Soups and its types: Thin soup, thick soup, cold and international soup

1. Soups

2. INTRODUCTION
CLASSIFICATION AND TYPES
1
Broth
Bouillon
Puree soup
Cream soup
Veloute
Bisque
Chowders
International soup
Topics to discuss

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INTRODUCTION
Soup is a liquid food consisting of meat, seafood, vegetables, cereals, and
poultry as a base. It plays an important role on the menu and is worked as
an appetizer as it stimulates the appetite for the havier food to follow.
After the appetizer, it is the second course on the french classical menu
Soups are broadly
classified into two types- thick and thin, they are further classified as
passed or unpassed, and puree, cream or chowder, etc. This is done based
on the texture of the soups
However, there are two more categories cold soup and international soup,

4. Classificationandtypesofsoup

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6. 1.THIN SOUP
Most of the thin soups are cristal clear, flavored,
nutritious liquid, and it is prepared without a
thickening agent. Food items should be floating
in soups. It can be classified into passed and
unpassed which is further classified as
Consomme, Bouillon, or broth

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1. Passed
A) Consomme
It is a strongly flavored clarified soup. It,s flavor is
increased by the addition of meat, poultry, herbs,
and seasonings. It is prepared with minced meat,
diced carrot, turnips, onions, celery, egg white, and
seasonings.
Cold beef, mutton, or chicken stock is used and
mixed with all ingredients. This mixture is placed on
heat and allowed to boil and then simmer.

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2. Unpassed
A) Bouillon
It is a clear soup strong meat-flavored,
vegetables, meat, and seafood should be
floating in the soup.

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B) Broth
Broths are similar to bouillon but the liquid
is a little cloudy and contains all types of
vegetables, meat, and chicken. This should
be cut into regular shapes and floating in
the soup. In this soup we use either barley
or oat, it gives the cloudiness of the soup

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Scotch broth
Petite marmite
Mutton broth
Chicken broth
Examples of broth soup

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2.THICK SOUP
As the name suggests They are
thick soups and thickened
with a thickening agent, such
as a roux, or by puréeing one
or more of their ingredients to
provide a heavier consistency.

12. 1. Puree soup
Starchy vegetables such
as potatoes, pumpkin,
etc, and cereals are used
to make puree soup.
When pureeing this
ingredient in soup,
usually act as self
thickness so there is no
need for any extra
thickening agent
Pea soup
Potato soup
Examples puree soup

13. 2. Cream soup
They are prepared
with a puree of
vegetables, poultry,
fish, or meat and
thickened with
bechamel sauce or
give a cream finish

14. Cream of tomato soup
Cream of green peas
Cream of mushroom
Examples of Cream soup

15. 3. Veloute
Veloute soups are similar to other veloute
sauces, but here veloute is less concentrated
and thin soups. Veloute is made by preparing
roux, adding stock and the puree of vegetables,
meat, poultry and fish.
Hot milk is blended in soup to produce a
smoothness of the soup. Finished the soup by
using liaison (cream & egg yolks), as it
enhances the taste and texture.

16. Chicken veloute
Almond veloute
Celery veloute
Examples

17. 4. Bisque
It is made of any shellfish
puree, thickened with rice or
cream and it is a slightly thick
soup. The small particles of
cooked shellfish should be
floating in the soup. A small
amount of wine is added for
flavour and colour.

18. 5. Chowders
It originated in America.
They are thick heavy soups.
thickened with potato. The
base of the soup is either
milk or tomato. Chowder
consists of potatoes, onion,
pieces of bacon, various
seasonings, and seafood

19. 3. Cold soup
Cold soups are those which include natural gelatin or add gelatin powder
or those that are thickened with starch or puree.
Cold soups are served cold but not chilled because chilling can dull the
flavors and aroma of the soup. It can be thick or thin and passed or
unpassed, cold soups do not form separate classification.
Many soups that are prepared to be a hot soup can be changed into a cold
soup by simply chilling them and making minor alterations to the
structure and flavor.
Cold soups are very popular during summer and are often term as
summer delight. it is served in a chilled cup or bowl. Cold consommé
madrilène is a popular cold soup. Let us see some examples of popular
cold soup.

20. Ajoblanco: Spanish cold soup made of bread,
crushed almonds, and garlic.
Gazpacho: Spanish cold soup, made of stale
bread, tomato, cucumber, bell pepper, olive
oil,
Vichyssoise: French clod soup made of purée
of leeks, onions, potatoes, cream and chicken
stock
Naengmyeon: A Cold noodle soup in cold
meat broth.
Okroshka: A Russian raw vegetable soup.
Examples of cold soup:

21. 4. International soup
These soups represent the region of origin, like the
Scotch broth from Scotland and French onion soup
from France.
They can be thick or thin and hot and cold, do not
form any separate classification. These soups are
basically having a great tradition and that’s why
they are known by their country.

22. Names of some international soup
1. Minestrone from Italy
2. Green turtle soup from
England
3. French onion soup from
France
4. Scotch broth from Scotland
5. Hoche-pot flamanda from
Belgium

23. Thankyou