3.Puree the soup (if necessary) and strain it.

The soup must be strained and any solids

remaining in the strainer should be discarded. After
that, the soup base should be added back to the pot
and simmered at 185°F/85°C until the desired
consistency is achieved. Vegetable soups must be
strained; cream soups based upon meat, fish, or
poultry are not necessarily pureed. Use a food mill,
blender, Immersion blender, or food processor to
puree vegetable cream soups. Pureed cream soups
need to be strained using either a fine-mesh sieve
or rinsed doubled cheesecloth. If using a fine-mesh
sieve, push the solids against the sides to extract
the puree.The soup should have the desired flavor
and consistency at this point. Make any necessary
adjustments to consistency now. The soup is ready
to finish now, or it may be rapidly cooled and
refrigerated for later service (or to serve as a
chilled soup).
4. simmer the soup, checking for flavor,
consistency, and seasoning before adding the
cream. For a hot cream soup, return the soup to a
sim m er over medium heat and add enough hot
cream to enrich the soup, without overwhelming
the main ingredient's flavor. Return the soup to a
sim m er and adjust seasoning, if necessary.
5. garnishes must be very hot when added to hot soup.
Reheat them in flavorful liquid to furth e r enhance the soup's
flavor. Cook the garnish fully and season it well. This must be
done as a separate operation since garnish ingredients don't
actually simmer in the soup as it cooks.
To finish a cold cream soup, add chilled cream to the soup.
Adjust seasoning if necessary (cold foods often need more
seasoning than the same dish served hot), and add the chilled
and seasoned garnish. If desired, serve at once in chilled bowls
or cups.

6. good cream soups have a rich flavor, Very

thick cream soups often have a pasty fee l and taste
due to either too much thickener or to
overcooking. Disappointing flavor and color
indicate that not enough of the main flavoring
ingredient(s) was used, ingredients were
overcooked, or too much liquid was added. Too
much cream can d e tract from the major flavor of
the soup, masking the primary taste.
CHOWDER
Chowders get their name from the French word chaudiere, a kettle in which fisherman made their
stews. Classically, chowders were made from seafood and included pork, potatoes, and onions, though
it is not uncommon for any thick, rich, and chunky soup to be called a chowder. The main flavoring
ingredients for chowder are often shellfish, fish, or vegetables, such as corn. Vegetables, whether used
as main flavoring ingredients or as aromatics, should be well rinsed, then peeled, trimmed, and cut
into small and uniform pieces so they cook evenly.
Traditionally, chowder is made employing the singer method, in which the flour for thickening is
cooked with the aromatics, rather than separately as for veloute. For this reason, more fat is necessary
when cooking the aromatics; this is critical to successfully making any soup using the singer method.
It is precisely because of this that the singer method can be an unreliable way to make chowder. The
results vary widely because the fat traditionally comes from a rendered pork product and it is hard to
predict how much fat will render out, it is then difficult to determine how much additional fat is
needed.

Puree soups
Many puree soups are based on dried beans, Great Northern, navy, or black beans, lentils, and split
peas, for example. Beans other than lentils and split peas may be soaked for several hours before
cooking. Relatively starchy vegetables such as potatoes, squash, or celery root are often the base for
other puree soups. These have to be peeled and diced or sliced. Even though these ingredients are
pureed, relative uniformity of cut size is necessary for the ingredients to cook evenly. Aromatic
ingredients such as onions, garlic, carrots, and celery are often found in puree soups. Vegetables may
be roasted or grilled beforehand for extra flavor.
Water, broth, and stock are the most frequently used base liquids. Check the freshness of broths or
stocks that have been stored before using them in a soup. Many puree soups based on a legume call
for a bit of rendered salt pork, smoked ham, bacon, or other cured pork products. In some instances,
these ingredients should be blanched first to remove any excess salt. An alternative is to use a ham-
based broth. Besides cured pork, ingredients used to season puree soups are as diverse as chiles, dried
mushrooms, hot sauce, citrus zest or juice, and vinegar. Garnishes include chopped herbs, croutons,
diced meats, toasted or fried tortillas , salsas, and dollops of sour cream. Equipment requirements for
making puree soups are quite similar to those for cream soups. Have wooden spoons, ladles, and
skimmers available throughout the cooking process. Pureeing equipment such as a food m ill or
blender is necessary to finish the soup. You will also need containers for cooling or holding the soup.

