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SOUPS
• SOUP IS A FOOD THAT
  IS MADE BY
  COMBINING
  INGREDIENTS SUCH
  AS MEAT AND
  VEGETABLES IN
  STOCK OR
  HOT/BOILING WATER,
  UNTIL THE FLAVOR IS
  EXTRACTED, FORMING
  A BROTH
CLASSIFICATION
                                            SOUPS
                                           SOUPS




             THIN
            THIN                                       THICK
                                                      THICK       COLD
                                                                 COLD       NATIONAL
                                                                           NATIONAL




 UNPASSED
UNPASSED             PASSED
                    PASSED       PUREE
                                PUREE     CREAM
                                         CREAM       CHOWDERS
                                                    CHOWDERS     BISQUES
                                                                BISQUES     VELOUTES
                                                                           VELOUTES




         BROTHS
        BROTHS            CONSOMMES
                         CONSOMMES




       BOULLLIONS
      BOULLLIONS
CLASSIFICATION
• TRADITIONALLY, SOUPS ARE
  CLASSIFIED INTO TWO BROAD
  GROUPS: CLEAR SOUPS AND THICK
  SOUPS.
• THE ESTABLISHED FRENCH
  CLASSIFICATIONS OF CLEAR SOUPS
  ARE BOUILLON AND CONSOMMÉ.
CLASSIFICATION
• THICK SOUPS ARE CLASSIFIED DEPENDING
  UPON THE TYPE OF THICKENING AGENT
  USED
• PURÉES ARE VEGETABLE SOUPS
  THICKENED WITH STARCH.
• BISQUES ARE MADE FROM PURÉED
  SHELLFISH THICKENED WITH CREAM.
• CREAM SOUPS ARE THICKENED WITH WITH
  EGGS, BUTTER AND CREAM. OTHER
  INGREDIENTS COMMONLY USED TO
  THICKEN SOUPS AND BROTHS INCLUDE
  RICE, FLOUR,GRAIN AND BÉCHAMEL
  SAUCE.
CLASSIFICATION
• CHOWDER:- SEAFOOD BASED
  AMERICAN SOUP THICKEND WITH
  POTATOES.
• VELOUTÉS ARE THICKENED WITH
  EGGS, BUTTER AND CREAM. OTHER
  INGREDIENTS COMMONLY USED TO
  THICKEN SOUPS AND BROTHS
  INCLUDE RICE, FLOUR AND GRAIN.
CONSOMMES
• NAME         • GARNISH
• CONSOMME     • SMALL CUBES OF
  BRUNOISE.      VEGETABLES.
• CONSOMME     • CUBES OF
                 CARROTS.
  CRECY.
               • JULIENNES OF
• CONSOMME       VEGETABLES.
  JULIENNE.    • STRIPS OF
• CONSOMME       TRUFFLES
  CELESTINE.     PANCAKE.
CONSOMMES
• NAME               • GARNISH
• CONSOMME XAVIER.   • THREADED EGG.
• CONSOMME DORIA.    • CHICKEN QUENELLS
                       AND CUCUMBER
                       PELLETS.
                     • JULLIENNES OF
• CONSOMME CARMEN
                       CAPSICUM,TOMATO
                       AND BOILED RICE.
• CONSOMME ROYAL.    • DICES OF SAVOURY
                       EGG CUSTARD.
BROTHS
• BROTH IS A LIQUID IN WHICH BONES, MEAT, FISH,
  CEREAL GRAINS, OR VEGETABLES HAVE BEEN
  SIMMERED AND STRAINED OUT.
• SCOTCH BROTH:- A THICK SOUP MADE FROM BEEF
  OR MUTTON WITH VEGETABLES AND PEARL
  BARLEY.
• PETIT MARMITE:-MADE FROM BEEF, CHICKEN,
  MARROW BONES AND VARIOUS VEGETABLES
  MADE AND SERVED IN A SMALL, COVERED
  EARTHENWARE CASSEROLE.
• POTAGE FERMIERE:-VEGETABLE BROTH MADE OF
  LEEKS,POTATOES,ONION AND TURNIPS.
