Potage
Soups
Definition
• A liquid food prepared from meat, fish, or
vegetable stock combined with various other
ingredients and often ...
Classification
Soups
Clear soups
Consommé
Broths
Thick soups
Cream
soups
Pureed
soups
Consommé
• Consommé is a strong, rich, flavorful soup
made by concentrating and clarifying stock.
• he word consommé means...
Broths
• Broth is a liquid food preparation, typically
consisting of either water or an already
flavored stock, in
which b...
Cream soups
• Any type of soup that is prepared by adding
cream at the end of the cooking process.
• The soup is often pur...
National soups of different countries
Soup Country Soup Type
Minestrone Italy Thick
Mulligatawny India Curry-flavored
Fren...
French classical menu
• Potage is the second course after Hors
D'oeuvre(appetizer).
• It is followed by Oeufs (eggs).
Potage
Potage
Potage
Potage
Potage
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Potage

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Potage

  1. 1. Potage Soups
  2. 2. Definition • A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces. • “Potage” refers to “potted dishes” in French.
  3. 3. Classification Soups Clear soups Consommé Broths Thick soups Cream soups Pureed soups
  4. 4. Consommé • Consommé is a strong, rich, flavorful soup made by concentrating and clarifying stock. • he word consommé means "completed" or "concentrated" in French. • Consommé is clarified through a process that involves simmering the stock along with a mixture of egg whites and lean ground meat called a clearmeat.
  5. 5. Broths • Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. • Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.
  6. 6. Cream soups • Any type of soup that is prepared by adding cream at the end of the cooking process. • The soup is often pureed before the cream is added. • The finished soup has a smooth texture and rich flavor even when simple ingredients such as grains, vegetables, meat, or fish are used as the basis for the soup.
  7. 7. National soups of different countries Soup Country Soup Type Minestrone Italy Thick Mulligatawny India Curry-flavored French onion soup France Green turtle soup England Consommé Manhattan clam chowder United states of America Gazpacho Spain Cold Tom yum Thailand Borscht Poland Miso soup Japan Broth Snert Netherlands Thick Cock-a-leekie Scotland
  8. 8. French classical menu • Potage is the second course after Hors D'oeuvre(appetizer). • It is followed by Oeufs (eggs).

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