2. Soup is liquid which has the base of
the stock, which is strengthened by
addition of external vegetables and
meat. These may or may not be
thickened as in the case of broths
and consommรฉs.
It can also be defined as a liquid
food containing the soluble
nutrients and flavor of meat, fish,
poultry, vegetables or cereals.
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3. ๏ Soup is served as the second course in French
classical menu.
๏ All hot soups should be served piping hot. The
value of soup will depend on the ingredients
used.
๏ Clear soups are value only to stimulate the
appetite at the beginning of the meal, while
thick soups are nourishing as well as
appetizing.
๏ Soups can be classified as followsโฆ
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5. ๏ Use strong, flavorful, clean and first class
stock.
๏ The soup should always served piping hot.
๏ The garnish should be small and dainty, so that
they can be easily picked up by the soup spoon.
๏ Use fresh ingredients.
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6. ๏ If cream is used as a garnish add it only at the
last stage and never reheat the content after
adding as it will curdle the mixture.
๏ Appropriate accompaniments such as various
crackers, bread sticks, cheese croutons, bread
rolls should always be served.
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8. ๏ A clear soup prepared from beef, chicken or
game stock, garnished with a variety of
ingredients.
๏ This can be served hot or chilled. Consommรฉ
takes its name generally from the garnish.
๏ The word Consommรฉ is derived from the Latin
word (consummate) meaning bring to
completion or perfection. E.g..are
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9. ๏ Consommรฉ julienne โ garnished with strips of
vegetables like turnips, carrot, beans etc
๏ consommรฉ royale โ garnished with savory
custard cubes.
๏ Consommรฉ Celestine โ garnished with strips of
pancake.
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10. ๏ Consommรฉ ala Carmen โ tomato
puree, julienne of tomato, truffles,
slice of hard boiled egg.
๏ Consommรฉ jardiniรจre โ batons of
vegetables.
๏ Consommรฉ brunoise โ small dices
of vegetables.
๏ Consommรฉ vermicelli โ
๏ Consommรฉ with any pasta -
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11. ๏ Consommรฉ is a thin clarified soup, usually made from
beef stock.
๏ Cold beef stock is mixed with minced meat and egg
white, peppercorns and bay leaf.
๏ Soup is cooked on a high flame till the raft is formed
on the top and then the flame is reduced which helps
to suspend or impurities adhere to raft and thus a
clarified soup is got which is usually crystal clear.
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12. ๏ It can be served hot or chilled.
๏ It is a strongly flavored, clarified soup. Its flavor is
improved further by adding of meat, vegetables,
seasonings and flavorings.
๏ The foundation liquid used is rich cold beef stock to
which raw meat mince, fine diced or chopped carrots,
celery, leeks, egg white with shell and seasoning such
as crushed pepper, bay leaf are added and mixed well.
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13. ๏ This mixture is placed on high fire
initially, when it starts boiling it is
then simmered.
๏ The proteins in the egg and meat
coagulates and binds.
๏ This coagulated mass rises and
forms the raft. It is then further
simmered for at least a hour and
strained without breaking the
raft.
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14. ๏ A good stock cooked with diced meat, vegetables and
rice or barley and served with the solids. Some of the
nourishment is retained in the solids by putting them
in to the liquid. Broths are also different from other
soups in having the thickening put in the beginning
and cooked with the other ingredients.e.g.
๏ Scotch broth
๏ Minestrone
๏ Petite marmite
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15. ๏ Sweated broth-
The vegetables and meat are
sweated in butter or oil and
then added with a good stock
and cooked.e.g.
Minestrone, leek and potato
soup.
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16. ๏ Unsweated broth-
The vegetables, meat and cereals
are not sweated, instead a good
stock mixed with brunoise of
vegetables, diced meat and
cooked till the meat is
tender.e.g.
Mutton broth, scotch broth,
chicken broth, vegetable broth.
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17. ๏ A soup thickened with its main ingredient and passed
through the sieve. Milk or little milk blended with milk
is added, to prevent the puree from separating out, but
not as a thickening agent.
๏ The consistency of the soup should be like a thick
cream. Generally served with croutons.e.g.
๏ Puree de lentils
๏ Puree de haricot blanc
๏ Puree parmentier
๏ Puree de tomatoes
๏ Puree de poi's fraise.
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18. ๏ A soup of cream consistency which is generally made
with vegetable puree mixed with bรฉchamel or white
sauce.
๏ It is always finished with cream. Stock are cooked with
appropriate roux, white roux for cream soup and blond
roux for veloute along with flavoring vegetables.
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19. ๏ Veloutes are always finished with a liaison of
egg yolk and cream. The word veloute in
English means โvelvetyโ, this describes the
finished texture and appearance of the
sauce.
๏ Crรจme de celeri Crรจme de tomate
๏ Crรจme de asparagus.
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20. ๏ An American soup resembling as that of a stew made
of meat, fish or vegetables with milk salt pork and
various other seasonings.
๏ Crackers are generally added just before serving.
๏ They are thick soup of seafood or vegetables usually
thickened with potato or corn and cream.e.g..
๏ Clam chowder.
๏ Seafood chowder.
๏ Prawn chowder
๏ Pork chowder.
๏ Vegetable chowder.
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21. ๏ These are thickened fish soups made generally
from shell fish and fish stock and thickened
with cream.
๏ Diced fish are served in it. Usual thickening
agent is rice.e.g..
๏ Bisque de homard
๏ Crab bisque
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22. ๏ A term used for thick soups made with puree of shell
fish. The term also denotes thick puree of chicken,
game or vegetables.e.g..
๏ Coulisse de crabes
๏ Coulisse de ecrevisses.
๏ Regional dish that is originated from the south of
America. Contains okra and rice.
๏ฟ๏ฟ๏ฟ๏ฟ๏พ๏๏๏๏๏๏๏๏
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