basic formula
Puree Soup (1 gal/3.84 L)
Flavorings such as salt pork, smoked ham, or bacon
1 lb /454 g Standard or White Mirepoix (page 243) or other aromatic vegetables
1 gal/3.84 L stock or broth for soups made with potatoes or starchy vegetables; or 5 q t/4.80 L stock or
broth for soups made with legumes,
4 lb/1.81 kg vegetables, such as potatoes and/or squash or 1½ to 2 lb /680 to 907 g dried legumes,
such as lentils.
1 Standard Sachet d'Epices or Standard Bouquet Garni (page 241)
Seasonings and other flavorings, such as salt and pepper, tomatoes, lemon juice, or vinegar
Finishing and garnishing ingredients such as croutons, fresh herbs, or diced ham
Note: This formula varies based on the starch content of the main ingredient being used. Dried
legumes have different starch contents from starchy vegetables such as butternut squash or potatoes.
The amount of stock being used and the time allotted for proper cooking will vary based on starch
content.

method at-a-glance>>
1. Sweat the vegetables.
2. Add the liquid.
3. Establish a simmer.
4. Add the main ingredient, if not added in step 1.
5. Add the sachet d’epices or bouquet garni.
6. Discard the bouquet garni or sachet d’epices when the proper flavor is reached.
7. Strain.
8. Puree the solids.
9. Reincorporate the liquid to the proper consistency.
10. Cool and store, or finish and garnish for service.

expert tips >>

Additional ingredients can be added to heighten the flavor of the pureed soup. Add the ingredient at
the appropriate time. Add some early in the cooking process to infuse flavor. Others may be added
later so that they retain their original flavor.
Garnishing a puree soup is yet another way to introduce and influence flavors. Garnishing ingredients
cut to the appropriate size and desired shapes are added at the very end of the cooking process or just
before service.
For a healthier option: Reduce or remove additions that will add excess fat and calories, such as meat
products. Use vegetables as the primary or sole garnish
 Puree’ Soups
1.Render the salt pork, if using, to begin the
process of building a flavor base. If the recipe calls for
minced salt pork or bacon, render it over low heat to release
the fat. You can also use butter or oil for a meatless soup.
Lightly brown the aromatic vegetables. Cook over low to
medium heat, stirring from time to time, until a rich aroma
develops or until they take on a rich golden hue, anywhere
from 20 to 30 minutes.

method in detail>>
2. add the remaining ingredients and the liquid at the appropriate intervals. Add dry, dense,
tough, fibrous, or starchy ingredients (dry beans, root
vegetables, winter squash, for instance) at the beginning of
cooking time, usually as soon as the stock or broth has
reached a simmer. Sim m er until the soup is well flavored
and all the ingredients are very tender, 25 to 30 minutes for
soups made with starchy vegetables or potatoes or 45
minutes to 1 hour for soup made with dried legumes.
Stir the soup frequently as it cooks to prevent starchy
ingredients from sticking to the bottom of the pot. Skim the
soup as it cooks to remove any impurities or scum, and
adjust seasoning as necessary. Add a sachet d'epices or
bouquet garni during the final 30 minutes of cooking time.
Typically, a ham hock broth is cooked for 3 to 5 hours in
advance of preparing the puree soup. Once the hocks are
cooked, the resulting broth can be used as the liquid base for
the soup. Remove the pork from the soup once it has added
the desired flavor. Cut the lean m eat into neat dice and
reserve to add as a garnish.
3. strain out a small portion of the cooking
liquid and reserve for adjusting the final consistency of the
soup. Puree the remaining solids and liquid and adjust
seasoning and consistency. Different types of pureeing
equipment will produce different textures in the finished
soup. Blenders and immersion blenders produce very
smooth soups with a very fine consistency. As hot puree
soups sit, the starchy main ingredients may continue to
absorb liquid and thicken the soup. Check the consistency in
termittently and adjust as necessary. A t this point, the soup
is ready to be finished and garnished for service or rapidly
cooled and refrigerated.

4. puree soups are somewhat thicker and have a

slightly coarser texture than other thick soups, but they
should s till be liquid enough to pour easily from a ladle
into a bowl, with a consistency similar to heavy cream. A
proper balance between solid ingredients and liquid results
in a soup with a pleasing, robust flavor. Optionally, for
extra richness, a b it of softened butter can be swirled on
top of the soup just before it leaves the kitchen for the
dining room .
Bisque
Contemporary bisques may be based on ingredients other than crustaceans and may rely on a
vegetable puree or roux as the thickener. A vegetable-based bisque is prepared in the same manner as
a puree soup. If the main vegetable does not contain enough starch to act as a thickener, rice, roux, or
a starchy vegetable such as potato may be used to provide additional thickness. When the vegetables
are tender, the soup is pureed until smooth. Consequently, the distinction between a puree and a
bisque is not always clear.
Crustacean meat and shells for bisque should be rinsed well, then coarsely chopped. Shellfish should
be scrubbed clean .Bring a small amount to a boil and taste it for any sour or off odors. Peel, trim, and
chop any vegetables to be used in the bisque. Chopped onion, mirepoix, or garlic is generally a part of
the soup. Other ingredients frequently used to add flavor and color include tomato paste, sweet
paprika, brandy, and wine.
The equipment requirements for making bisque are identical to those for making cream soup (see
page 315) and include a heavy-gauge pot, pureeing equipment, and a strainer or cheesecloth, as w ell
as equipment for holding, serving, and storing.

