Keeping Cold Soups Cold

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Cold soups must be served ice cold. A lukewarm soup gives the customers the impression the kitchen has made a mistake.
To ensure that cold soups reach customers at the proper cold temperature:
  1. During service turnout, store the soup at as low a temperature as possible. The insert of a sandwich unit or in the refrigerator is usually not sufficient to maintain a really cold temperature. Often, it is necessary to set up an ice bain-marie.
  2. Keep the soup covered when not in use.
  3. Chill or freeze the cups or bowls in which the soup will be served.
  4. Train servers to pick up cold soups promptly so the soup will not warm up waiting in the service window.