• CHICKEN BROTH.
• SOUP BONNE FEMME.
PUREE SOUP
• PUREE ST GERMAIN:- PUREE OF GREEN
  SPLIT PEA SOUP.
• POTAGE BRETONNE:-PUREE OF HARICOT
  BEAN SOUP.
• PUREE EGYPTIENNE:- PUREE OF YELLOW
  SPLIT PEA SOUP.
• POTAGE PARMENTIER:-PUREE OF POTATO
  AND LEEK SOUP.
• POTAGE FRENEUSE:-PUREE OF TURNIP
  SOUP.
CREAM SOUP
• CRÈME D’ASPERGES:- CREAM OF
  ASPARAGUS SOUP.
• CRÈME DE CELERIS:-CREAM OF
  CELERY SOUP.
• CRÈME DE VOLAILLE:-CREAM OF
  CHICKEN SOUP.
• CRÈME DE POIS FRAIS:- CREAM OF
  PEAS SOUP.
VELOUTES SOUP
• VELOUTE DAME BLANCHE :- CHICKEN
  VELOUTE GARNISH WITH CHICKEN AND
  CREAM.
• VELOUTE COMTESSE :-ASPARAGUS
  VELOUTE GARNISHED WTH SORREL,ASP
  TIPS AND CREAM.
• VELOUTE BORLEY:- FISH VELOUTE WITH
  EGGYOLK AND CREAM.
• VELOUTE DORIA:- VELOUTE OF CUCUMBER
  WITH EGGYOLK ANDCREAM.
BISQUE SOUP
• BISQUE DE CREVETTES:- SHRIMP
  BISQUE FINISHED WITH CREAM.
• BISQUE D’ HOMARD:- LOBSTER
  BISQUE FINISHED WITH SAFFRON
  FLAVOURED MILK, BUTTER AND
  CREAM.
CHOWDER

• CLAM CHOWDER :-
  AMERICAN CLAMS
  SOUPSWITH
  CHOPPED ONIONS,
  PORK PEPPER,
  THYMEAND
  THICKENED WITH
  CRUSHED
  BISCUITS.
NATIONAL SOUPS
AVGOLEMONO:- A
GREEK CHICKEN
SOUP WITH LEMON
AND EGG.
COCK-A-LEEKIE:-
LEEK AND POTATO
SOUP MADE WITH
CHICKEN STOCK,
FROM SCOTLAND.
 GOULASH:- A
HUNGARIAN SOUP OF
BEEF, PAPRIKA AND
ONION.
 MINESTRONE:- - AN
ITALIAN VEGETABLE
SOUP.
NATIONAL SOUPS
MULLIGATAWNY SOUP:- AN ANGLO-
INDIAN CURRIED SOUP
VICHYSSOISE:- FRENCH COLD PURÉE
SOUP WITH POTATOES, LEEKS, AND
CREAM.
TURTLE SOUP:- BRITISH SOUP WITH
HERBS AND FLAVOURED WITH
SHERRY OR MADEIRA.
NATIONAL SOUPS
• GAZPACHO:- COLD SPANISH SOUP
  MADE FROM UNCOOKED CUCMBER,
  TOMATOES,ONIONS,GREEN PEPPER
  AND FLAVOURED WITH GARLIC.
• SOUPE A L’OIGNON:- CONSOMME
  GARNISHED WITH FRIED ONIONS
  GRATINATED MELBA TOAST WITH
  PARMESAN CHEESE.
SPECIAL SOUPS
• BIRD'S NEST - A CHINESE SOUP ACTUALLY
  MADE FROM THE WHITE OR BLACK NESTS
  OF A SMALL ASIAN BIRD.
• BOUILLABAISSE - A FRENCH SEAFOOD
  STEW MADE OF FISH, SHELLFISH, ONIONS,
  TOMATOES, WHITE WINE, OLIVE OIL,
  GARLIC, SAFFRON AND HERBS.
  EGG DROP SOUP:- A SAVORY CHINESE
  SOUP MADE FROM CRACKING EGGS INTO
  BOILING WATER OR BROTH.
