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Classification of Soup M Ramdan Maulana

This document provides a classification of different types of soups. It divides soups into two main categories: thin soups and thick soups. Thin soups are clear broth-based soups while thick soups are thicker varieties that use techniques like roux or pureeing ingredients. Specific thick soup types discussed include puree soups, cream soups, veloute soups, bisques, and chowders. The document also mentions cold soups and international soups as additional categories. It provides examples of different soups that fall under each classification.

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Muhammad ramdan Maulana
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68 views9 pages

Classification of Soup M Ramdan Maulana

This document provides a classification of different types of soups. It divides soups into two main categories: thin soups and thick soups. Thin soups are clear broth-based soups while thick soups are thicker varieties that use techniques like roux or pureeing ingredients. Specific thick soup types discussed include puree soups, cream soups, veloute soups, bisques, and chowders. The document also mentions cold soups and international soups as additional categories. It provides examples of different soups that fall under each classification.

Uploaded by

Muhammad ramdan Maulana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PMK

.
Classification of
Soup
M Ramdan Maulana
SKU 1/B
202100220
Definition of soup
Soup is a liquid food consisting of meat, seafood, vegetables, cereals, and
poultry as a base. It plays an important role on the menu and is worked as an
appetizer as it stimulates the appetite for the havier food to follow. After the
appetizer, it is the second course on the french classical menu Soups are
broadly classified into two types- thick and thin, they are further classified as
passed or unpassed, and puree, cream or chowder etc. This is done based on
the texture of the soups However, there are two more categories cold soup
and international soup, to better understand the classification of soup look at
the below infographic
Thin soup Most of the
thin soups are cristal
clear, flavoured,
nutritious liquid, and it is
prepared without a
thickening agent. Food
01.
items should be floating
in. soups.
broth soup Scotch
A)Consomme It is a strongly flavoured clarified broth Petite
soup. It,s flavour is increased by the addition of
meat, poultry, herbs, and seasonings. It is
marmite Mutton
prepared with minced meat, diced carrot,
turnips, onions, celery, egg white, seasonings.
broth Chicken
Cold beef, mutton, or chicken stock is used and
mixed with all ingredients.
broth
A)Bouillon It is a clear soup strong meat
flavoured, vegetables, meat, seafood should be
floating in the soup

B)Broth Broths are similar to bouillon but the


liquid is a little cloudy and contains all types of
vegetables, meat, chicken. This should be cut
into regular shapes and floating in the soup
Thick
soup
As the name suggests They are thick soups and thickened with a
thickening agent, such as a roux, or by puréeing one or more of
their ingredients to provide a heavier consistency.
1) Puree soup Starchy vegetables such as potatoes, pumpkin etc, and cereals are used to
make puree soup. Examples puree soup : Pea soup Potato soup

2. Cream soup They are prepared with a puree of vegetables, poultry, fish or meat and
thickened with bechamel sauce or give a cream finish Examples : Cream of tomato soup
Cream of green peas Cream of mushroom

3. Veloute Veloute soups are similar to other veloute sauces, but here veloute is less
concentrated and thin soups. Veloute is made by preparing roux, adding stock and the
puree of vegetables, meat, poultry and fish
.
4. Bisque It is made of any shellfish puree, thickened with rice or cream and it is a
slightly thick soup. Examples : Crab bisque Snell
. bisque Lobster bisque Examples : Crab
bisque Snell bisque Lobster bisque

5. Chowders It is originated from America. They are thick heavy soups. thickened with
potato. The base of the soup is either milk or tomato Examples : Manhattan clam
Could soup Cold soups are those which include natural gelatin or adding gelatin powder, or
those that are thickened with starch or puree.
Examples of cold soup:
Ajoblanco: Spanish cold soup made of bread, crushed almonds, garlic.
Gazpacho: Spanish cold soup, made of stale bread, tomato, cucumber, bell pepper, olive oil,
Vichyssoise: French clod soup made of purée of leeks, onions, potatoes, cream and chicken
stock
Naengmyeon: A Cold noodle soup in cold meat broth.
Okroshka: A Russian raw vegetable soup.
International soup

These soups represent the region of origin, like the Scotch broth from Scotland and French
onion soup from France.
. form any separate classification. These
They can be thick or thin and hot and cold, do not
soups are basically having a great tradition and that’s why they are known by their country.
Some of the international soups and their origin. Name of the
soup and Origin
1. Minestrone Italy
2. Green turtle soup England
3. French onion soup France
4. Petite marmite France
5. Scotch broth Scotland

.
6. Cock-a-leekieScotland
7. Mulligatawny India (south)
8. Borscht polonaise Polland
9. Olla-podrida Spain
10. Gazpacho (cold soup) Spain
11. Manhattan clam chowder America
12. Hoche-pot flamanda Belgium
13. Camaro Brazil
14. Leberknoedel Germany
15. Paprika Hungary
16. Bouillabaisse France
17. Creole New Orleans

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