SOUPS

SOUPS
Soup can be served hot or cold. It

can be an elaborate mixture of various
seafood or simple fresh herbs with
vegetables. It can be a gourmet soup of
various international cuisines.
WHAT ARE SOUPS?

Soup is “a liquid food with stock as its base and often containing pieces of solid
food.” Stock, is a liquid food derived from simmering bones of meat, poultry, and fish,
and vegetables.
CLEAR SOUPS
All clear soups are prepared form clear

broth or stock and without thickener. Clear
soups are especially suitable for people seeking
for low-fat food.
1. Broth and bouillon are simple, clear flavorful soups from simmered meats or vegetables without
solid ingredients.
2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables,
sometimes meat or poultry.
3. Consommé is a rich, flavorful stock or broth, undergone the process of clarification to make it
perfectly clear and transparent.
THICK SOUPS
Thick soups are opaque and
thickened by either adding thickening
agent or by pureeing one or more of
its ingredients.
1. Cream soups are soups that are thickened with roux or other thickening agents plus milk and/or cream.
Cream soups are usually named after their major ingredients such as cream of mushroom soup or
cream of asparagus soup.
2. Purées are soups that are thickened by puréeing one or more of their ingredients with or without milk
or cream added. This is usually starchy-based ingredients like potatoes.
3. Bisques are thickened soups made from shellfish with cream added.
4. Chowders are hearty soups made from fish, shellfish, and vegetables and usually with milk and potatoes.
SPECIALTY SOUPS
Specialty soups are soups that are native to a particular country or regions. Specialty
soups can be distinguished by their unusual ingredients or methods used in preparing and
cooking them.
HANDLING OF SOUPS
1. If hot soup will be served, serve it in a cup or bowl and if cold soup, serve it
in chilled bowl.
2. Cook in small batches as well a with other food.
3. Heat small batches frequently to replenish the steam table with fresh soup.
4. Clear soups can be kept for longer periods if the vegetables are cooked
separately.
5. If toppings will be added to the soup, do not overload the soup.
6. Soups are traditionally served with crackers or bread toast or stick.
Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean
ground meat called a clearmeat.
As the consommé simmers, the clearmeat solidifies into what is known as a raft, which floats atop the liquid. The clearmeat
draws proteins and other impurities out of the liquid, leaving it perfectly clear.
One of the most important rules about making consommé is that it should not be stirred during the simmering process.
Stirring or otherwise agitating the liquid while it simmers will disrupt the clarification process, so the consommé will turn
out cloudy.
Ingredients. Consommé is always a clear soup, as it uses as a central ingredient either flavored stock or bouillon. Consommé
soup also incorporates egg or egg whites, mirepoix and finely ground meats, normally lean beef or veal. Mirepoix is a French
term denoting the combination of onions, carrots and celery. These three ingredients are sometimes called "aromatics."
Mirepoix is what gives consommé soup its flavors and aroma.
Simmering Process. Simmering is the main process involved in preparing consommé soup, and it is one of the processes that
distinguishes consommé from other soups. During simmering, the stock or bouillon is clarified through a tedious process of
fining involving an egg or egg whites. The simmering, combined with frequent stirring, causes impurities to rise to the surface
of the liquid. The acid in the tomatoes also helps to purify the soup. As the soup simmers, solids begin to conceal at the
surface, forming what is called a "raft" due to the proteins in the egg. As soon as solids begin to congeal, the heat is reduced
and the soup simmers at a lower heat for another 45 minutes to an hour until it has reached desired flavor.
Further Purification. Simmering removes a lot of impurities, but the consommé still must be purified further. The soup is
passed through a filter that removes more impurities. Then, all the fat is skimmed from the surface with a cheesecloth.
Sometimes, a final step in the purification of the soup is refrigeration, which draws out remaining fat that can be skimmed off
with the cheesecloth. However, refrigeration requires the preparer to reheat the soup before serving.
Price. Consommé soup is very expensive to prepare, which is why it is normally only served in fine dining restaurants. One
small bowl (approximately 8 fl. oz.) of consommé requires almost a pound of meat, which is clarified and reduced during
simmering and purification. Further, the soup can require an expert or experienced chef to attend to it very carefully for
several hours. The cost of ingredients and labor account for the soup's price.

SOUPS

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SOUPS

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SOUPS

Soup can be served hot or cold. It

WHAT ARE SOUPS?

All clear soups are prepared form clear

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