This document defines and classifies different types of soups. It discusses consommé, broths, cream soups and provides examples of national soups from different countries. It also notes that in a classical French menu, potage is the second course served after appetizers, followed by eggs.

1. Potage
Soups

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. Classification
Soups
Clear soups
Consommé
Broths
Thick soups
Cream
soups
Pureed
soups

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.

6. 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.

8. 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.

10. 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

11. French classical menu
• Potage is the second course after Hors
D'oeuvre(appetizer).
• It is followed by Oeufs (eggs).