Soup Facts
Soup is a popular Item, usually on the menu under what category?
Appetizer or Main Entree
What are 2 of the 3 Types of Soup?
Clear, Thin or Thick
What Should be the first step to making a soup?
Mise en Place!
Made from meat stock and onions, usually garnished with croutons or a large piece of bread and cheese
French Onion Soup
When Did Babish Season his soup in the "French Onion Soup" Video?
Right before serving!
Soup is a great way to use up what?
Leftovers
A Thin Soup's liquid is usually made with what types of liquid?
Water, Milk or a Stock
What is the second step to making most soups? Usually done with Mirepoix and oil
Sweat Vegetables in a pot
Broth is made by straining the main ingredients that have been cooked such as what?
Vegetables, beef, duck, chicken, pork, etc.
Why Would we be roasting lobster shells in an oven?
Adds flavour to our stock!
Soups have been around since when?
20,000 BCE
An example of a Thick Soup is a Cream Soup or a What Soup?
Pureed Soup
What should be done after making sure vegetables are slightly translucent when making soup?
Add Liquid and bring to a simmer
What does Minestrone mean in Italian?
"Big Soup"
What does it mean to add liquid to Fond on the bottom of a pot?
Deglaze
Canning was invented in what year?
1. 1700's
2. 1800's
3. 1600's
2. 1800's
A Clear Soup is made with a clarified liquid, also known as a what?
A Consomme
What ingredients should be added to a soup just before serving it? Like Chicken Noodle for Example
Add in other prepared ingredients such as Noodles, Rice or prepared and cooked meat
Bisques
What happens to a soup if you do not stir it every 10-15 minutes
it could Scorch or Burn on the bottom!
Name 4 different flavors of soup!
Cream of Mushroom, Wonton, Tomato, Chicken Noodle, Carrot Soup
Name 1 Thin Soup, 1 Thick Soup, and 1 Clear Soup
French Onion, Vegetable Soup, Carrot Soup
What should you never down when "Sweating" your Mirepoix?
Brown it in any way
Name a Cold Soup
Gazpacho, Vichyssoise, Senegalese
Why Would Babish use day old bread to garnish his French Onion Soup?
It is more rigid and and more texture and crunch while still being soggy