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Soups - Introduction and Classification

This document discusses different types of soups. It begins by defining what a soup is and distinguishing it from stock. It then classifies soups into several categories such as clear soups, thick soups, cream soups, and international soups. Examples are provided for each category. The document concludes by offering tips for making good soups and noting modern trends in soup service.

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Mayank garg
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340 views

Soups - Introduction and Classification

This document discusses different types of soups. It begins by defining what a soup is and distinguishing it from stock. It then classifies soups into several categories such as clear soups, thick soups, cream soups, and international soups. Examples are provided for each category. The document concludes by offering tips for making good soups and noting modern trends in soup service.

Uploaded by

Mayank garg
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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SOUPS

INTRODUCTION

• A Second Course in the French


menu and referred as ‘Potage’.

• A soup is a flavoful and nutritious


liquid food served at the
beginning of a meal or a snack.

• Soup will have texture, colors &


flavors depending upon the type
of Soup made whereas a Stock is
always White or Brown.
CLASSIFICATION
TYPES
Clear Soup
• Broth, Bouillon- Clear soup with solid ingredients.
• Consommé - rich, flavorful broth that has been
clarified to make it perfectly clear.

THICK SOUPS
Purees- soups that are thickened by pureeing one or more of
the ingredients in the soup
Bisque- thick soup made with shellfish & thickened with rice
Chowder- hearty soup made with fish, shellfish and or vegetables. Usually
contain milk and thickened with potatoes.
Velouté - When Veg or chicken stock is thickened with blond roux, beurre manie,
liaison
Cream Soups
• Thickened using Béchamel & finished with cream.
• Named after the main ingredient in the soup.
INTERNATIONAL SOUPS
• THE SOUP THAT
REPRESENT DIFFERENT
COUNTRIES & REGIONS
ARE TERMED AS
INTERNATIONAL SOUPS.

• Mulligatawny(INDIA),
French onion
soup(FRANCE), Green
turtle soup(ENGLAND)
ETC.
CONSOMMÉ

• CONSOMMÉ are served in a


soup cup with decorative
vegetables, custard & meats.

• Jellied consommé are double


consommé that are mix with a
little gelatin to set.
Cream Of Mushroom

• Creamy soups are served with


croutons or anything crunchy, to
contrast the texture of the creamy
soup.
Puree

• Puree soups are the soups wherein


one or more ingredients are
pureed to give the thickness.

• Example: Puree of Pumpkin


Chowder

• Soups that are thickened with the


help of potato are called as
chowder.

• Basically came from Manhattan


USA is made with shellfish.
Making of Good Soup
• Always use good quality stock.

• Clear soup should be clear & cream soup should be creamy & velvety.

• The main Flavor should not be curtained.

• For white soup use white mirepoix and vice versa.

• Thick soup should never coat the back of the spoon as it has to be thick but
not too thick.

• Keep skimming the soup & use less butter & fat as possible.

• Always cook the roux properly before adding or the soup will taste raw.
• Season the soup moderately, so that the flavor of the main ingredient can be
enhanced.

• Use whole peppercorns rather than crushed ones.

• Check the seasoning in cold soups, the seasoning usually goes down once the
soup is chilled.

• Use appropriate garnishes

• While making broths always add the vegetables in their order of cooking.

• Do not use oily fish like king fish or mackerel while making soups.

• For puree soups use starchy vegetables as they give a good texture to the
soups

• Add cream and liasons in the end and do not boil soups thereafter.
Modern Trends

• A Consommé is served in a white porcelain while robust broths are served in


stone glazed pottery bowls and so on.

• A hot soup should be served piping hot & cold soup cold not chilled or
freezed.

• Tea cups are used widely to serve soup.

• Tea pots or small porcelain jugs are used on the table to serve soup with
garnish in the soup plate.
Trends

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