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CLEAR SOUP

And
THICK SOUP
SUBMITTED TO:
MR. MENARD ANGELO P. CASTILLO

SUBMITTED BY:
SITTIE ASHEA DISOMANGCOP
MARY CLAIRE ORTEGA
ALESSA LEANA MAZO
CLYSA MAE NACILLA
MARIANNE MOLOBOCO
10 - ST.LUKE

What is clear soup?


- A clear soup is a soup that you can see through and that is liquid
at room temperature. It should not contain any vegetables,
noodles or chunks of meat.

3 Types of a Clear
Soup :

* Broth - It is a liquid in which meat,


fish, cereal grains, or vegetables have
been cooked.
* Consomm - A clear soup that is
usually made with seasoned meat.
* Bouillon - A clear liquid in which
meat, chicken, fish, or vegetables
have been cooked and which is eaten
as soup or used to make sauces.

Bone Broth Recipe

Ingredients:

3-4 pounds beef marrow

o
and knuckle bones

2 pounds meaty bones

o
such as short ribs

cup raw apple cider

o
vinegar
o

4 quarts filtered water

3 celery stalks, halved

3 carrots, halved

3 onions, quartered

Handful of fresh parsley

Sea salt

Procedures:
o

Place bones in a pot or a crockpot, add apple cider


vinegar and water, and let the mixture sit for 1 hour so the vinegar
can leach the mineral out of the bones.
Add more water if needed to cover the bones.

Add the vegetables bring to a boil and skim the scum


from the top and discard.

Reduce to a low simmer, cover, and cook for 24-72 hours


(if you're not comfortable leaving the pot to simmer overnight,
turn off the heat and let it sit overnight, then turn it back on and
let simmer all day the next day).

During the last 10 minutes of cooking, throw in a handful


of fresh parsley for added flavor and minerals.

Let the broth cool and strain it, making sure all marrow is
knocked out of the marrow bones and into the broth.

Add sea salt to taste and drink the broth as is or store in


fridge up to 5 to 7 days or freezer up to 6 months for use in soups
or stews.

Vegetable Broth

Recipe by :Tom West

BROTH

Ingredients:

1 pound celery

1 1/2 pounds sweet onions

1 pound carrots, cut into 1 inch pieces

1 pound tomatoes, cored

1 pound green bell pepper, cut into 1 inch


pieces

1/2 pound turnips, cubed

2 tablespoons olive oil

3 cloves garlic

3 whole cloves

1 bay leaf

6 whole black peppercorns

1 bunch fresh parsley, chopped

1 gallon water

Add all ingredients to list

Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove leaves and tender inner parts of celery and set aside.
3. Toss onions, carrots, tomatoes, bell peppers and turnips with
olive oil. Place vegetables in a roasting pan and place them in
the 450 degrees F (230 degrees C) oven. Stir the vegetable
every 15 minutes. Cook until all of the vegetables have
browned and the onions start to caramelize, this will take over
one hour.
4. Put the browned vegetables, celery, garlic, cloves, bay leaf,
pepper corns, Italian parsley and water into a large stock pot.
Bring to a full boil. Reduce heat to simmer. Cook uncovered
until liquid is reduced by half.
5.

Pour the broth through a colander, catching the broth in a


large bowl or pot. The liquid caught in the bowl or pot is your
vegetable broth it can be used immediately or stored for later
use. Although the vegetables are no longer necessary for your
broth they are delicious to eat hot or cold, don't waste them !

Chicken, Rice and Vegetable


Broth Soup
Recipe by : Gary Coveney

Ingredients:

5 cups water

1 (14.5 ounce) can chicken broth

1 skinless, boneless chicken breast halves - cut

into cubes
3 carrots, chopped

1 onion, chopped

3 stalks celery, chopped

2 cubes chicken bouillon

1/3 cup uncooked white rice

salt and pepper to taste

Direction:
In a large saucepan over high heat, combine 4 cups water and
the chicken broth and bring to a boil. Add the chicken, carrots,
onion, celery and bouillon and reduce heat to low. Cover and
simmer for about 15 minutes or until the vegetables are soft.

Add more water as necessary. Add the rice and allow to


simmer for another 15 minutes, or until the rice is tender. Add
salt and pepper to taste.

CONSOMME

Shrimp soup
Recipe by: Jen

Ingredients:

2 (14.5 ounce) cans chicken broth

2 (14.5 ounce) cans beef broth

2 (10.5 ounce) cans shrimp consomme

2 1/2 cups frozen shrimp, thawed

1 teaspoon fresh dill weed

salt and pepper to taste

2 tablespoons sliced green onions

Direction:
In a large saucepan over medium heat, combine chicken broth, beef
broth and shrimp consomme. Bring to a simmer, then strain.
Return broth to pot and add shrimp and dill. Heat through and
adjust seasonings. Garnish with chopped green onion.

