healthy living a-z soups...
TRANSCRIPT
Oklahoma Cooperative Extension Service
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Healthy Living A-Z
Warm Up with Winter Soups
Dea RashExtension Educator
FCS/4-H Youth DevelopmentPayne County
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Today You Will Learn
• Simplicity & creativity of making soup• Different types of soups• How to make stock• How to make a variety of soups using
the MyPlate food groups + recipes• How to store soups
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Soup’s On!
SOUP……• Is economical• Can be lunch, dinner, an appetizer,
main dish, dessert• Can be made ahead• Can be stored (refrigerator/freezer)
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Soup Ingredients
• Stock (vegetable, meat, bouillon)• Vegetables or fruit• Seasonings
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Soup Types
• Broth• Chowder• Cream/Purees• Fruit• Chili• Gumbo
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Variety of Ingredients• Some kind of:
– meat and/or broth– fresh, canned, dried or frozen vegetables or fruit– seasonings
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Broth
• A thin liquid– cooked with one or a combination of meat, poultry, and/or vegetables
• The base for soups
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Chili• Thick meat dish• Made with beef, pork
or venison• Meat can be ground or
chunks
• Chili con carne has meat• Chili con frijoles has beans
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Creams & Purees
• Made with milk, cream, broth, and/or vegetable puree
• Served hot or cold• Used for main dish, appetizer, lunch, light supper
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Chowder
• Usually seafood but may have vegetables as the main ingredient
• May have milk or tomato base
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Fruit
• Sweet• Served as an appetizer or
as a light dessert• Made with fresh, canned,
dried, or frozen fruits.
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Gumbo
• Made with almost any kind of meat or fish
• Thickened with a roux, okra and/or file’
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Stock• Made primarily from bones
– Broth made from meat or vegetables and cooked for a shorter time
• Stronger flavor, fuller body and clarity than broth
• Best made with meat from older animals or mature vegetables
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Choosing Ingredients
• Meat or mature vegetables add flavor
• Bones add body• Salt is almost never used
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Commercial Products
• Are time savers• May be high in sodium• Less rich flavor
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Making a Stock
• Start with cold water• Bring slowly to a boil• Immediately lower the temperature slightest simmer
• Skim any impurities• Add seasoning
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Equipment to Make Stock
• Stock Pot - narrow, tall with a heavy bottom
• Sieves - ideally one course and one fine
• Second pot for straining stock
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Straining Stock
• Strain finished stock through fine-mesh sieve– discard the solids
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Storing Stock
• Cool quickly & store in refrigerator– Do not let the stock sit out at room temperature longer than two hours
– Divide into small containers to store
– Cool quickly with ice bath
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Straining and Storing Stock
• Refrigerate no longer than 5 days • Freeze in pint or quart containers or plastic freezer bags– freeze small amounts in ice cube trays
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Bouquet Garni
• Wrap in 4x4” piece cheesecloth:– Small bunch parsley or parsley stems
– 8 sprigs fresh thyme, or 1 teaspoon dried thyme
– 2 or 3 celery leaves (optional)• Tie the cloth securely with
cotton twine
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Making Vegetable Stock• Prepare Vegetables
– Wash vegetables thoroughly– Peel and slice
• 1 medium onion• 1 carrot• 1 small turnip
– Peel and smash 6 cloves garlic– Clean and slice 1 leek, white
part only
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Making Vegetable Stock
• 6 cups cold water• Combine all ingredients in stockpot.
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Making Vegetable Stock
• Simmer gently, partially covered, until vegetables are completely softened, 45-60 minutes
• Strain into clean pot or heatproof plastic container, pressing down the vegetables to extract juices
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Making Vegetable Stock
• Season with salt & black pepper to taste (optional)
• Cool, uncovered– Use ice bath to cool quickly to 40oF– Stir often
• Store, covered, in small containers• Refrigerate or freeze until
ready to use