Please enable JavaScript.
Coggle requires JavaScript to display documents.
Unit 3 (Soups (cream soup (type of soup that is prepared by adding cream…
Unit 3
Soups
cream soup
type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added. The finished soup has a smooth texture and rich flavor even when simple ingredients such as grains, vegetables, meat, or fish are used as the basis for the soup.
-
broth soup
In Britain, a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later.
puree soup
Pureed soups or Potages purées are soups, that are thickened through pureeing their main ingredients. Main ingredients for most pureed soups are pulses, vegetables or potatoes. Those ingredients define the type, taste and the thickness of the soup.
-
specialty soups
Broths are typically made from meat. Vegetarian bases are the exception to this generality. More often the term vegetarian stock is used rather than vegetarian broth. A chef or home cook might create stocks or broths by simmering vegetables, meat or fish and other seasonings in water for hours at a time.
Stock
There are different types of stocks, beef, chicken, vegetable.
-
How to make stock?
-Place chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. Top up with cold water.-Add vegetables and bouquet garni. Bring to a simmer again but do not let the stock boil vigorously. Regulate the heat so that a few bubbles rise to the surface. Skim regularly and keep the ingredients covered by topping up with cold water.
Cook uncovered for 3-4 hours.Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.Recipe: https://www.bbcgoodfood.com/videos/techniques/how-make-stock
-
-
Broth
How to make broth? Usually it's made by boiling bones and maybe some spices, and when it's ready bones and other stuff are removed and the liquid is the broth. :
-
It's usually made of animal bones, meat, fish, or vegetables. It can be eaten alone but many times it's used to prepare other dishes suchs as soups gravies and sauces.
-