SPECIAL SOUPS
• BRUNSWICK STEW - A HEARTY SQUIRREL
  MEAT AND ONION STEW ORIGINATING IN
  BRUNSWICK COUNTY, VIRGINIA, USA.
• CIOPPINO - A RICH ITALIAN SEAFOOD STEW
  MADE WITH TOMATOES AND A VARIETY OF
  FISH AND SHELLFISH, USUALLY HIGHLY-
  SPICED.
• COULIS - ORIGINALLY THIS TERM
  REFERRED TO THE JUICES FROM COOKED
  MEATS. IT CAN ALSO BE A THICK PURÉED
  SHELLFISH SOUP.
SPECIAL SOUPS
• MENUDO - A HEARTY, SPICY MEXICAN
  SOUP MADE WITH TRIPE, CALF'S FEET,
  CHILES, HOMINY AND SEASONINGS
  REPUTED TO BE A GREAT HANGOVER
  CURE.
• POSOLE - A MEXICAN THICK, HEARTY SOUP
  MADE OF PORK OR CHICKEN MEAT AND
  BROTH, HOMINY, ONION, GARLIC, DRIED
  CHILES AND CILANTRO AND SERVED WITH
  CHOPPED LETTUCE, RADISHES, ONIONS,
  CHEESE AND CILANTRO AS OPTIONAL
  ADDITIONS AT THE TABLE.
SPECIAL SOUPS
BOUROU-BOUROU - A VEGETABLE & PASTA
SOUP FROM THE ISLAND OF EASTER
ISLAND, GREECE.
FAKI SOUPA - A GREEK LENTIL SOUP, WITH
CARROTS, OLIVE OIL, HERBS AND POSSIBLY
TOMATO SAUCE OR VINEGAR.
FUFU AND EGUSI SOUP - A TRADITIONAL
SOUP FROM NIGERIA MADE WITH
VEGETABLES, MEAT, FISH, AND BALLS OF
GROUND MELON SEED .
SPECIAL SOUPS
• WATERZOOI - A BELGIAN FISH SOUP
• ŻUREK - A POLISH WHEAT SOUP WITH
  SAUSAGES OFTEN SERVED IN A
  BOWL MADE OF BREAD.
• REVITHIA - A GREEK CHICKPEA SOUP
FRUIT SOUPS
• FRUIT SOUPS ARE SERVED HOT OR COLD.
  SOME LIKE NORWEGIAN 'FRUKTSUPPE'
  MAY BE SERVED HOT AND RELY ON DRIED
  FRUIT SUCH AS RAISINS AND PRUNES AND
  SO COULD BE MADE IN ANY SEASON.
• FRUIT SOUPS MAY INCLUDE MILK, SWEET
  OR SAVOURY DUMPLINGS, SPICES, OR
  ALCOHOLIC BEVERAGES LIKE BRANDY OR
  CHAMPAGNE.
FRUIT SOUPS
• COLD FRUIT SOUPS ARE MOST COMMON IN
  SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN
  CUISINES WHILE HOT FRUIT SOUPS WITH MEAT
  APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND
  CHINESE CUISINES.
• WINTER MELON SOUP IS A CHINESE SOUP,
  USUALLY WITH A CHICKEN STOCK BASE. OFTEN
  INCLUDING OTHER VEGETABLES AND
  MUSHROOMS.
• ETROG A FRUIT SOUP MADE UP FROM THE
  CITRON USED IN JEWISH RITUAL AT THE FEAST .
DESSERT SOUPS

• GINATAAN, FILIPINO SOUP
  MADE FROM COCONUT
  MILK, MILK, FRUITS AND
  TAPIOCA PEARLS, SERVED
  HOT OR COLD.
• OSHIRUKO, A JAPANESE
  AZUKI BEAN SOUP
• TONG SUI, A COLLECTIVE
  TERM FOR CHINESE SWEET
  SOUPS.
• CHILLED BLUEBERRY
  SOUP.
• PEACH SOUP.
• CHOCOLATE SOUP.
SERVICE OF SOUP
• SOUP MUST BE SERVED PIPING HOT
  IN SOUP BOWLS,SOUP PLATES OR IN
  CONSOMME CUPS WITH AN
  UNDERLINER.