Basic Consomm

Ingredients:

1 liter (0.3 US gal) of clear stock. Usually rich chicken or beef are

the main types used


1 extra carrot, onion and celery stick, chopped

2 peppercorns, 1 spice clove

2 tomatoes, skinned and seeds removed, sliced

Optional garnishes: Vegetables such as carrot, onion, zucchini,


mushrooms, turnip or swede cut into neat strips (about 50 g per
serve), parsley or other herb leaves, especially micro-herbs; bread
sliced into neat shapes and toasted, etc.

Directions:
1. Note that this article focuses on ways to make the job
of consomm production quicker. For example, the steps
cover using a slow cooker or a pressure cooker and ice
filtration to make this timeless dish much less hassle.
2 .Be aware that many cooks strive to make the soup as
clear as possible. Various complicated methods exist for
achieving this, which you might like to venture into at
some point. Getting it absolutely clear is a classic, tasty
and very impressive entre and is worth making for the
experience.
3. Decide if you want to make your own stock if you are
not using a pre-made one.This recipe can easily be made
over 1 or 2 days for homemade. In the next step, there is
a link to a recipe to make your own stock from scratch.
If using a quality pre-made liquid one from a tetra-pack
or a can, skip the next stage and move onto stage 8 after
heating your stock first. However, it doesn't always turn
out as clear or tasty as homemade consomm, unless
you can find one labeled as consomm quality. Someone
trained in cookery will always be able to spot a pre-made
stock from a can or tetra-pack, so be selective where you
use it.
Make a seafood, chicken or rich brown beef stock as per
your recipe, or click on this recipe.
If making a beef stock, ask your butcher to put aside the
bones with some cartilage and purchase about 500g of
shin meat extra (per litre) for using in the stock. (Both
can be very cheaply sourced from the butcher). Roast the
shin meat as per the recipe included with the

bones here as it will add to the richness and flavour.


The longer you cook a broth, the more moisture may
evaporate as steam, leaving a richer soup. The trade off
is the scent of the soup is its flavour and is frequently
lost with the steam, while the herbs and spices leave a
bitter or unpleasant taste. Rich broths cooked for a long
time traditionally used to be served with rich tasting
garnishes to re-boost the flavour, but it was a pretty
tedious operation making a less than perfect result.
Lighter broths cooked for less time tended to have a
more delicate taste and were just as acceptable in a
refined or delicate tasting context. In the past, as with
today, the solution was to cook for less time, but to add
more roasted shin meat to give the bigger flavour
concentration
The herbs you use for the bouquet garni from the stock
recipe should have both parsley, bay leaf and thyme (if
they did not already).
4. Add the extra vegetables (not the optional garnishes),
spices and tomato to the hot stock and allow to steep
(just like when making tea) for 1 hour. Keep the stock hot
but below boiling.A slow cooker on the LOW setting is
also a great way to save time and work. It is essential to
avoid boiling the stock for a consomm, keep it just
below simmering, preferably around 80C / 176F.
Pressure cookers are not ideal for making a traditional
consomm, as they boil rapidly and break down the
vegetables to a cloudy mush. However, you can save a
lot of time with them and by skipping to the ice filtration
method below, you'll still make a decent product. A heat
diffuser is a very useful tool when cooking on a normal

stove. Other options that can replicate a heat diffuser or


be used instead of one include:
Placing the stock pan on the collar support of a wok,
Using a bain marie (double boiler) or a water bath and
allowing the ingredients to steep. This is quite old
fashioned as a method, as it is where the term "beef
tea" comes from.
5. Stir the stock as little as possible when cooking on the
stove top or the slow cooker. Stirring aids flavour
development, but can make it cloudy. If you can avoid
stirring it at all it would make the next stages easier as it
allows more sediment to form and less particles in the
broth. But, if you wish to stir, use a balloon whisk gently
through the liquid without breaking up or disturbing the
stock ingredients. Avoid boiling it to ensure the stock
remains clear as possible.
6. Allow the stock to cool OR skip to the alternative
method of ice filtration as found below. Placing the stock
in the fridge is also a good way to go, but ensure it does
not affect other things in the fridge that must be kept
cold such as desserts and a meaty stock should be kept
far away from there. Allow the stock to both cool and the
stock to sediment until the surface stock is clear. If you
didn't disturb the sediment in the pot by stirring, then
this does not take long. When it is at room temperature
or cool, ladle the clear liquid gently into a jug or a clean
saucepan without disturbing the sediment. Chill it until
any fat has set into solid clumps. Don't rush the
decanting stage; you may also find it easier to do it in
batches, allowing the original stock-pot to sediment
down further. Remove as much fat as possible. If it's

