Pasta- Noodles or spaghetti are used in Italian soups.
• Vegetables- Cut vegetables in various shapes and sizes are found in vegetable soups.
• Eggs/Egg Yolk- Egg drops are popular with Chinese Wanton and Hot & Sour soups. Egg yolk is served in French Onion Soups as an alternative to cheese-grilled croutons.
• Herbs –Chopped fresh herbs gives a colorful toping to a cream soup to avoid monotony in colour. Also it increases the medicinal value of the soups.

9. PREPARATION OF SOUP

9.1. Clear Soup

9.1.1. Clear Tomato Soup

• Add the finely chopped vegetables in sauce pan with water or vegetable stock. Wait until it is boiled. Simmer for 15-20 minutes in a low heat.
• In the blender, add all the spices and mix well.
• Sift with a sieve until 15ml volume is obtained.
• Boil again for few minutes and serve hot with croutons.

Note : To make Croutons , cut bread into cubes and deep fry the golden brown color.

No of Serving: 1

Size of Serving: One Soup bowl.

Method

• Melt butter in a sauce pan and sauté with chopped onion, carrot, tomato and whole spices
• Add all other ingredients and pressure cook for 5 minutes and grind in the blender.
• Sift with a sieve until the volume of 150ml is obtained
• Bring to a boil and serve garnished with chopped parsley (or) coriander

No of serving  : 1

Size of Serving: 1 Soup bowl.

Method

• Cut chicken into small pieces along with bones. Add stock and allow it to stand for 15 minutes. Add rest of the ingredients
• Bring to boil and simmer for ½ hour.

Method

• After melting the butter in a sauce pan, add finely chopped onions, cut tomatoes and crushed spices
• Add water or vegetable stock, boil and simmer for 20 minutes. Grind well using a blender.
• Extract 150ml of liquid from the blended mix using a sieve.
• Prepare the white sauce. To prepare it heat the butter in a pan, stir the flour and cook for few minutes.
• Remove from fire and gradually add milk with constant stirring to avoid lump formation
• Return the mixture to heat and cook with constant stirring until smooth and thickened.
• Boil tomato soup and mix white sauce while serving.

Use bread crumps to garnish and serve hot.

Method

• In a sauce pan melt the butter and add chopped onions and crushed garlic and sauté it.
• Add finely chopped spinach, pepper corns, nutmeg and stock to it and boil. Cook until spinach is tenser in low heat.
• Grind in the blender and extract the liquid to the volume of 150 ml from the blended mix.
• White sauce should be prepared and add the spinach soup after heating it at the time of serving.
• Serve with bread crumps and cream.

Method

• Heat the butter in pan and sauté chopped onions, carrots and turnips in it
• Add peas, tomatoes, whole spices, water/ stock to sauté vegetables.
• Simmer till the vegetables are tender and mix in the blender.
• Sieve to get 150ml of vegetable juice.
• White sauce should be prepared and mix the extracted vegetable soup while serving.
• It is served with grated cheese.

Method

• All the vegetables are boiled after peeling.
• Add well beaten curd.
• Add seasoning and garnish with grated cheese and mint leaves.
• Serve chill.

10. HEALTH BENEFITS OF SOUPS

Including soups daily in the diet before the major meal will act as a good appetizer and also provides the required nutrients. Soups, being in liquid form can be quickly consumed and make the meal to follow, more appealing.

Soups made from lean meat, bones and fish provide all the essential amino acids with less fat. They are good for people with joint problems. Vegetable soups provide the micronutrients like vitamin, minerals etc…Tomato soup provides ample amount of lycopene (antioxidant) which helps to protect from several cancers. Soups from green leafy vegetables provide the good source of iron etc.

Herbs added to the soup make soups healthier by providing the phytochemicals to ease the digestion and improve the immune system. They also prevent metabolic diseases such as cardio vascular disease, diabetes and hypertension.

11. CONCLUSION

Soup, an appetizer is an important disj of every meal that we eat. Like a fresh salad, eating a bowl of soup will have lot of health benefits. Soups are nutritious, delicious and easily digestible.

Soups can be prepared from healthy vegetables as well as from meat/ bones. It can be included in the daily diet and can be served to people of all ages.