Cold Soups

Prerequisites

Before studying this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Be proficient at making hot soups.
• Know the procedure for clarifying stocks, and be proficient at doing so.

In the Complete Guide to Modern Cookery, Escoffier states, “The obligation of serving soup very hot is one of the fundamental principles of service from the kitchen.” Most soups are meant to be comforting and warming, and some are substantial enough to fill us up. Cold soups are exactly the opposite—they are served chilled, or even iced, as appetizers. Therefore, they are usually featured in the hot summer months, when cold foods are most welcome.