basic formula>>
Bisque (1 gal/3.84 L)
2 lb/907 g of one or more main flavoring ingredients, such as crustacean shells (shrimp, crab, lobster,
or a combination)
1 lb/454 g Standard or White Mirepoix (page 243)
Tomato paste or puree
A thickening agent such as Blond Roux (see page 246), flour, or rice (whole grains or flour), if not
using a prepared velouté
1 gal/3.84 L liquid (shellfish stock, fumet, broth, or shellfish veloute)
Seasonings and flavorings, such as salt and pepper, paprika, Standard Sachet d'Epices or Standard
Bouquet Garni (page 241)
Finishing and garnishing ingredients, such as 16 floz/480 mL heavy cream, diced or other cuts of
cooked shrimp, lobster, or crab; sherry

method at-a-glance
1.Sear the crustacean shells in a fat. Remove the shells from the pan.
2. Add the mirepoix and sweat.
3. Add the tomato product and pingage.
4. Add the alcohol, if using, and reduce au sec.
5. Incorporate the roux, if using.
6. Add the liquid and sachet d'epices or bouquet garni. Add the shells back to the pan.
7. Simmer and skim.
8. Discard the bouquet garni or sachet d'epices when the proper flavor is reached.
9. Strain.
10. Puree the solids.
11. Reincorporate the liquid to the proper consistency
12. Strain.
13. Cool and store, or finish and garnish for service.

expert tips>>
To thicken, any one of the following may be used depending on the desired results
Additional ingredients may be added to develop more flavor. Add the ingredient at the
appropriate time. Add some early in the cooking process to infuse flavor. Others may be added later so
that they retain their individual flavor and/or texture.

Garnishing abisque is yet another way to introduce and influence flavors. Garnishing ingredients
cut to the appropriate size and desired shape are added at the very end of the cooking process or just
before service.
For a healthier option: Use pureed vegetables (especially those high in starch) to thicken the soup in
place of roux, veloute, or flour. Replace cream with evaporated skim milk to reduce calories and fat.

Bisque
1.rinse the shells well and chop larger shells, such as crab or lobster. Drain and dry
them well. Traditional bisques get their color and
flavor from shrimp, lobster, crab, or crayfish shells.
Use one type of crustacean or a com bination.
Brown the shells in the cooking fat, stirring
frequently, until they turn a bright pink or red and
remove them from the pan.

Method in detail>>
2. add the mirepoix to the pan and cook it over medium heat for 20 to 30 minutes, or until the
vegetables are tender and the onions are light brown. Tomato paste is often added at this point and
allowed to cook until it has a sweet aroma and a deep rust color. Add spices such as paprika to the
shells and other aromatics to cook in the fat.

3. add a prepared roux to the shells and cook long

enough to soften the roux. Whisk in the liquid to form a
veloute. Bring the veloute to a simmer while cooking the
aromatic vegetables to make cooking more efficient. In that
case, there is no need to add either flour or a prepared roux.
A t this point, add wine and additional herbs or aromatics,
such as a sachet d'epices or bouquet garni.
4. taste the soup and make modifications to the seasoning
or consistency during cooking. Add more liquid, if necessary,
to maintain a good balance between the liquid and solids as
the soup cooks. Skim the bisque throughout, A bisque takes 45
minutes to 1 hour to cook properly. Remove and discard the
sachet or bouquet before pureeing the bisque. Pulverizing the
shells and pureeing the aromatic vegetables helps to release
more flavor into the soup. If time allows, return the pureed
bisque to a simmer for several minutes and make any
appropriate adjustments to the soup's seasoning or consistency
before straining.

5. strain a shellfish bisque through rinsed doubled

cheesecloth. Cheesecloth removes all traces of the shell and
gives the bisque a very fine, delicate texture. Be very careful
when using the wringing method so as not to burn yourself. A
fine mesh sieve lined with cheesecloth can also be used to
strain the soup. The bisque is ready to finish now, or may be
rapidly cooled and refrigerated for later service.
 6. finish the bisque and add any garnish ingredients.
Return the bisque to medium heat and bring it to a simmer.
Taste the soup and make any seasoning adjustments. A
good bisque reflects the flavor of the main ingredient. All
bisques are slightly coarse or grainy, with a consistency
similar to heavy cream. A crustacean bisque ranges from
pale pink or red to ivory in color and a vegetable bisque, a
paler shade of the main vegetable.

