SOUPS

Thepopular
it
yofsoupstodaymaybeduet oincreasednut r
it
ionconsci
ousness,
due
toadesireforsi
mplerli
ghtermeals,orduetoani ncreasedappreci
ati
onofhow
appeti
zi
ngandsatisf
yingsoupcanbe.What everther eason,theemphasizet he
i
mpor t
anceofsoupmaki ngski
ll
s.Soup,accordi
ngt oadi cti
onary
,isaliqui
dfood
deri
vedfr
om meat,
poultr
y,f
ishorveget
abl
eoracombi nati
onofthem.

Classi
fi
cat
ionofSoup
Soupscanbeclassi
fi
edi
ntot
hreemai
ncat
egor
ies:

1.
 
  
 Cl
  earorun-t
hickenedSoups
2.
 
  
 Thi
  ckSoups
3.
 
  
 Speci
  al
tyandNat i
onalSoups

Mostofthesesoups,what
everthecat
egory,
arebasedonst
ock.Thust
hequal
i
tyof
soupdependsupontheski
llofst
ockmaking.

Cl
earSoups:

Thesesoupsarebasedonaclear
,un-
thickenedbrothorstock.Theymaybeser
ved
pl
ainorgarni
shedwit
havar
iet
yofmeat sandv eget
ables.

1.
 
  
 Br
  othandBoui ll
on aretwot ermsusedi nmanydi ffer
entway s,buti ngener althey
bot hr efertosimple,clearsoupwi thoutsol
idi ngr
edients.Brothisthef l
av or
fulli
quid
obt ainedf rom si
mmer ingmeatand/ orvegetables,andi softenthebasef oranother
soup.
2.
 
  
 Veget
  ableSouporcutv egetablesoup  i
sacl ear,seasonedst ockorbr othwi ththe
addi ti
onofoneormor ev egetablesandsomet i
mesmeatorpoul t
rypr oductsand
star chtol i
ghtl
ythickenandgi vebodyt othesoup.
3.
 
  
 Consomme 
  i
sar i
chf l
av or
f ulstockthathasbeencl ari
fiedtomakei tperfectl
yclear
andt ransparent.Farf rom bei ngapl ai
ncupofsoup,awel l-
madeconsomméi s
consi der edthegreatestofal lsoups.I t
sspar kli
ngcl ar
it
yisadel ighttot heey e,and
itsrich,f ul
lfl
avor
,strength, andbodymakei taper fectstart
erforanel egantdinner.

 
 
 
THI
CKSOUPS

Unli
ke cl
earsoups,thi
ck soups ar
e opaque rat
hert
han t
ranspar
ent
.Theyare
thi
ckenedbyathi
ckeni
ngagentsuchasa roux,
orbypur
eei
ngoneoftheingr
edi
ent
s
toprovi
deaheavi
erconsi
stency
.

1.
 
  
 Cr
  eam 
Soupsaresoupst
hatar
ethi
ckenedwit
h r
oux,beur
remani
eorliai
son.Cream
soupsareusual
lynamedaft
erthemainingr
edientsuchasCream ofChickenor
 Cream ofTomat o.
2.
 
  
 Pur
  ees  aresoupst hatar enat urall
yt hi
ckenedbypur eeingoneormor eoft hei
r
ingredients.Theyar enotassmoot horcr eamyasacr eam soup.Pur eesar enor mall
y
basedonst ar chyi ngredi
ent slikedr iedpeasorf r
om f reshstarchyi ngredientsl i
ke
potato.Pur eesmayormaynotcont ainmi lkorcr eam.
3.
 
  
 Bi
  sques  aret hickenedsoupsmadef rom shel l
fish.Theyar eusual l
ypr eparedl i
ke
cream soupsandf i
nishedof fwithcr eam.
4.
 
  
 Vel
  out es arethi cksoupsmadewi thst ock,li
aison, r
 oux 
andaf lavori
ng.Ar esi mi l
arto
cream soupsbutar emuchr i
cher.
5.
 
  
 Chowder
  s arehear t
ysoupsofAmer icanor iginandar emadeoff i
sh, shell
fishand/ or
vegetabl es.Alt hought heyar emadei ndi ff
erentway s,theyusual l
ycont ainmi lkand
potatoes.Pr ocessedpor kpr oduct sl ikeham,baconordr i
edsausagesar eal so
added.Ther ei sal soav ersionbasedont omat oes.Cheeseal sofeat urespromi nentl
y
inchowder s.
6.
 
  
 Pot
  age  isat er m somet i
mesassoci atedwi ththick,hear tysoups,buti sact uall
ya
gener altermf orsoup.Acl earsoupi scal led potagecl ai
r inFr
ench.

