SOUPS
Soup is a nutritious liquid food which consist of
seafood, vegetable, cereals, or poultry. They
provide a light meal or form an appetizing starter.
CLASSIFICATION OF SOUPS
SOUPS
Thin Cold soup Internationa
Thick l soup
unpassed passed puree gazpacho Mulligatawn
y
(India)
Broths consommes
Cream
Minestrone
Bouillons (Italy)
veloutes
PepriKa
bisques (Hungary)
chowder
THIN SOUPS
Most of the thin soups are cleared, flavoured,
nutritious liquid.
CONSOMME
It is a strongly flavoured, clarified soup. Its
flavoured is highlighted by adding meat,
vegetable, poultry, and seasoning . The soup
gets its name from the garnish. It should be
sparkling, clear and well flavoured. Serve
hot or cold.
GARNISH INGREDIENTS
Vegetables ( cut in various Julienne, round
shapes) slices,dices,printanier,brunoise
cream Unsweetened whipped cream or
sour cream
Cereal Rice and barley
cheese Cheese balls or grated served
with croutons on one side
breton Julienne of celery, onion, leeks
Meat,poultry,sea food Dices , juliennes or flaked
Croutons Dices,other shapes of bread,toast
,pastry
Profit roles Miniature puffs made of choux
paste
BOUILLON
Comes from the word boil. It is unpassed
soup. It has strong meaty flavour. It is clear
soup with pieces of meat, seafood,
vegetable, on the top of soup.
BROTHS
Similar to the bouillon but the liquid is little
cloudy and it contain all type of vegetable,
meat, chicken etc cut into regular shapes
and floating on the top.
THICK SOUP
These are passed thick soup and opaque.
PUREES
Starchy vegetable such as leguminous plant,
potatoes and cereal when pureed in soup,
usually act as self-thickened and need no
further thickening agents. Some puree soup
examples are-
1.lamballe
2. puree the legumes
3.conde ( red kidney bean)
4.conti (red lentil)
CREAM SUOP
Composed of puree of vegetable, fish, poultry
or meat, thickened with bechamel sauce or
given a cream finish. Milk is used to dilute
and achieve a correct consistency. Example
of cream soup are-
1. cream of tomate
2. cream of chou fleur
3. cream of chicken soup
4, cream of mushroom soup.
VELOUTES
They require a thickening agent and roux.
Liaison(cream and egg yolk) is used for
finishing as it enhance the taste and texture.
1. veloute marie louisa (-chicken veloute)
2. veloute celeries
BISQUES
It is made with the shell fish puree+ tomato
base + white wine + rice. Rice is used as a
thickening agent in this. Small pieces of sea
food is added at the end. examples are-
1. lobster bisque
2. crayfish bisques
INTERNANTIONAL SOUPS
There are many variety hot or cold, thin or
thick soup. These soup have different origin
in a certain locality and associated with
particular place.
1. Mulligatawny- India
2. Minestrone- Italy
3. Peprika- Hungary
4. Gazpacho- Spain
5. french onion soup- France
6. green turtle soup- England
7. petit marmite-France
8 scotch broth &cock-a-leekie- Scotland
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