general guidelines for soup

COOKING
Add vegetables at staggered intervals, according to cooking times. Stir the soup from time to time
throughout the cooking process, When the flavor is fully developed and all of the ingredients are
tender, the soup may be finished or garnished and served right away, or cooled and refrigerated.
ADJUSTING CONSISTENCY
Thick soups, especially those made with starchy vegetables or dried beans, may continue to thicken
during cooking, storage, and reheating or holding. For a soup that is too thin, a small amount of starch
slurry may be added. Have the soup at a sim m er or slow boil when the slurry is added, then stir
constantly and continue to simmer for 2 or 3 minutes.
ADJUSTING FLAVOR AND SEASONING
Season soups throughout the cooking process. M eat or poultry glaze may be added to bolster a weak
broth or consomme, but this will affect the clarity. Chopped fresh herbs, a few drops of lemon juice,
Tabasco sauce, Worcestershire sauce, or grated citrus zest may be added to brighten a soup's flavor.
DEGREASING
Some soups, especially broth-based ones, may be prepared in advance, then cooled and refrigerated. It
is then easy to remove the fat, which congeals on the surface, before reheating the If the soup is to be
served just after it is prepared, skim as much fa t as possible from the surface.
FINISHING
Some soups may be prepared to a specific point and then cooled and refrigerated. Garnish clear soups
just before service to prevent them from becoming cloudy and to keep the garnish fresh. Finish cream
and liaison soups just prior to service. Bring cream to a boil before adding it to soup to check
freshness and prevent it from lowering the soup’s temperature. Make final seasoning adjustments after
the soup is finished. Always check the seasoning immediately before service.
GARNISHING
Garnishes may provide contrasts of flavor and texture or they may introduce a complementary flavor.
They may also provide additional or contrasting color. In all cases, they should be thoughtfully
selected, well prepared, and well seasoned.
Since service temperature is extremely important for all soups, remember to bring the garnish to
service temperature before adding it to the soup. There are several ways to do this:
» Heat the garnish in a steamer or in a small quantity of broth or consomme and hold it in a steam
table.
» Cut delicate items into shapes that will allow the heat of the soup to warm them thoroughly. If they
are small and relatively thin, they will not cause the soup's temperature to drop too severely.
» Keep large items like dumplings, wontons, or quenelles warm and lightly moistened in a steam table
or on the shelf over the range, covered to prevent dehydration of the product.
SERVING
Hot soups should be served very hot. The thinner the soup, the more important this is. Since
consommes and broths lose the ir heat rapidly, they should be nearly at a boil before they are ladled
into heated cups. The more surface area exposed to the air, the quicker the soup will cool. Cold soups
should be thoroughly chilled and served in chilled cups, bowls, or glasses. Show all servers or line
cooks the way that a soup should look when it is served to the guest, with garnishes and additional
elements such as grated cheese or fine oils to pass or serve at tableside.
REHEATING
If a soup has been prepared in advance, reheat only the amount needed for a particular service period.
Maintaining food at high temperatures for extended periods often has undesirable effects on flavor
and texture. Learn the best way to make use of the equipment available for service to determine how
to get foods to service temperature. Bring clear soup just up to a boil. Check seasoning and
consistency and add the appropriate garnishes before serving. Reheat thick soups gently. Reheat the
soup over low heat at first, stirring frequently until it softens slightly. Then increase the heat slightly
and bring the soup to a simmer. A temperature of 180°F/82°C is adequate for both quality and food
safe ty concerns.
Beef Consomme
Makes l gal/3.84 L
CLARIFICATION
1 lb/454 g minced or ground Standard Mirepoix (page 243)
3 lb/1.36 kg lean ground beef
1 2 egg whites, beaten
1 oz/28 g salt
10 oz/284 g fresh or canned tomatoes, chopped
1 Standard Sachet d’Epices (page 241), plus 1 clove and 2 allspice berries (see Notes)
6 qt/5.76 L White Beef Stock (page 263), cold 2 oignons brules (see page 240; optional)