• DESSERT SPOON IS PLACED FOR
  CLEAR SOUP AND SOUP SPOON IS
  PLACED FOR THICK SOUPS.

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Soups

  • 1. SOUPS • SOUP IS A FOOD THAT IS MADE BY COMBINING INGREDIENTS SUCH AS MEAT AND VEGETABLES IN STOCK OR HOT/BOILING WATER, UNTIL THE FLAVOR IS EXTRACTED, FORMING A BROTH
  • 2. CLASSIFICATION SOUPS SOUPS THIN THIN THICK THICK COLD COLD NATIONAL NATIONAL UNPASSED UNPASSED PASSED PASSED PUREE PUREE CREAM CREAM CHOWDERS CHOWDERS BISQUES BISQUES VELOUTES VELOUTES BROTHS BROTHS CONSOMMES CONSOMMES BOULLLIONS BOULLLIONS
  • 3. CLASSIFICATION • TRADITIONALLY, SOUPS ARE CLASSIFIED INTO TWO BROAD GROUPS: CLEAR SOUPS AND THICK SOUPS. • THE ESTABLISHED FRENCH CLASSIFICATIONS OF CLEAR SOUPS ARE BOUILLON AND CONSOMMÉ.
  • 4. CLASSIFICATION • THICK SOUPS ARE CLASSIFIED DEPENDING UPON THE TYPE OF THICKENING AGENT USED • PURÉES ARE VEGETABLE SOUPS THICKENED WITH STARCH. • BISQUES ARE MADE FROM PURÉED SHELLFISH THICKENED WITH CREAM. • CREAM SOUPS ARE THICKENED WITH WITH EGGS, BUTTER AND CREAM. OTHER INGREDIENTS COMMONLY USED TO THICKEN SOUPS AND BROTHS INCLUDE RICE, FLOUR,GRAIN AND BÉCHAMEL SAUCE.
  • 5. CLASSIFICATION • CHOWDER:- SEAFOOD BASED AMERICAN SOUP THICKEND WITH POTATOES. • VELOUTÉS ARE THICKENED WITH EGGS, BUTTER AND CREAM. OTHER INGREDIENTS COMMONLY USED TO THICKEN SOUPS AND BROTHS INCLUDE RICE, FLOUR AND GRAIN.
  • 6. CONSOMMES • NAME • GARNISH • CONSOMME • SMALL CUBES OF BRUNOISE. VEGETABLES. • CONSOMME • CUBES OF CARROTS. CRECY. • JULIENNES OF • CONSOMME VEGETABLES. JULIENNE. • STRIPS OF • CONSOMME TRUFFLES CELESTINE. PANCAKE.
  • 7. CONSOMMES • NAME • GARNISH • CONSOMME XAVIER. • THREADED EGG. • CONSOMME DORIA. • CHICKEN QUENELLS AND CUCUMBER PELLETS. • JULLIENNES OF • CONSOMME CARMEN CAPSICUM,TOMATO AND BOILED RICE. • CONSOMME ROYAL. • DICES OF SAVOURY EGG CUSTARD.
  • 8. BROTHS • BROTH IS A LIQUID IN WHICH BONES, MEAT, FISH, CEREAL GRAINS, OR VEGETABLES HAVE BEEN SIMMERED AND STRAINED OUT. • SCOTCH BROTH:- A THICK SOUP MADE FROM BEEF OR MUTTON WITH VEGETABLES AND PEARL BARLEY. • PETIT MARMITE:-MADE FROM BEEF, CHICKEN, MARROW BONES AND VARIOUS VEGETABLES MADE AND SERVED IN A SMALL, COVERED EARTHENWARE CASSEROLE. • POTAGE FERMIERE:-VEGETABLE BROTH MADE OF LEEKS,POTATOES,ONION AND TURNIPS. • CHICKEN BROTH. • SOUP BONNE FEMME.
