- 1 Concept Map
- 2 Objectives
- 3 Introduction
- 4 Characteristics of Cream soup:
- 5 Preparation of Cream Soup
- 6 Composition
- 7 Steps of Preparation of Soup
- 8 Service criteria of soup:
- 9 Dos and Don'ts
- 10 Activity
- 11 Summary
- 12 Assignments
This OER enables you to:
- define Cream Soup
- explain the characteristics of cream soup
- explain composition of cream soup
- prepare cream soup
- explain serving criteria of cream
In a Five star hotel restaurant, a guest ordered a Cream of Tomato Soup. After having the soup the guest was very upset with the overall experience. He told the chef that he was not able to enjoy soup because it was not hot, very thin and seasoning was not proper.
What do you think went wrong?
Let us find out how a cream soup should be.
What is a Cream Soup? Cream soup is a warm foods made by combining ingredients such as a puree of vegetable, meat, etc added to the stock (link) /liquor, thickened with roux (link),Béchamel (link),cream or milk, seasoned and served hot with a garnish.
Before we proceed to procedure we must know:
- What are the components of cream soup?
- What should be the texture of soup?
- What should be the taste of the soup?
Characteristics of Cream soup:
- Consistency (link): should be semi liquid like a heavy cream.
- Texture: has to be smooth .there should be no sign of curdling (link) or lumps.
- Taste: distinct taste of the main ingredient (i.e. puree of vegetable, meat, etc) in case of cream of Tomato soup it will be taste of tomato .it should not give raw taste of roux.
Now let’s go to the next step i.e. preparation of Cream Soup
Preparation of Cream Soup
- Puree : this can be a puree of vegetable, meat, etc,
- Thickening Agents: it can be a roux, cream, béchamel or milk. Gives thickness to the soup
- Stock / liquor: any flavored liquid, juice, milk etc can be used. Helps in adjusting consistency
- Seasoning: enhances taste, flavor etc. ex. salt & pepper.
Steps of Preparation of Soup
Now once the Ingredients are ready we can proceed for the preparation of soup
- Step 1: Bring white stock to a boil.
- Step 2: Add vegetables and other flavoring ingredients. If desired, first slowly cook some or all of the vegetables in butter for a few minutes to develop flavors.
- Step3: Simmer until all ingredients are tender.
- Step 4: Thicken with roux, beurre manié(link), or other starch.
- Step 5: Simmer until no starch taste remains.
- Step 6: Skim fat from surface.
- Step 7: Purée and/or strain
- Step8: Add hot or tempered milk and/or cream. A light cream sauce may be used, if desired,to avoid thinning the soup or curdling the milk.
- Step 9: Adjust seasonings.
To view video on the preparation click link on : http://www.videojug.com/film/how-to-make-cream-of-broccoli-soup-2 Once the soup is ready it has to be served in a proper way (voice over)
Service criteria of soup:
- Hot soup should be piping hot
- Cold soup should be served cold
Thick soups are normally decorated with a topping. This could be a simple swirl of cream or chopped parsley, dill leaves or mint. Also included in this category are toasted sliced almonds, croutons, grated cheese, and crumbled bacon. Clear soups are rarely served with a topping
Soup service equipment:
It is preferably served in a soup bowl
Dos and Don'ts
Now since you know how to make soup there are certain dos and don’ts for a good soup.
- Use fresh ingredients
- Use flavorful stock
- Use warm/cold soup bowl to serve soup it maintains the soup temperature
- Use garnish which goes well with a particular soup
- Avoid boiling vegetable for too long it will discolour
- When roux/ béchamel is added to stock do it in a very thin stream to avoid curdling and lump formation
- Do not over season the soup it spoils the taste
Answer the following:
- 1) What is roux & béchamel?
- 2) Find various types of cream soups and list their garnishes
- 3) Arrange the following steps in proper sequence -
- a) Add vegetables and other flavoring ingredients. If desired, first slowly cook some or all of the vegetables in butter for a few minutes to develop flavors. .(2)
- b) Thicken with roux, beurre manié, or other starch (7)
- c) Simmer until all ingredients are tender. .(3)
- d) Bring white stock to a boil.(1)
- e) Purée and/or strain.(8)
- f) Adjust seasonings.(9)
- g) Simmer until no starch taste remains (4)
- h) Add hot or tempered milk and/or cream. A light cream sauce may be used, if desired, to avoid thinning the soup or curdling the milk(.5)
- i) Skim fat from surface.(6)
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