1. Blend the mirepoix, ground beef, egg whites, salt, tomatoes, and the sachet ingredients. Allow to
macerate for 1 to 2 hours if time permits.
2 Heat the stock to approximately 1oo°F/38°C in a stockpot sized to accommodate all the ingredients.
Add the clarification mixture to the stock. Stir to combine thoroughly.
3. Bring the mixture to 145°F/63°C, stirring frequently until the raft just begins to form, 8 to 10
minutes. Look for the proteins to start to float and form small quarter-size clumps with lighter,
unclarified broth between them. Once raft forms, firmly create a small hole in part of the raft. If using,
add the oignons brules to the stock near the hole.
4. Simmer slowly at approximately 18o°F/82°C until the appropriate flavor and clarity is achieved
(see page 309), 1 to 1 ½ hours. Baste the raft occasionally through the opening. Always taste to make
sure the consomme has developed full flavor before straining.
5. Strain the consomme through a damp paper filter or rinsed doubled cheesecloth: Use a ladle to push
down on the raft carefully at the hole and allow the broth to flow into the ladle before pouring through
the filter. Repeat until the raft hits the bottom of the pot. Carefully tilt the broth into the ladle and do
not break the raft. Adjust seasoning with salt as needed. The consomme is now ready to finish, or may
be rapidly cooled and refrigerated for later service.
6 . To finish the soup for service, return it to a boil. Degrease the hot consomme by skimming or
blotting with paper towels, or lift the fat from the surface of the refrigerated consomme.
7. Taste the consomme and adjust seasoning with salt. Serve in heated bowls or cups and garnish as
desired.
NOTES: The aromatics can be added as a sachet (which will better control the flavor of the finished
product), or as loose ingredients.
If the first clarification was less than successful, clarify a second time by combining 1 gal/3.84 L cold
consomme with no more than 12 beaten egg whites, a small amount of mirepoix, and 1 tbsp/15 mL
chopped tomatoes. Bring the consomme slowly to a boil. As the egg whites coagulate, the impurities
will be trapped. This emergency measure, however, tends to remove not only the impurities but some
flavor as well.
Chicken Consomme Royale: Substitute an equal amount of White Mirepoix (page 243) for the
standard mirepoix, ground chicken for the ground beef, and Chicken Stock (page 263) for the white
beef stock. Simmer at approximately 180°F/82°C for 1 hour to 1 hour 15 minutes. Garnish the
consomme with Royale Custard (recipe follows).

Royale Custard
Makes ninety 1-in/3-cm rounds
3 egg yolks
1 egg
6 floz /1 8 0 mL Chicken or White Beef Stock (page 263)
1/4 tsp/ 1 g salt, or as needed
Pinch ground white pepper, or as needed
1.Mix all the ingredients together and pour the custard into a buttered half hotel pan. The custard
should be no more than 3/8 in/9 mm thick.
2. Set the pan in a hot water bath and bake it in a 300°F/i49°C oven until just firm throughout, about
30 minutes.
3. Using a 1-in/3-cm round cutter, cut the custard into circles. Cover and refrigerate until needed.
NOTES: To ensure that the custard has a uniform thickness, select a hotel pan that has a completely
flat bottom and be sure that the rack inside the oven is level.
The royale may be cut into various shapes, such as diamonds or squares. The yield will vary
depending on the shape and size of the cutters used.
Chicken Broth
Makes 1 gal/3.84 L

1 stewing hen (8 lb/3.63 kg), or two 4-lb/1.81-kg hens 5 qt/4.80 L water

1 lb/454 g medium-dice Standard Mirepoix (page 243)
1 Standard Sachet d’Epices (page 241)
Salt, as needed
Ground black pepper, as needed
1. Cut the hen in half and place in an appropriate size stockpot. Add enough cold water to just cover
the chicken. Bring the liquid to a simmer over medium heat. Reduce the heat slightly and continue to
simmer 3 to 5 hours until the hen is very tender and a deep flavor has been achieved. Skim the surface
as necessary.
2. Add the mirepoix and simmer for 30 minutes. Add the sachet to the broth and continue to simmer
until the broth has a rich flavor and good body, another 30 to 40 minutes.
3. Remove the hen from the broth when it is fully cooked and tender. Discard the bones, skin, and
tendons. Reserve the meat to use as a garnish for the broth or for other applications, if desired.
4. Taste the broth and season with salt and pepper. Strain the broth through a fine-mesh sieve or
cheesecloth and degrease, if necessary. It is ready to garnish and serve in heated bowls or cups (see
Notes), use as an ingredient in another dish, or it may be rapidly cooled and refrigerated for later use.
NOTES: As shown on page 314, chicken broth can be garnished with 10 oz/284 g of the reserved
chicken meat, diced; 10 oz/284 g Herbed Pasta (page819), cut into 1-in/3-cm squares and cooked; and
6 oz/170 g each of paysanne-cut carrot and celery, cooked until tender.
Other options for garnishing chicken broth include julienned meat, diced or finely julienned
vegetables, barley, or Spatzle (page 834).
Amish Corn and Chicken Soup: Substitute Chicken Stock (page 263) for water when making the
broth. Add ¼ tsp/0.20 g crushed saffron threads with the sachet. Dice or shred the reserved chicken
meat and add it to the broth along with 6 oz/170 g cooked fresh or frozen corn kernels, 6 oz/170 g
cooked egg noodles, and 2 oz/57 g chopped parsley.
Beef Broth: Replace the stewing hen with an equal amount of beef shank, chuck, bottom round,
oxtail, or short ribs.
Veal Broth: Replace the stewing hen with an equal amount of veal shank or shin, chuck, bottom
round, or calf's head.
Ham or Smoked Pork Broth: Replace the stewing hen with an equal amount of ham hocks (fresh or
smoked), meaty ham bones, or Boston butt.
Lamb Broth: Replace the stewing hen with an equal amount of lamb shank, leg, shoulder, or neck.
Turkey or Game Broth: Replace the stewing hen with an equal amount of necks, backs, or legs of
turkey, guinea hen, duck, pheasant, goose, or other poultry or game birds.

