Soup

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Soup

  1. 1. Soup  Sunil Kumar
  2. 2. SOUP  A soup is a flavourful and nutritious liquid food served at the beginning of a meal or cooking pot was poured. Soup was designated as unstrained vegetable meal or fish soup garnished with bread, pasta or rice.
  3. 3. CLASSIFICATION 1.Clear soup • Broths • consommé 2.Thick soup • puree • Veloute • Cream • Bisque • Chowder 3.Cold soup 4.International soup
  4. 4. BROTH  A broth is a stock base soup which is not thickened. It is served unpassed and garnished with chopped herbs, vegetables, or meats. For example minestrone, scotch broth, etc.  Clear soup are thin like liquid they never coat the back of the spoon.
  5. 5. CONSOMME  A consommé is a clear soup which is clarified with egg whites. It is an old saying that if one can read the date on the dime thrown in four liters of consommé then it is a good consommé.
  6. 6. PUREE  Puree soups are thick soups made by cooking and then pureeing vegetables or ingredients used in the soup. For example lentil soup, potato soup, etc.
  7. 7. VELOUTE  A veloute is a thick soup. which is thickened with a blond roux, passed and finished with a liaison. They made by vegetables and chicken stock based for example veloute of chicken.
  8. 8. CREAM  A cream soup is passed thick soup. It may be vegetable based or meat based. But most commonly vegetables are used to prepare cream soup. For example cream of tomato, cream of mushroom, cream of chicken etc.
  9. 9. BISQUE  It is the shellfish based soup. Which is passed and may be garnished with dices of the seafood used. Traditionally it is thickened with rice and finished with cream. for example lobster bisque.
  10. 10. CHOWDER  Chowder are not strained and traditionally they are seafood based soups thickened with potatoes and finished with cream or milk. For example clam chowder, seafood chowder etc. chowder are from the USA.
  11. 11. COLD SOUPS  These soups are served cold but not chilled. Chilling would dull the flavours and the soup would taste bland. They do not form a separate classification as they may again be thin or thick, passed or unpassed . For example gazpacho, vichyssoise.
  12. 12. INTERNATIONAL  These do not form a separate classification as they represent the region of origin. For example green turtle soup from England, French onion soup from France, and mulligatawny from India.
  13. 13. THANKS……….

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