Module 2C

SOUPS

General Notes:

– must always be served smoking hot

– consistency is key: check with spoon if (1) coats the back of the spoon, (2)
pours into mixture and doesnʼt leave a mound for long
– serve using ladle to avoid spills and splatters
– if too thick, use stock or water to adjust; keep in mind that soup thickens as
it simmers/boils, cools down, or as it is absorbed by starches
– if too thin, heat more or add thickeners
– also keep in mind that temperature affects flavor; thus, be mindful of under
or over seasoning
– keep in mind how temperature changes consistency as well, soup usually
thickens when left out
– be resourceful: ex. if no milk, can use evaporated milk mixed with water in
equal parts

French Onion Soup

Ingredients:

Oil
Onions —thinly sliced strips
Brown Beef Stock
Red Wine — reduce completely so no bitter wine taste
Brandy
Salt and Pepper
Croutons —toasted or heated white bread cut into cubes
Gruyere Cheese

Optional: Sachet dʼepices

Instructions:

". Heat the pot up.

$. Place oil in the pot (just enough to coat).
%. Caramelize the onions by sauteing onions until it turns brown. This makes
the onions sweet and helps you extract more flavor. De-glaze by scraping
off semi-burns regularly.
&. Add beef stock in increments to aid in caramelization while preventing
burning. Use it like how you would use oil.
 [. Add red wine and reduce. Reduce wine by heating until it is almost gone to
prevent bitter tastes.
\. Add brandy and reduce.
]. Add sachet dʼepices.
^. Let the soup simmer for a few minutes. Then, season to taste.
_. Add croutons and gruyere cheese on top of the soup. Heat on top until
melted.

Minestrone

Ingredients:

Oil and/or Butter

Mirepoix: Onions (50%), Carrots (25%), Celery (25%) —diced
Red and Green Bell Pepper — diced; equal parts
Bacon —sliced
Garlic —diced
Tomato Paste
Tomato Sauce or Crushed Tomatoes
Tomato —concasse
White Chicken Stock
Salt and Pepper
Chickpeas/Garbanzo —boiled
Macaroni —boiled

Instructions:

". Heat the pot up.

$. Place oil or butter in the pot (just enough to coat).
%. Add mirepoix and saute until semi-soft.
&. Add bell pepper, bacon, and garlic.
[. Add tomato paste, tomato sauce or crushed tomatoes, and concasse.
\. Add chicken stock.
]. Let the soup simmer for a few minutes. Then, season to taste.
^. Add boiled chick peas and boiled macaroni, and heat just a little bit more.
These ingredients are already cooked. Thus, they donʼt need to be cooked
again.

Beef and Vegetable Soup

Ingredients:

Oil and/or Butter

Mirepoix: Onions (50%), Carrots (25%), Celery (25%) —diced
Cabbage — sliced thinly
Leeks —thinly sliced
Garlic —diced
Beef —cut into small cubes
Brown Beef Stock
Salt and Pepper
Chives

Instructions:

". Heat the pot up.

$. Place oil or butter in the pot (just enough to coat).
%. Add mirepoix and saute until semi-soft.
&. Add cabbage, leeks, and garlic.
[. Add beef.
\. Add brown beef stock.
]. Let the soup simmer for a few minutes. Then, season to taste.
^. Top with chives.

Cream of Broccoli Soup

Ingredients:

Oil — use sparingly because does not mix well with cream
Mirepoix: Onions (50%), Carrots (25%), Celery (25%) —diced
Potato —acts as thickener, KEEP CUT POTATOES IN WATER TO AVOID
BROWNING
Garlic
Broccoli — sliced florets, USE ENOUGH TO MAKE SOUP GREEN
White Wine
White Chicken Stock
Culinary Cream
Salt and Pepper

Instructions:

". Heat the pot up.

$. Place oil in the pot (just enough to coat). Since you are making a cream
based soup, put as little oil as needed, because cream does not mix well
with oil.
%. Add mirepoix and saute until semi-soft.
&. Add diced potatoes and garlic.
[. Add chopped broccoli florets. Make sure to NOT OVERCOOK the broccoli
or it will loose its green color.
\. Add white wine and reduce. Reduce wine by heating until it is almost gone
to prevent bitter tastes.
]. Add chicken stock.
^. Let the soup simmer for a few minutes.
 _. Take the soup out and blend using a blender. Blend thoroughly to ensure
smooth consistency.
"i. Add culinary cream and stir until mixed well. Make sure to bring to first
boil, then immediately turn heat down and simmer in low heat for only a
short amount of time to avoid curdling of cream.
"". Season to taste.

**for cream of cauliflower soup, simply change broccoli to cauliflower; FOR ALL
CREAM SOUPS, YOU MAY USUALLY JUST CHANGE THE VEGETABLE
**VEGETABLES SHOULD RETAIN COLOR OR ELSE ITS OVERCOOKED

NOTE: Cream soups are not meant to be brown, so avoid burns as it will cause
discoloration.