Fish Broth: Replace the stewing hen with an equal amount of lean white fish, such as cod, halibut,
hake, flounder, or pike. Use White Mirepoix (page 243) to keep a light color.
Shellfish Broth: Replace the stewing hen with an equal amount of shrimp, lobster, crayfish, and/or
crab.

Onion Soup
Makes 1 gal/3.84 L

5 lb/2.27 kg thinly sliced onions

2 oz/57 g clarified or whole butter
4 fl oz/120 mL Calvados or sherry (see Note)
1 gal/3.84 L Chicken or White Beef Stock (page 263), warm
1 Standard Sachet d'Epices (page 241)
Salt, as needed
Ground black pepper, as needed
1. In a large sauce pot or rondeau, caramelize the onions in the butter over medium-high heat, stirring
occasionally, until browned, 25 to 30 minutes. Do not add any salt at this time, to prevent the
extraction of moisture and allow for optimum caramelization.
2. Deglaze the pan with the Calvados and reduce over medium-high to high heat until it reaches a
syrupy consistency.
3. Add the stock and the sachet and simmer until the onions are tender and the soup is properly
flavored, 30 to 35 minutes. The soup is ready to finish now, or may be rapidly cooled and refrigerated
for later service.
4.To finish the soup for service, return it to a boil. Season with salt and pepper and serve in heated
bowls or cups.
NOTE: If sherry is used, add it to the soup at the end of cooking time. Adding sherry at step 2 can
cause the wine flavor to dissipate. Sweet wines like sherry are best added when soup is finished.
White Onion Soup: Gently cook the onions in butter over low heat until they are limp but not colored.
If desired, add up to 6 oz/170 g flour as a thickener. The onions may also be pureed and added back to
the soup.
Onion Soup Gratinee: Portion the soup into flameproof bowls or crocks. Garnish each portion of the
soup with a thinly sliced, oval crouton (see page 889). Top each crouton generously with grated
Gruyere (2 tbsp/30 mL per serving) and brown under a salamander or broiler until lightly browned, 3
to 5 minutes.
Tortilla Soup
Makes 1 gal/3.84 L

12 plum tomatoes (about 1 lb 8 oz/680 g), cored

1 white onion (about 10 oz/284 g), halved and peeled
4 garlic cloves, unpeeled
10 fl oz/300 mL canola oil
1 gal/3.84 L Chicken Broth (page 263)
12 epazote sprigs, tied with a string
Salt, as needed
4 pasilla chiles
24 corn tortillas, cut into julienne
2 avocados, cut into medium dice
2 cups/480 mL crumbled queso fresco
1.Dry roast the tomatoes, onion, and garlic on a omal or in a cast-iron skillet over medium-high heat
until the tomatoes begin to soften and their edges char. Once the garlic skin begins to brown, remove
it from the heat and peel.
2.Puree the roasted tomatoes, onion, and garlic in a blender until smooth.
3. Heat 4 fl oz/120 mL oil in a stockpot over mediumhigh heat and fry the pureed mixture, stirring
frequently, until it deepens in color, about 5 minutes. Add the chicken broth and epazote. Season with
salt and bring the soup to a simmer. Simmer for 45 minutes.
4. Meanwhile, slice the pasilla chiles crossways into %-in/i-cm rings. Shake the rings to remove the
seeds. Discard the stems and seeds.
5.Heat the remaining 6 fl oz/i8o mL oil in a medium sauteuse over medium-high heat until very hot
but not smoking. Add the chile slices and immediately turn off the heat; transfer the slices at once
with a slotted spoon to a paper towel-lined plate. This step needs to be done very fast to prevent the
chiles from burning.
6.Return the heat to medium. Working in small batches, fry the tortilla strips in the chile-infused oil
until golden and crisp. Remove with a slotted spoon and drain on paper towels.
7. Remove the epazote sprigs from the soup prior to serving. Serve the soup in heated bowls or cups
and garnish each serving with a generous portion of fried tortillas, pasilla chiles, avocado, and queso
fresco.
Chicken Rice Soup ( Canja )
Makes l gal/3.84 L

