The document provides an overview of soups, categorizing them into clear and thick soups. Clear soups include broths and consommés, focusing on the clarification process and its ingredients, while thick soups encompass cream soups, purees, chowders, and bisques, detailing their preparation methods. It also discusses standards for quality and specialty soups from various regions.

1. SOUPS. B Y.
D E E P E S H WA R S I N G H

2. S O U P S = I T I S A L I Q U I D F O O D D E R I V E D F R O M M E A T ,
P O U L T R Y , F I S H A N D V E G E T A B L E S .
C L A S S I F I C A T I O N S O F S O U P S :
 C L E A R S O U P S
 T H I C K S O U P S
 S P E C I A L T Y A N D
N A T I O N A L S O U P S

3. CLEAR SOUPS
SOUPS ARE ALL BASED ON A CLEAR UNTHICKEN BROTH OR STOCK.
BROTH = IS A FLAVORFUL LIQUID OBTAINED FROM THE SIMMERING OF
MEATS AND VEGETABLES.
BROTH OR BOUILLON = ARE BOTH SIMPLE CLEAR SOUPS
WITHOUT SOLID INGREDIENTS.

4. .
• VEGETABLE SOUP = Is a clear
seasoned stock or broth with the
addition of vegetables and sometimes
meat, poultry and starches.
• CONSOMME = Is a rich flavorful stock
o has been clarified to make it
perfectly clear and transparent.

5. CLEAR SOUPS
CONSOMME = Means completed or concentrated. Is a clarified strong concentrated. Stock
or broth.
BASIC INGREDIENTS: CLEARMEAT = Mixture of ingredients use to clarify a stock.
LEAN GROUND MEAT = One of the major sources of protein that enables the clear meat to
do its job. It has to be lean meat.
EGG WHITES = Being mostly alumin, they greatly strengthen its clarifying power.
MIREPOX = They give added flavor to the consommé and they help to give solidify to the
raft. Raft- Is coagulated clear meat, floating in a solid mass on top of a consommé.
 ACID INGREDIENTS = Tomato products for meat and poultry, lemon juice and white wine
for fish are often added. They helps coagulate the protein.

6. HOW CLARIFICATION WORKS
Coagulation of proteins is important in stock making. One of the major
concerns was how to keep coagulated proteins from making the stock cloudy.
This is the same process of coagulation that enables us to clarify stocks to
perfect transparency.
Some proteins like albumin will dissolve in cold water when the water is
heated, they gradually solidify and congulate and rise to the surface. If we
control this process very carefully, these proteins collect all the tiny particles
that cloud a stock and carry them to the surface.

7. EMERGENCY PROCEDURES
CLARIFYING HOT STOCK = Cool at least 10 min. in cold water bath, mix ice cubes
with the clearmeat.
CLARIFYING W/OUT MEAT = You can clarify with egg white alone. Use at least 3-4
egg whites per gallon of stock, plus some mirepoix if possible. Great care is necessary
because the raft will be very fragile.
FAILED CLARIFICATION = If clarifiactions fails or raft breaks, because you let it boil,
strain the consommé, mixture of ice cubes and egg whites, carefully return to the simmer
and the basic method.
POOR COLOR = Consommé made from brown stock, should have an amber color not
dark brown. To correct a pale consommé cut onion in half and place cut half in a flat stove
top until its black or charred. Add this to the raft.

8. THICK SOUPS
Are opaque rather than
transparent. They are thickened
either by adding a thickening
agent such as roux or by
pureeing one or more of their
ingredients to provide a heavier
consistency.

9. THICK SOUPS
CREAM SOUPS = Classic cream soups are described as diluted flavored sauces. What we
now have, are divided into groups:
VELOUTE SOUPS = Consisted of veloute sauces, pureed flavoring ingredient, white stock, to
dilute liason to finish.
CREAM SOUPS = consisted of benchamel sauce, pureed flavoring ingredients, milk or white
stock to dilute cream to finish.
CREAM SOUPS = Soups that are thickened with roux or buerre manie, liason or other
thickening agents and have a addition of cream and milk.

10. .
o POTAGE = Is a French term for soup it can be clear or
thick.
PUREE = Are soups that are naturally
thickened by pureeing one or more of their
ingredients, they are not as soups as creamy as
cream soups they maybe made from starchy
ingredients such as dried legumes, potatoes, and
rice. Purees may or may not contain milk or
cream. .
CHOWDERS = Are hearty American soups
made from fish, shellfish and or vegetables. They
usually contain milk and potatoes.
BISQUES = Are thickened soups made from
selfish. They are usually prepared like cream
soups and are almost finished with cream.

11. STANDARDS OF QUALITY FOR CREAM
SOUPS
 Thickness – About the consistency of a heavy cream not to thick.
Texture – Smooth no graininess or lumps except garnish.
Taste – Distinct flavor of the main ingredient, no starchy taste from
uncooked
roux.

12. PUREE SOUPS
• Are made by simmering of dried or fresh vegetables, specially high
starch vegetables, in stock or water, then pureeing the soup. They are
easy to prepare.
• Pureed soups are not as smooth and refined as cream soups but are
heartier and coarser in texture and character.
• Techniques vary greatly, depending on the ingredients and the desired
results.

13. SPECIALTY SOUPS & NATIONAL SOUPS
This catch all category that includes soups
that don’t fit well into main categories and
soups that are native to particular countries
or regions.
EX: Borscht, Minestrone, Gazpacho
Specialty soups – are distinguished by
unusual ingredients or methods.
EX: Cold fruit soup:
-Jellied consommé
-Vichyssoise
-Cucumber and avocado soup

14. THANK
YOU!