Soups: Part 4

Vegetable soups

Going back to stocks as our point of departure, we can take our soup-making one step farther and add to a stock not just one major vegetable flavor but several. Almost any number of vegetables can be combined with different-flavored stocks to create a great variety of clear vegetable soups.

[Figure 7-2] Vegetable Soup and Structure

Major Flavor = 1.2 Kg vegetables, diced [1 part onions, celery, carrots, potatoes, tomatoes peeled and seeded] Body = 3 L dark stock Flavor Builders in Sachet = [1/4 bay leaf, 1/2 clove, 1/2 garlic clove, 3-4 peppercorns, pinch rosemary, pinch thyme] * Seasonings * Butter *

Basic ratio: 1.2 KG vegetables / 3 L stock

1. Parboil carrots.

2. In stockpot, sweat onions, celery and sachet of spices and herbs in *1/8” butter over moderate heat until onions are translucent.

3. Add stock and simmer until celery is about half done.

4. Add potatoes and carrots.

5. Simmer until all vegetables are done al dente.

6. Remove from fire and add tomatoes.

7. Remove sachet and season *to taste.

Figure 7-2 is one example. Examining it carefully, you will see that it is made with several vegetables having different textures and different cooking rates. Yet to make a good vegetable soup all the ingredients must be done ... fully done but not overdone ... and must reach doneness at the same time. This is why it is put together the way it is.

Notice that to produce the most flavor and the best texture for the ingredients, several different cooking processes are used. The herb and vegetable flavor builders are sweated to get a nice blend of flavors before the stock is added. The carrots are parboiled before being added to the soup, so they will reach doneness at the same time as the other vegetables. The soup is simmered to achieve doneness with a minimum of flavor loss through evaporation The tomatoes are poached last in the hot liquid to avoid overcooking.

Here are the guidelines for combining different stocks and different vegetables successfully.

1. Begin with a well-flavored stock.

2. Know what flavors complement each other.

3. Know the rates at which different foods cook. Do not overcook. ,Clear Soups

Vegetable soups

Going back to stocks as our point of departure, we can take our soup-making one step farther and add to a stock not just one major vegetable flavor but several. Almost any number of vegetables can be combined with different-flavored stocks to create a great variety of clear vegetable soups.

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