1 stewing hen (about 3 lb/1.36 kg), cut into 6 pieces

2 f I oz/60 mL olive oil
8 oz/227 g rough-cut Standard Mirepoix (page 243)
1/2 oz/14 g chopped ginger
2 bay leaves
1 or 2 malagueta chiles or jalapenos, chopped
1 rosemary sprig
Salt, as needed
Ground black pepper, as needed
1 gal/3.84 L Chicken Stock (page 263)
1 tbsp /1 5 m L palm oil
3 garlic cloves, minced
3 oz/85 g long-grain white rice, rinsed and drained
1 lb/454 g corn kernels, fresh or frozen
1 ½ oz/43 g cilantro, roughly chopped
1 .Blot the chicken pieces dry with a paper towel. Heat the olive oil in a medium soup pot over
medium heat. Add the chicken pieces, skin side down, and brown until golden on all sides, 12 to 14
minutes. Remove the chicken from the pot.
2..Add the mirepoix, ginger, bay leaves, and chiles. Saute over medium^high heat, stirring frequently,
until lightly colored and fragrant, about 5 minutes.
3 . Return the chicken to the pot and add the rosemary, salt, pepper, and stock. Bring the soup to a
simmer at 185°F/85°C, stirring and scraping the bottom of the pan. Lower the heat, cover, and simmer
until the chicken is tender, 40 to 45 minutes.
4 . Remove the soup from the heat. Remove the chicken pieces and reserve until cool enough to
handle. Strain the soup through a fine-mesh sieve and discard the solids
5 . Let the strained stock sit for a few minutes to allow the fat to rise to the surface. Degrease the stock
and discard the fat.
6 . Remove and discard the skin and bones from the chicken. Cut the meat into medium dice. Reserve
it to garnish the soup later.
7 . Heat the palm oil and garlic in a soup pot over medium heat just until fragrant. Do not allow the
garlic to brown. Add salt, pepper, the strained stock, and the rice and bring to a boil. Lower the heat,
cover, and simmer until the rice is just al dente but still slightly undercooked, about 15 minutes.
8 . Add the chicken meat and corn and simmer until the corn is tender and the chicken is heated
through, 5 minutes more.
9. Adjust seasoning with salt and pepper. Garnish the soup with the cilantro and serve in heated bowls
or cups, or rapidly cool and refrigerate for later use.

Cream of Tomato Soup

Makes 1 gal/3.84 L

8 oz/227 g small-dice
bacon (optional; see
Notes).
1 lb/454 g minced Standard Mirepoix (page
243).
4 garlic cloves, minced.
2qt/2.88 L Chicken Stock (page 263).
9 oz/255 g Blond Roux (see page 246).
2 lb/907 g chopped plum tomatoes, fresh when in
season or canned.
1 Standard Sachet d’Epices (page 241), plus 2
cloves
16 fl oz/480 mL heavy cream, hot
4 tsp/12 g salt, or as needed
1 ¼ tsp/2.5 g ground white pepper, or as needed
GARNISH
8 oz/227 g Croutons (page 965)
1 . Render the bacon, if using, in a large sauce pot over medium heat, about 10 minutes. Add the
mirepoix and garlic. Sweat the vegetables over medium-high heat until tender, 8 to 10 minutes.
2 . Add the stock and bring to a boil. Whisk in the roux; blend well. Add the tomatoes, tomato puree,
and sachet. Simmer at 185°F/85°C until the tomatoes are cooked through, about 25 minutes.
3 . Remove and discard the sachet. Puree the soup until it is smooth. Strain through a fine-mesh sieve.
Return it to a simmer slowly over medium-low heat and simmer for 8 to 10 minutes to adjust the
consistency.
4 . The soup is ready to finish now, or it may be rapidly cooled and refrigerated for later service.
5 . Return the soup to a simmer at 185°F/85°C for service. Add the cream and season with salt and
pepper. Serve in heated bowls or cups and garnish each serving with croutons.
NOTES: If not using bacon, sweat the mirepoix and garlic in 3 fl oz/90 mL vegetable oil.
If using a blender to puree the soup, the finished color will be slightly more orange than a soup pureed
using another method.
Cream o f Tomato Soup with Rice: Add 1 lb/454 g cooked long-grain white rice to the tomato soup
immediately before serving

