Scribd Logo
Upload

Welcome to Scribd!

  • 82 views

    Soups - Introduction and Classification

    Uploaded by

    Mayank garg
    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.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Soups - Introduction and Classification

    Uploaded by

    Mayank garg
    82 views17 pages
    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.

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    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.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    82 views17 pages

    Soups - Introduction and Classification

    Uploaded by

    Mayank garg
    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.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17

    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

    You might also like