Soups

Explain the two soup categories.

Clear soup is a soup that is made by combining ingredients such as meat and vegetables with stock. Thick soup is a soup that is made of meat or fish or vegetable stock often containing pieces of solid food.

What types of soups are in each category?

Clear soups include flavored stocks, broths, and consommés. Thick soups include cream soups and puree soups.

What is the difference between a puree soup and cream soup?

Consommé is a rich, clear broth or stock that has been clarified, or made absolutely cleared of whole food particles.  Puree soups is a course cream soup, which is thickened by a starch found in pureed main ingredient.

What is the basis for all for all clear soups?

Stocks and broths are the basis for all clear soups. 

Lab 5: Shrimp Appetizer

SHRIMP BRUSCHETTA 

Description:

For my shrimp appetizer, to stick to my Italian theme, I made a shrimp bruschetta. This bruschetta is quick, easy, and delicious. In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts.

Uniqueness:

This appetizer is unique because it combines a sweet shrimp taste with the thick Italian taste of garlic and parsley.

Improvement:

I was really pleased with this recipe and how it turned out to be. The only thing I didn’t do was garnish an extra piece of shrimp on top of the bruschetta, so to add a more appealing look, I would garnish it with the extra piece of shrimp.

Recipe:

Ingredients

·         1 pound cooked small shrimp, peeled, deveined and chopped (reserve 16 whole for garnish, optional)

·         2 small tomatoes, cored and chopped (1 cup) 

·         2 tablespoons ketchup 

·         1 tablespoon packed dark brown sugar

·         1 clove garlic, chopped

·         1 tablespoon chopped fresh parsley

·         2 tablespoons olive oil, plus more for brushing

·         1 1/2 tablespoons rice vinegar

·         Salt and pepper

·         16 slices of French bread

·          

Preparation

1.        Mix shrimp, tomatoes, ketchup, brown sugar, garlic and parsley. Add oil and vinegar. Season with salt and pepper. Keep covered and chilled.

2.        Prepare grill and set rack 6 inches from heat. Lightly brush one side of each piece of bread with oil. Grill bread, oiled side up, for 1 minute. Turn and grill other side until lightly browned, 1 to 2 minutes.

3.        Spoon a heaping tablespoon of shrimp mixture on top of oiled side of each bread slice. Garnish with whole shrimp, if desired.