Cream of Broccoli Soup

Makes 1 gal/3.84 L

4 lb/1.81 kg broccoli
2 fl o z/60 mL clarified butter or vegetable oil
1 lb/454 g medium-dice White Mirepoix (page 243)
1 gal/3.84 L Chicken Veloute (page 294)
1 Standard Sachet d’Epices (page 241)
16 fl oz/480 mL heavy cream, hot
2 tbsp/ 2 0 g salt, or as needed
1 ½ tsp/3 g ground black pepper, or as needed
Freshly grated nutmeg, as needed
1 . Remove the florets from the broccoli and reserve about 1 lb/454 g for garnish. Peel and dice the
stems.
2.. Heat the butter or oil in a large sauce pot over medium heat and add the mirepoix. Sweat until the
onions are translucent, 8 to 10 minutes. Add the unreserved broccoli and sweat until the stems are
slightly tender, 10 to 15 minutes.
3 . Add the veloute and bring to a simmer at 185°F/85°C. Add the sachet. Reduce the heat and simmer
until the vegetables are fully cooked, about 35 minutes. Stir frequently and skim as needed.
4 . Cut the reserved florets into bite-size pieces, keeping their shape, and blanch in boiling salted
water until tender, 5 to 7 minutes. Shock the florets in an ice bath and reserve for service.
5 . Discard the sachet. Puree the soup until smooth. Strain through a fine-mesh strainer and discard
any fibers remaining in the strainer. The soup is ready to finish now, or it may be rapidly cooled and
refrigerated for later service.
6 . Return the soup to a simmer at 185°F/85°C. Add the cream and season with salt, pepper, and
nutmeg. Heat the broccoli florets in simmering stock or water and garnish individual portions or the
entire batch. Serve in heated bowls or cups.
Cream of Asparagus (Creme Argenteuil): Replace the broccoli with an equal amount of asparagus
spears, reserving some of the asparagus tips for garnishing.
Cream of Celery (Creme de Celeri): Replace the broccoli with an equal amount of celery or celeriac.
Garnish with blanched small-dice celery.

Wisconsin Cheddar Cheese and Beer Soup

Makes 1 gal/3.84 L

6 fI oz/180 mL clarified butter

6 oz/170 g minced onions
3 oz/85 g thinly sliced mushrooms
3 oz/85 g rough-cut celery
1 oz/28 g minced garlic
3 qt/2.88 L Chicken Stock (page 263)
9 oz/255 g Blond Roux (see page 246)
8 fl oz/240 mL beer (lager or brown ale)
2 lb/907 g grated Cheddar cheese
½ oz/14 g dry mustard
8 fI oz/240 mL heavy cream, hot
1 tsp/5 mL hot sauce, or as needed
1 tsp/5 mL Worcestershire sauce, or as needed
1 ½ tbsp/15 g salt, or as needed
1 ¼ tsp/2.5 g ground black pepper, or as needed

GARNISH
8 oz/227 g Croutons (page 965), made from rye bread
1 . Melt the butter in a large soup pot or rondeau over medium heat. Sweat the onions, mushrooms,
celery, and garlic until the onions are translucent, 8 to 10 minutes.
2 . Add the stock and heat to 185°F/85°C. Whisk in the roux and thicken. Simmer at 185°F/85°C until
the soup has good flavor and a velvety texture, 30 minutes.
3 . Strain through a fine-mesh sieve and discard the solids. The soup is ready to finish now, or it may
be rapidly cooled and refrigerated for later service.
4 . To finish the soup for service, return it to a simmer. Shortly before service, add the beer and cheese
and continue to heat the soup gently until the cheese melts. Do not boil.
5 . Blend the dry mustard with enough water to make a paste. Add the mustard mixture and the cream
to the soup and bring the soup back to a simmer. Adjust the consistency with stock, if necessary.
Season the soup with hot sauce, Worcestershire, salt, and pepper.
6 . Serve in heated bowls or cups with the croutons on the side.

New England-Style Clam Chowder

Makes 1 gal/3.84 L

60 chowder clams, scrubbed

3 qt/2.88 L Fish Stock (page 255), or as needed, or water to make clam broth
8 oz/227 g salt pork, minced to a paste
8 oz/227 g minced onions
4 o z/113 g small-dice celery
12 oz/340 g Blond Roux (see page 246)
1 lb/454 g russet potatoes, peeled, small dice
1 Standard Sachet d’Epices (page 241)
16 fl oz/480 mL heavy cream, hot
1 ½ tbsp/15 g salt, or as needed
1 ½ tsp/3 g ground black pepper, or as needed
2 tsp/10 mL hot sauce, or as needed
2 tsp/10 mL Worcestershire sauce, or as needed

1 . Steam the clams in the stock or water in a covered rondeau until they open, about 10 minutes.
2.. Decant and strain the broth through a filter or double layer of cheesecloth and reserve. Pick the
clams and chop and reserve the meat.
3 . Render the salt pork in a large sauce pot or rondeau over medium heat until the fat has melted and
the meat is crisp, 10 to 15 minutes. Add the onions and celery and sweat until translucent, 6 to 7
minutes.
4 . Combine the reserved clam broth with enough additional stock or water to make 1 gal/3.84 L of
liquid. Add the liquid to the aromatics and bring to a simmer. Gradually add the roux to the stock and
whisk to incorporate completely, working out any lumps.
5 . Simmer at 185°F/85°C for 30 minutes, skimming the surface as necessary.
6 . Add the potatoes and sachet. Simmer until the potatoes are tender, 10 to 15 minutes. The soup is
ready to finish now, or it may be rapidly cooled and refrigerated for later service.
7 . Return the soup to a simmer for service. Add the reserved clams and cream. Season the soup with
salt, pepper, hot sauce, and Worcestershire sauce. Serve in heated bowls or cup.