{"id":15468,"date":"2012-10-26T13:06:54","date_gmt":"2012-10-26T17:06:54","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=13534"},"modified":"2017-01-19T03:22:38","modified_gmt":"2017-01-19T03:22:38","slug":"endless-soup-ideas-from-culinary-school","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/endless-soup-ideas-from-culinary-school\/","title":{"rendered":"Endless Soup Ideas From Culinary School"},"content":{"rendered":"<p><strong>You don\u2019t need a soup recipe, so stop looking for one.<\/strong>\u00a0 You can have endless soup ideas when you concentrate on the basic methods and the two categories of soups.\u00a0 Then, your individual tastes and desires take the place of someone else\u2019s written instructions.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/NH4eX_I2Ubw\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>Perhaps in no other area of the kitchen can a chef express their creativity<\/strong> than through the making of soups.\u00a0 Soups are a blank canvas.\u00a0 Once you understand the importance of flavorful liquids and thickening agents, any sauce can be made into a wholesome winter meal.<\/p>\n<p><strong>The skillful making of soups is the true artistic culinary expression in the kitchen.\u00a0<\/strong> When I used to interview and hire chefs for my catering company, I\u2019d never ask them to demonstrate their \u201csignature\u201d dish.\u00a0 They\u2019ve prepared their favorite entr\u00e9e many times over.\u00a0 When deciding whom to hire, I\u2019d ask the prospect to make me a soup.\u00a0 To me, this shows their ability to combine basic methods with spontaneous inspiration in an artistic fashion.<\/p>\n<p><strong>You can turn virtually ANY type of food into a soup.\u00a0<\/strong> Any protein, any vegetable, any ingredient that you\u2019ve prepared or have as leftovers can be turned into a spoonful of fantastic flavor.\u00a0 However, it\u2019s important to begin with the most flavorful stock or milk as the base of the creation.<\/p>\n<p><strong>Soups are classified by cooking technique and appearance.<\/strong>\u00a0 The two types are clear soups and thick soups.\u00a0 This should be immediately obvious.\u00a0 You can look down into the bowl and tell if the item is clear and made from stock or broth, or thick.<\/p>\n<p><strong>Thick soups are categorized as either \u201ccream\u201d or \u201cpureed\u201d.\u00a0<\/strong> This has to do with the thickening agent employed during the process.\u00a0 If you use a roux along with milk or stock, it\u2019s a cream soup.\u00a0 If you simmer vegetables in liquid and then puree them, it\u2019s a pureed soup.\u00a0 Clear soups are always made with a stock or broth, that\u2019s why the most flavorful liquids must be used for something like Chicken Noodle.<\/p>\n<p><strong>The thickening agent for a cream soup generally comes from<\/strong> one of the <a href=\"https:\/\/webcookingclasses.com\/mother-sauces\/cooking-basics\/ \" target=\"_blank\">Mother Sauces<\/a> we\u2019ve discussed previously.\u00a0 The combination of b\u00e9chamel sauce with poached shrimp instantly becomes a cream of shrimp soup.\u00a0 The same is true for a vegetable stock thickened with roux that has mushrooms added.\u00a0 Viola!\u00a0 Cream of Mushroom soup.\u00a0 It\u2019s that easy.<\/p>\n<p><strong>A pureed soup needs no thickener<\/strong> because the act of pureeing a starchy vegetable naturally thickens the item.\u00a0 Since nothing has less flavor than water, you wouldn\u2019t start with a bland ingredient as a base for your creation.\u00a0 However, imagine poaching broccoli in water.\u00a0 You\u2019ll wind up with softened broccoli and a broccoli flavored broth.\u00a0 Now you\u2019ve got something as the foundation of a puree of broccoli soup.<\/p>\n<p><strong>The rest is up to you.\u00a0 What kind of soup do you want to create?<\/strong>\u00a0 If it\u2019s a cream soup, decide on the ingredients, poach them in milk or stock and thicken with roux.\u00a0 If it\u2019s a puree soup, poach the item in liquid and thicken it with a blender or food processor.\u00a0 For a clear soup, start with a <a href=\"https:\/\/webcookingclasses.com\/stock-vs-broth\/cooking-basics\/ \" target=\"_blank\">flavorful stock<\/a> then add chicken and rice or noodles.\u00a0 It\u2019s too easy for me to keep writing about it.<\/p>\n<p><strong>It\u2019s time for you to hit the kitchen and arrive at the endless soup ideas<\/strong> that come from the ingredients you desire, the methods described above, and your personal artistic interpretation.<\/p>\n<div align=\"center\">\n<h2>Discover the difference between how professionals and home cooks are taught in my next<br \/>\nFREE Webinar Workshop<\/h2>\n<p>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\">CLICKING HERE<\/a><br \/>\n<a href=\"https:\/\/app.webinarjam.net\/register\/171\/8a8b40c96b\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" target=\"_blank\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>You don\u2019t need a soup recipe, so stop looking for one.\u00a0 You can have endless soup ideas when you concentrate on the basic methods and the two categories of soups.\u00a0 Then, your individual tastes and desires take the place of someone else\u2019s written instructions. Perhaps in no other area of the kitchen can a chef<\/p>\n","protected":false},"author":23,"featured_media":23696,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[35],"tags":[332],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/15468"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=15468"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/15468\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23696"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=15468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=15468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=15468"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=15468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}