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Types and Classifications of Soups Explained
- 2. Definition A liquid food derived from meat, poultry fish or vegetables poultry, fish, or vegetables mell/fphp/tganu 2
- 3. Classifications of Soups Classifications of Soups Clear Soup Specialty/ Clear Soup Thi k S National Soup Thick Soup mell/fphp/tganu 3
- 4. Clear Soups Based on a clear unthickened broth or stock. May be served plain or garnished with a variety of vegetables and meats mell/fphp/tganu 4
- 5. Broth and bouillon Simple, clear soups without solid ingredients Vegetable soup A clear, seasoned stock or broth with the addition of one or more vegetables and sometimes meat or poultry and, sometimes, meat or poultry products and starches Consommé A rich, flavorful stock or broth that has b l ifi d t k it f tl l mell/fphp/tganu 5 been clarified to make it perfectly clear and transparent
- 6. Clarification Process Protein like albumin dissolve in cold water, when the water is heated, they gradually solidify or coagulate and rise to the f surface These proteins collect all the tiny particles that cloud a stock These proteins collect all the tiny particles that cloud a stock and carry them to the surface Clearmeat/Clarification mell/fphp/tganu 6
- 8. Thick Soups They are thickened either by adding a They are thickened either by adding a thickening agent such as roux, or by pureeing one or more of their ingredients to p g g provide a heavier consistency mell/fphp/tganu 8
- 9. Cream soups Soups that are thickened with roux, p beurre manie, liaison, or other added thickening agents, plus milk and/or cream Purees Purees Soups that are naturally thickened by pureeing one or more of their ingredients pureeing one or more of their ingredients, usually based on starchy ingredients mell/fphp/tganu 9
- 11. Bisques Thickened soups made from shellfish, usually prepared like cream soups and are almost always finished with cream are almost always finished with cream Chowders Hearty soups made from fish, shellfish, and/or vegetables, usually contain milk and potatoes mell/fphp/tganu 11
- 12. Specialty and National Soups p y p Include soups that don’t fit well into the main t i d th t ti t ti l categories and soups that are native to particular countries or regions Specialty soups are distinguished by unusual i di t th d h t tl ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup mell/fphp/tganu 12
- 17. French Onion Soup French Onion Soup mell/fphp/tganu 17
- 18. Standard Portion Sizes Appetizer : 200 to 250ml Main course : 300 to 350ml Temperature Serve hot soups hot, in hot cups or bowls mell/fphp/tganu 18 Serve cold soups cold, in chilled bowls, or even nested in a larger bowl of crusted ice
- 19. Garnishes in the soup p Major ingredients such as vegetables meats poultry Major ingredients, such as vegetables, meats, poultry, seafood, pasta products, and grains are treated as part of the preparation or recipe itself, not as something dd d added on Consommés are generally named after their garnish (consommé brunoise) Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made mell/fphp/tganu 19 cut pieces of the vegetable from which they are made
- 20. Toppings Thick soups, especially those that are all one color, are often decorated with a topping pp g Topping should be added just before service Topping should be added just before service Toppings – chopped fresh herbs, toasted sliced almonds, grated cheese, croutons, paprika, sour cream or whipped cream or whipped cream l ll d ith t t i mell/fphp/tganu 20 clear soups are generally served without toppings
- 23. Accompaniments In some regions soups are served with crackers e.g.; corn chips, breadsticks, cheese straws, profiteroles mell/fphp/tganu 23
- 24. Th E d The End mell/fphp/tganu 24