2. Unit Objectives
Students will be able to:
list different categories of soups.
identify principles of soup production.
understand concepts of various thickening agents.
prepare different types of soups.
4. Soup
• A liquid, savory food commonly made with
meat, poultry, fish, or vegetable stock as its
base.
• Soups can be served either hot or cold
• Specialty soups have their own set of
principles.
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5. Soups
Wide variety of ingredients,
seasonings, and garnishes
World’s finest ingredients or leftovers
can be used to make quality soup
◦ If you use leftovers, follow strict sanitation
principles
The quality of a soup is determined by
its ingredients, flavor, appearance,
and texture
6. Types of Soups
• Clear soups and Broths
• Thick Soups
◦ Cream soups
◦ Purée soups
• Other Soups (Specialty)
◦ Bisque and Chowders
◦ Cold soups
7. Broth Based Soups
• Broth- A flavorful liquid obtained from the long
simmering of meats and/or vegetables.
• Vegetables:
• Complement one another
• Visually attractive
• Add when appropriate
• Cook grain/pasta separately.
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8. Broth Based Soup Production
• Sauté, sweat or simmer the
ingredients.
• Add broth or stock.
• Add seasonings.
• Continue to simmer until the desired
flavor is achieved – skim as needed
• Adjust seasonings. 8
9. 9
Thick Soup- Cream
• Any soup with the addition of
cream/milk
• Variations:
o Veloute finished with heavy cream.
o Béchamel based soups.
10. 10
Thick Soup- Puree
• Puree
• Finely chopped/mashed ingredients
• Used as a thickener
• Usually done toward the end of cooking
• Distinct impact on texture
• Sometimes ½ of garnish not pureed for
desired texture
• Soup can be finished with cream
(vegetable)
11. Specialty Soups
Special ingredients or techniques that
reflect regional cuisine.
• Bisque – traditionally, thick soups made
from shellfish and thickened with cooked
rice.
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• Chowder - Typically contain potatoes, milk,
pork or bacon fat, onions, celery and often
shellfish, fish or vegetables.
13. Garnishing Soups
• The word garnish has two meanings
when applied to soups:
◦ Food added to soups as a decoration
◦ Foods that serve as decorations but also
as critical components of the final product
