Clear Soup Quality Standards

Clear soups are all based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats. Clear soup’s quality is determined by the intense flavor, aroma, appearance, and consistency that should like a watery texture.

The qualities standards of a Consommé are:

• Appearance should be crystal clear and transparent with no impurities
• The flavor is rich in its base protein flavor
• The aroma should be intense
• Vegetables garnish should be brightly colored
• Garnishes should be attractive and uniform in size and shape and not alter the transparency of the liquid
• Garnishes are prepared separately from the Consommé

The qualities standards of a broth and hearty broth are:

• Appearance should be clear and may have some impurities.
• Flavor liquid is made from the juices in the meat, fish, seafood, vegetables, or similar ingredients simmering in water.
• Vegetables are part of the flavor profile and simmer with the protein.
• The scent should be noticeable and the broth flavorful.
• Garnishes such as pasta, rice, croutons, etc are added near the end of the cooking process and not overcooked.

To summarize:

A good broth is:

• Clear
• Golden in color
• Rich tasting
• Aromatic
• Has good flavor
• Has a noticeable body

A good broth has:

• A selection of fresh, high-quality ingredients.
• The right proportion of flavoring ingredients to liquid.
• The right seasoning.
• The right temperature regulation.
• Thorough skimming.
• Adequate cooking time.
• An adjustment to the broth’s seasoning throughout cooking time results in the highest quality broth possible.
• Proper handling of the soup during storage and reheating assures that the broth maintains its quality.
• Broths typically have a few droplets of fat on the surface, a sign of a rich, full-flavored soup.