possible to remove all the fat as a whole lump, you are


lucky as it makes it easier than having to spend time
scooping with a spoon. It is desirable to remove as much
fat as possible, so the taste is clean in the mouth when
the soup is consumed. The stock may also set as a weak
jelly (due to the gelatinous proteins in the meat and
bones). This can all be done in advance the day ahead
and the stock can cook gently in the background while
you cook other meals. Using a slow cooker provides a
large convenience factor. If made correctly, it will be a
clear, rich color. If it doesn't, then it still tastes fantastic
as it is, but you can still use the ice filtration method.
7. Pour your stock into a large, shallow freezer safe
container, or ice cube tray with a good lid. Aim to keep
the stock particles in the pan; however, it is not a
problem if they go into the container. Freeze until solid.
The purpose of the lid is to ensure that the flavour stays
inside the frozen stock, and also to ensure it does not
take or taint flavours from other foods nearby (such as
ice cream).
8. Line a perforated tray, flat based colander, drum
sieve, or other drainage utensil that has a flat base with
cheesecloth or a clean fine weave tea-towel /
dishcloth.Ideally, the container that you freeze the stock
in should fit into the sieve or perforated tray lying flat.
Then place this perforated tray onto another catchment
container underneath. The container underneath the
sieve or tray should be wide and deep enough to gather
the fluid without spillage.

9. Remove your stock ice block from its original container


and place into the lined drainage tray or sieve. Cover
with cling film and put aside, preferably in the fridge
overnight if you have time. Allow the block to melt and
the stock will filter out, leaving ice and the fine particles
that would make it cloudy in the cloth. For a richer stock,
leave a higher portion of white ice (the coarse ice
crystals that take the longest to melt), rather than let
them dilute the stock. The white ice has little flavour.
This method is fairly modern but gives an excellent clear
fluid. You may have actually experienced this scientific
trick if you have ever eaten a frozen icy-pole / ice-lolly
and when it has started to soften, sucked out the sweet
syrup, leaving the tasteless ice behind. You may also
repeat this process to gain an increasingly concentrated
syrup. You can freeze these in cubes as long term
storage to add to a cup of hot water for a quick savoury
pick-me-up, or for a person who is ill and cannot eat solid
foods. You can also set this syrup using gelatine to
dissolve in your guests bowl with hot water.
10. Reheat stock gently to serve. While this method is
actually very low labour intensive - merely put it aside to
melt, traditional purists feel the richer traditional
consomm is a better product.
11. Heat the stock/broth very gently for serving (without
boiling) and taste for seasoning. It is rare but it may need
a little salt, however adding fine pepper will make it
cloudy which is why the extra peppercorns were added
earlier. Prior to serving, organize your garnishes. Slice
the vegetables as neatly as possible, or use a machine to
do it for you, then poach, saut or steam them gently

until just tender. Pre-made stocks tend to be adequately


seasoned before they are sold and need little extra
seasoning, although can benefit with some herbs or
lemon. There is a wide range of vessels to serve your
consomm in, such as shot glasses for an appetizer with
kirsch, champagne or brandy goblets for a more formal
elegance, or a pure white bowl to allow the light to
reflect through for a traditional touch. The dishes should
be pre-warmed before use and add the other garnishes
at the last minute before you enjoy the works of your
effort. You may also serve it ice-cold as a jelly in warmer
weather with the use of gelatine or agar-agar. The
garnishes should steeped in iced water until crisp, and/or
some fresh sliced salad herbs (such as chervil, mint,
chives or other soft leaves) or a lemon slice
12. Finished.

Asian Burger Soup


by : Patricia

Ingredients:

1 pound lean ground beef

1 tablespoon toasted sesame seeds

2 (10.5 ounce) cans beef consomme

2 cups water

2 cups fresh bean sprouts

1/4 cup diced red bell pepper (optional)

1/2 cup sliced fresh mushrooms (optional)

4 green onions, diced

Directions:
1. In a large skillet, brown ground beef over medium high heat,
stirring frequently. Add sesame seeds, consomm, and water. Bring
to a boil, reduce to a simmer, and cook for 10 minutes.
2. Add bean sprouts and green onions (and red pepper and
mushrooms, if using). Cook another 3 minutes. Serve hot.

Ingredients:
YIELD
1 gallon UNITS
10 egg whites
2 lbs lean ground beef

Mirepoix:
lb chopped onion
1

lb chopped carrot
1

lb chopped celery
1

12 ounces diced tomatoes


5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut
side)
2 bay leaves
teaspoon dried thyme
1

teaspoon crushedpeppercorn
1

8 parsley stems
2 whole cloves

salt, to taste

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