Types of soup
- 2. Soups are flavoured and nutritious liquid food served at the beginning of a meal or a snack. In French classical menu soups is called as potage. Traditionally in France, soupe was a slice of bread on which the contents of a cooking pot was poured. Soups are designated as unstrained vegetable meat or fish soups garnished with bread, pasta, and rice.
- 3. Clear soups- a) Broths b) consommé Thick soups- a) Puree b) Veloute c) Cream d) Bisque e) Chowder Cold soups International soups.
- 4. A broth is a stocked based soup, which is not thickened. It is served un-passed and garnished with chopped herbs, vegetables, or meats. For eg:-minestrone, scotch broth etc.
- 5. A consommé is a clear soup which is clarified with egg white. It is an old saying that if one can read the date on the dime thrown in four litres of consommé, then it is a good consommé. It is named after the garnish used in the soup.
- 6. Puree soups are thick soups made by cooking and then pureeing vegetables or ingredients used in the soups. For eg:- Lentil soups, potato soups, etc One can roast the vegetables to give a better flavour.
- 7. A veloute is a thick soup, which is thickened with a blond roux, passed and finished with a liaison. They may be vegetable or chicken stock based, for eg:- volute of chicken.
- 8. A cream soup is a passed thick soup. It may be of vegetable or meat based, mostly vegetables are used for making cream soup. For eg:- cream of tomato, cream of mushroom, cream of chicken.
- 9. It is a shellfish based soup, which is passed and may be garnished with dices of the food used. Traditionally it is thickened with rice and finished with cream. For eg:- lobster bisque.
- 10. Traditionally based on seafood and thickened with potato and finished with cream and milk. For eg:- clam chowder, seafood chowder Chowders are from the US and the most classical version from Manhattan and hence the name Manhattan chowder.
- 11. As the name suggest these soups are served cold but not chilled. Chilling would dull the flavour and the soup would taste blend. For eg:- jellied consommé, gazpacho
- 12. These do not form a seperate classification as they represent the region of origion. For eg:- green trutle soup from England, French onion soup from France, Mulligatawny from India.