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Unit 3. Maniea (Soups (Soup is either served as a main course or appetizer…

- - - - Consomme;; A clear soup made of rich broth
      - Vegetable;; Meat based stock or broth(or vegetable broth) and then cut up vegetables. Can add pasta.
    - - Puree;; Thickened by grinding the main ingredient. Can contain cream or milk. More course texture.
      - Cream;; smooth soup. Made with cooked vegetables that can be pureed.
    - - Bisques;; Usually made from shellfish and contains cream.
      - Chowders;; Made from fish, seafood, or vegetables. compared to stews because they are hearty. Often thickened with a roux. Normally has potatoes.
      - Cold soups;; maybe cooked or uncooked than chilled. Yogurt, cream, or puree is often used to thicken cold soups.
- - - - There for different types of stocks.
        
        Brown Stock;; Made from beef, veal, chicken, or game.
        
        White stock;; made from chicken or fish with vegetables.
        
        Fish stock;; made by simmering fish or shellfish
        
        Vegetable stock;; Made by simmering vegetables.
- - - - Sauce Espagnole;; Made from brown stock and tomato products.
      - Tomato Sauce;; Made by simmering tomato products with a stock, flavoring, and seasonings.
      - Bechamel sauce;; A cream or white sauce.Thickened white roux with seasonings.
      - Veloute;; Made by thickening a light stock with a light roux.
      - Hollandaise Sauce;; Made from emusified eggs, seasonings, butter, and often times lemon juice.