This document discusses different types of soups and soup terminology. It outlines three main types of soups: clear soups like broth and consommé, thick soups like puréed and cream soups, and specialty soups like bisque and chowder. It then defines various soup-making terms such as base, broth, consommé, garnish, mirepoix, raft, roux, simmer, stock, and sweat. Finally, it lists and describes several famous soups from around the world, including borscht, chowder, gazpacho, goulash, lentil soup, minestrone, pho, ramen, tomato soup, and tom

1. SOUP THEORY
Foods & Nutrition 10
Mr. Schofield
Monday, April 14th
Lesson 3

2. TYPES OF SOUP
 Clear
 Broth
 Consomme
 Chicken Noodle, etc.
 Thick
 Puréed
 Cream
 Specialty
 Bisque
 Chowder

3. TERMINOLOGY
 Base – a concentrated flavoring compound used in
place of stock for the creation of soups, sauces, and
gravies
 Broth – a flavorful, aromatic liquid made by simmering
water or stock with meat, vegetables, and/or spices and
herbs.
 Consommé – a strong, rich, flavorful soup made by
concentrating and clarifying stock.
 Garnish – something placed around or on a food or in a
beverage to add flavor, decorative color, etc.
 Mirepoix– a mixture of chopped celery, onions, and
carrots. There are many variants, which may include just
one of these ingredients, or include additional aromatics.
 Mise en Place (meez-un-plahss) – a French term used
by chefs and other food professionals to describe all the
different things that have to be done to get ready up to
the point of cooking.

4.  Raft – a floating mass that forms from the mixture
of meat and eggs.
 Roux – (pronounced "roo") is a mixture of equal
parts fat and flour that is used for thickening sauces
and soups.
 Simmer – to cook a food in a liquid just below the
boiling point.
 Stock – a flavorful liquid prepared by simmering
meat, poultry, fish, and/or vegetables in water until
the flavor is extracted.
 Sweat – the gentle heating of vegetables in a little
oil or butter, with frequent stirring and turning to
ensure that any emitted liquid will evaporate.
TERMINOLOGY (CONT…)

5. FAMOUS SOUPS
 Borscht - A Ukrainian cabbage and beet-based
soup with meat. One of very few soups that can be
enjoyed hot or cold.
 Chowder - often made with bacon, mirepoix, and
clam juice, with other ingredients such as potatoes
and chopped clams (New England – cream base;
Manhattan – tomato base).
 Gazpacho - A Spanish pureed tomato and
vegetable soup.
 Goulash - A Hungarian soup made with beef, pork,
paprika, peppers, tomato, potato and onion.
 Lentil - A soup popular in the Middle East and
Mediterranean. Can be made with red, green, or
brown lentils.

6.  Minestrone - Italian vegetable soup, with noodles.
 Phở- Vietnamese staple noodle soup made by
simmering marrow-rich beef leg bones and knuckles
with sspices, charred ginger and charred onion to create
the broth, served with rice noodles and various meats.
 Ramen - A Japanese soup made from flavorful broth,
spaghetti-like noodles, various meats, onion and other
various herbs and miso.
 Tomato - A traditional Hungarian and Polish soup
(pomidorowa) made with tomato as the primary
ingredient. Also popular in other countries.
 Tom Yum - A Thai soup made with lemongrass,
galangal and kaffir lime leaf, fish sauce and lime juice in
the broth.
FAMOUS SOUPS (CONT…)