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    Soups

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    Annika liburd
    This document defines and categorizes different types of soups. It discusses clear soups like broth, bouillon and consommé. Thick soups are categorized as cream soups, purée soups, bisques and chowders. Specialty soups from different world cuisines are also outlined. The document provides guidelines for proper holding, storing and characteristics of well-made soups and discusses convenience soup products.

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    Soups

    Uploaded by

    Annika liburd
    20 views2 pages
    This document defines and categorizes different types of soups. It discusses clear soups like broth, bouillon and consommé. Thick soups are categorized as cream soups, purée soups, bisques and chowders. Specialty soups from different world cuisines are also outlined. The document provides guidelines for proper holding, storing and characteristics of well-made soups and discusses convenience soup products.

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    Soup

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    This document defines and categorizes different types of soups. It discusses clear soups like broth, bouillon and consommé. Thick soups are categorized as cream soups, purée soups, bisques and chowders. Specialty soups from different world cuisines are also outlined. The document provides guidelines for proper holding, storing and characteristics of well-made soups and discusses convenience soup products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views2 pages

    Soups

    Uploaded by

    Annika liburd
    This document defines and categorizes different types of soups. It discusses clear soups like broth, bouillon and consommé. Thick soups are categorized as cream soups, purée soups, bisques and chowders. Specialty soups from different world cuisines are also outlined. The document provides guidelines for proper holding, storing and characteristics of well-made soups and discusses convenience soup products.

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    © All Rights Reserved
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    of 2

    Form 3

    ~ SOUPS~

    What is a soup- A liquid food with meat, vegetables or seafood as a base.

    Soups fall into two categories:


    Clear and Thick

    Clear Soups- white, brown or chicken stock is the main ingredient in a clear soup. It is almost
    transparent. Eg. Broth, Bouillon, Consommé.

    Definitions:
     Broth- soup that contains meat, vegetables or other food that is cooked but not strained.
     Bouillon- clear concentrated meat stock, usually made from beef or chicken.
     Consommé- soup that is made clear by adding a protein food.
     Clarify- to make stock or soup clear by adding protein food that attracts all the particles in
    stock.
     Vichyssoise- cold potato soup
     Thick Soups- soups that become thick because of the products added to the liquid
    NB** Vegetable soups do not belong to this group.

    Cream Soups: If you put a penny at the bottom of a bowl, you will not be able to see it through a
    cream soup.
     Cream soups consists of a basic cream sauce
     Has one or more flavouring ingredients added
     Cream base can be thin milk or creamy sauce that is thickened with flour or other thickening
    ingredient

    Purée Soups: Made from starchy vegetables that thicken the mixture themselves.
     They are not as velvety as cream soups. Eg. Pea and Vichyssoise
    Nb** Purées can be thickened by cooking the ingredients for a long time. Ingredients can be put
    through a food mill. Adding cream makes it smooth.

    Bisques: Bisque is a kind of cream soup with shellfish stock, as it’s base. Eg. Lobster and Crab Bisque

    Chowders: Most chowders have some sort of fish or shellfish in it. NB** vegetable chowders have
    now become popular. Eg. Corn Chowder. Manhattan and New England Clam Chowders. Difference
    between them: Manhattan Clam Chowder consist of clams, tomatoes and other vegetables whereas
    New England Clam Chowder consists of clams, milk and vegetables .

    Specialty Soups
    Southern U.S.A
     Gumbo- Include okra, chicken, seafood and vegetables. Gumbo is sometimes considered a
    relative of chowder.
     Gazpacho (Spanish)- Tomatoes and other vegetables make up this cold Spanish soup.
     Minestrone (Italian)- Vegetables and pasta are the main ingredients in this Italian specialty
    soup.
     Bouillabaisse ( French)- The French vegetable and seafood soup.
     Egg drop and Wanton Soup (Chinese)- Chicken stock is the base for these oriental soups.
    Holding and Storing Soups

    - Make soups fresh daily for serving hot , hold soups at 150- 160°F.
    - If served cold, keep at 40-45°F.
    - If storing soup cool rapidly to room temperature and than refrigerate it covered at 40°F.

    Characteristics of a Well-Made Soup


    1. Pleasing taste and texture
    2. Flavours should be blended
    3. Should look and taste rich
    4. Clear soups should be bright and sparkling
    5. The right garnish should be used and it should add to the appearance of the finished product

    Convenience Soup Products


     Frozen
     Canned eg. of a canned soup Campbell
     Dehydrated

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