Pumpkin Soup

Ingredients:

Oil
Mirepoix: Onions (50%), Carrots (25%), Celery (25%) —diced
Potato —acts as thickener, KEEP CUT POTATOES IN WATER TO AVOID
BROWNING
Garlic
Pumpkin — sliced into 1” by 1”
White Wine
White Chicken Stock
Culinary Cream
Salt and Pepper

Instructions:

". Heat the pot up.

$. Place oil in the pot (just enough to coat). Since you are making a cream
based soup, put as little oil as needed, because cream does not mix well
with oil.
%. Add mirepoix and saute until semi-soft.
&. Add diced potatoes and garlic.
[. Add sliced pumpkin.
\. Add white wine and reduce. Reduce wine by heating until it is almost gone
to prevent bitter tastes.
]. Add chicken stock.
^. Let the soup simmer for a few minutes.
_. Take the soup out and blend using a blender. Blend thoroughly to ensure
smooth consistency.
"i. Add culinary cream and stir until mixed well. Make sure to bring to first
boil, then immediately turn heat down and simmer in low heat for only a
 "i.

short amount of time to avoid curdling of cream.

"". Season to taste.

Potato Leek Soup

Ingredients:

Oil
Mirepoix: Onions (50%), Carrots (25%), Celery (25%) —diced
Potato —acts as thickener, KEEP CUT POTATOES IN WATER TO AVOID
BROWNING
Garlic
Leeks — sliced into thin loops, only use the green part
Basil Leaves
White Wine
White Chicken Stock
Culinary Cream
Salt and Pepper

Instructions:

". Heat the pot up.

$. Place oil in the pot (just enough to coat). Since you are making a cream
based soup, put as little oil as needed, because cream does not mix well
with oil.
%. Add mirepoix and saute until semi-soft.
&. Add diced potatoes and garlic.
[. Add sliced leeks and basil leaves.
\. Add white wine and reduce. Reduce wine by heating until it is almost gone
to prevent bitter tastes.
]. Add chicken stock.
^. Let the soup simmer for a few minutes.
_. Take the soup out and blend using a blender. Blend thoroughly to ensure
smooth consistency.
"i. Add culinary cream and stir until mixed well. Make sure to bring to first
boil, then immediately turn heat down and simmer in low heat for only a
short amount of time to avoid curdling of cream.
"". Season to taste.

Split Green Pea Soup

Ingredients:

Oil
Bacon —slice into 1” by 1/2”
Onion —diced
Garlic —diced
Boiled Green Peas —crushed while cooking to act as thickener
Thyme
Bayleaf
White Chicken Stock
Mustard
Salt and Pepper

Instructions:

". Heat the pot up.

$. Place oil in the pot (just enough to coat).
%. Saute bacon until it turns a little bit brown in flavor to extract as much
flavor as you can without burning the bacon.
&. Add the onion and stir until translucent. Then, add the garlic.
[. Add peas, bayleaf, and white chicken stock.
\. Crush the peas using a fork to thicken the soup and extract more of its
flavor. You may also take out the outer shell of the peas if you want to.
]. Let the soup simmer for a few more minutes.
^. Add in a teaspoon of mustard and stir until mixed well. Mustard is added
last to avoid bringing out its bitter taste.
_. Season to taste.

Sausage and White Bean Soup

Ingredients:

Oil
Sausage — slice
Onion —diced
Garlic —diced
Boiled White Beans —crushed while cooking to act as thickener
Thyme
Bayleaf
White Chicken Stock
Salt and Pepper

**use Swedish Potato Sausage made with Beef and Pork

Instructions:

". Heat the pot up.

$. Place oil in the pot (just enough to coat).
%. Saute sausage.
&. Add the onion and stir until translucent. Then, add the garlic.
[. Add white beans, thyme, bayleaf, and white chicken stock.
 \. Crush the beans using a fork to thicken the soup and extract more of its
flavor.
]. Let the soup simmer for a few more minutes.
^. Season to taste.

Beef Consommé

**“‘consommé' is translated from French as 'completed' or 'concentratedʼ”

Ingredients:
** everything should be cool, at most room temperature

Mirepoix: Onions (50%), Carrots (25%), Celery (25%) —minced, so that it will
rise easily
Tomato — no seeds; minced, so that it will rise easily
Ground Beef
Eggs —just the egg white
Brown Beef Stock
Salt

Optional: Sachet dʼepices, Radish

Instructions:

". Separate the egg yolk from the egg white and whisk until bubbly/foamy.
$. Mix mirepoix, tomato, ground beef, and fluffed egg white in a bowl.
%. Place the pot under VERY LOW HEAT. Also, make sure all ingredients are at
most room temperature. Add brown beef stock. Then, add mixture in bowl.
&. Add sachet dʼepices.
[. Let the soup simmer under VERY LOW HEAT. The soup will gradually clear a
bit due to the coagulation of the egg white along with the other ingredients,
as well as the natural settling of certain ingredients. Stir lightly occasionally
to allow all the ingredients to attach itself to the egg white and form a raft.
\. Once the raft has solidified, and the soup is semi-clear. You may either
poke a hole with your ladle or push the raft to one side. After this, use the
raft as a strainer and strain the soup until it is very clear.
]. Strain again with a strainer, coffee filter, or any other straining device.
^. Season to taste.
_. Optional: You may add strips of radish as garnish.