SPECI
ALI
TYANDTRADI
TIONALSOUPS:

Thi
sagener alcategor
yf orsoupsthatdonotf itintoanyofthepreviousgroups.
Theyaresoupst hatarenat i
vetoapar ti
cularregionorcountry
.Coldsoupsar e
sometimescategori
zedasspecial
tysoups.Thefollowingar
etr
aditi
onalsoupsfrom
di
ffer
entpar
tsoft heworl
d.Findoutwhichcountr
iestheycomefrom:

VI
CHYSOI
SSE

TURTLESOUP

OXTAI
LSOUP

GAZPACHO

SPI
NAZI
E

MI
NESTRONE

LI
NSENSUPPE

MULLI
GUTWANNY

BOUI
LLABAI
SSE

WATERZOI

GUMBO
 BORTSCH

SERVI
CEOFSOUPS

Thest
andar
dpor
ti
onsi
zef
orsoupi
s6t
o8oz.(
200t
o250ml
)

Ser
vehotsoupspi
pinghoti
nsoupcupsorbowls
Ser
vecoldsoupschil
l
edinchi
ll
edcupsorideal
l
y,nest
ingi
nacont
ainerofcr
ushed
i
ce.

GARNI
SH:

Soupgar
nishesmaybedi
vi
dedi
ntot
hreegr
oups:

1.
 
  
 Gar
  nishi nt hesoup:Maj oringredientoft hesoupsuchasv eget ables,poul
tr
ycutinto
smal ldicescanbeconsi deredagar nish.Consommésar enormal l
ynamedaf terthei
r
garnish.ConsomméJul iennei sgar nishedwi t
hjul
ienneofv egetables.
2.
 
  
 Toppi
  ngs: Thicksoupsar enor mal lydecor atedwithat oppi
ng.Thi scouldbeasi mple
swirlofcr eam orchoppedpar sley,dillleavesofmi nt.Alsoincludedi nthi
scategory
aret oast edsl i
cedalmonds,cr outons,gr atedcheese,andcr umbl edbacon.Clear
soupsar er arel
yser
vedwi that opping.
3.
 
  
 Accompani
  ments:Breadr olls,slicesandst i
cks,cheesest raws,mel batoast,corn
chi
psandcr eam crackerbi scuitsar eal lpopularaccompani ment sforsoupal ong
wit
hbut ter .

Draw aChar
tdet
ail
i
ngt
heCl
assi
fi
cat
ionofSoupsandment
ionexampl
esofeach
t
ype.

Cl
assi
cal
gar
nishesf
orsoups
1. Cl
assi
cal
gar
nishesf
orsoups.

Soupgar
nishesmaybedi
vi
dedi
ntot
hreegr
oups:
-

1.Gar ni
shesinthesoup.Maj oringredi
ents,suchast hev eget ablesi nclearveget ablesoup, ar
e
oftenconsider
edasgar nishes.Thisgroupofgar ni
shesal soincludesmeat s,poultry,seafood,
past apr
oducts,andgrainssuchasbar l
ey,orri
ce.Theyar etreatedaspar toft hepr eparationor
recipeit
self
,notassomet hingaddedon.Consommésar egener allynamedaf tert heirgar
ni sh,
suchasconsommébr unoise,whichcontainsvegetablescuti ntobr unoise.(3mm di ces)Veget able
cream soupsareusuallygarnishedwi t
hcar ef
ull
ycutpi ecesoft hev egetablef r
om whi chtheyar e
made.Anel egantwayt oser v
esoupwi t
hasol idgarnishist oar ranget hegar nishat tr
acti
v elyi
nt he
bottom ofaheatedsouppl ate.Thisplateissetbeforet hediner ,andt hent hesoupi sladl
edf r
om a
tureenbythediningroom staff.

2. Toppings.Clearsoupsar egener al
l
yser v
edwi t
houtt oppi
ngst olettheattr
acti
venessoft
heclear
brot
handt hecar efullycutvegetablesspeakfort hemselves.Occasionalexcepti
onsaret
oppings
ofchoppedpar sleyorchi ves.Thicksoups,especi al
l
ythoset hatareallonecolour
,areof
ten
decoratedwithat oppi ng.Toppingsshouldbepl acedont hesoupj ustbeforeserv
icesotheywon’t
si
nkorl osetheirfreshappear ance.TheirFlav
our smustbeappr opri
atetothesoup.Donotover do
souptoppings.Thef oodshoul dbeat t
racti
veinitsel
f.Toppingsuggest i
onsforthi
cksoups:Fresh
herbspar sl
ey ,
chiveschopped.Friedherbs,
suchaspar sley,
sage,chervil
,cel
eryleave,l
eekjul
i
enne,
Fi
nej uli
enneofv egetabl
es,sl
icedal monds,roastedGratedcheese,Gr at
edpar mesancheese.
Sievedeggy ol
ks,Choppedordi cedeggwhi tesCroutons, Cr
umbledbaconPapr i
ka,Flav
oured
butters,
flavouredoil
s,Sourcream, crèmefraiche,orwhippedcream, eit
herplai
norf l
avouredwit
h
herbsorspi ces

3.Accompani ments.
Amer icansoupsar etr
adi
ti
onal
lyser
vedwi t
hcracker
s.I
nadditi
ontotheusualsal
ti
nes,
other
suggestionsforcri
spaccompanimentsare:Mel
batoastCornchi
psBreadsti
cksCheesestraws
Prof
iteroles(
tinyunsweet
enedcream puf
fshell
s)Wholegrai
nwafer