  • 9. PUREE SOUP • PUREE ST GERMAIN:- PUREE OF GREEN SPLIT PEA SOUP. • POTAGE BRETONNE:-PUREE OF HARICOT BEAN SOUP. • PUREE EGYPTIENNE:- PUREE OF YELLOW SPLIT PEA SOUP. • POTAGE PARMENTIER:-PUREE OF POTATO AND LEEK SOUP. • POTAGE FRENEUSE:-PUREE OF TURNIP SOUP.
  • 10. CREAM SOUP • CRÈME D’ASPERGES:- CREAM OF ASPARAGUS SOUP. • CRÈME DE CELERIS:-CREAM OF CELERY SOUP. • CRÈME DE VOLAILLE:-CREAM OF CHICKEN SOUP. • CRÈME DE POIS FRAIS:- CREAM OF PEAS SOUP.
  • 11. VELOUTES SOUP • VELOUTE DAME BLANCHE :- CHICKEN VELOUTE GARNISH WITH CHICKEN AND CREAM. • VELOUTE COMTESSE :-ASPARAGUS VELOUTE GARNISHED WTH SORREL,ASP TIPS AND CREAM. • VELOUTE BORLEY:- FISH VELOUTE WITH EGGYOLK AND CREAM. • VELOUTE DORIA:- VELOUTE OF CUCUMBER WITH EGGYOLK ANDCREAM.
  • 12. BISQUE SOUP • BISQUE DE CREVETTES:- SHRIMP BISQUE FINISHED WITH CREAM. • BISQUE D’ HOMARD:- LOBSTER BISQUE FINISHED WITH SAFFRON FLAVOURED MILK, BUTTER AND CREAM.
  • 13. CHOWDER • CLAM CHOWDER :- AMERICAN CLAMS SOUPSWITH CHOPPED ONIONS, PORK PEPPER, THYMEAND THICKENED WITH CRUSHED BISCUITS.
  • 14. NATIONAL SOUPS AVGOLEMONO:- A GREEK CHICKEN SOUP WITH LEMON AND EGG. COCK-A-LEEKIE:- LEEK AND POTATO SOUP MADE WITH CHICKEN STOCK, FROM SCOTLAND. GOULASH:- A HUNGARIAN SOUP OF BEEF, PAPRIKA AND ONION. MINESTRONE:- - AN ITALIAN VEGETABLE SOUP.
  • 15. NATIONAL SOUPS MULLIGATAWNY SOUP:- AN ANGLO- INDIAN CURRIED SOUP VICHYSSOISE:- FRENCH COLD PURÉE SOUP WITH POTATOES, LEEKS, AND CREAM. TURTLE SOUP:- BRITISH SOUP WITH HERBS AND FLAVOURED WITH SHERRY OR MADEIRA.
  • 16. NATIONAL SOUPS • GAZPACHO:- COLD SPANISH SOUP MADE FROM UNCOOKED CUCMBER, TOMATOES,ONIONS,GREEN PEPPER AND FLAVOURED WITH GARLIC. • SOUPE A L’OIGNON:- CONSOMME GARNISHED WITH FRIED ONIONS GRATINATED MELBA TOAST WITH PARMESAN CHEESE.
  • 17. SPECIAL SOUPS • BIRD'S NEST - A CHINESE SOUP ACTUALLY MADE FROM THE WHITE OR BLACK NESTS OF A SMALL ASIAN BIRD. • BOUILLABAISSE - A FRENCH SEAFOOD STEW MADE OF FISH, SHELLFISH, ONIONS, TOMATOES, WHITE WINE, OLIVE OIL, GARLIC, SAFFRON AND HERBS. EGG DROP SOUP:- A SAVORY CHINESE SOUP MADE FROM CRACKING EGGS INTO BOILING WATER OR BROTH.
  • 18. SPECIAL SOUPS • BRUNSWICK STEW - A HEARTY SQUIRREL MEAT AND ONION STEW ORIGINATING IN BRUNSWICK COUNTY, VIRGINIA, USA. • CIOPPINO - A RICH ITALIAN SEAFOOD STEW MADE WITH TOMATOES AND A VARIETY OF FISH AND SHELLFISH, USUALLY HIGHLY- SPICED. • COULIS - ORIGINALLY THIS TERM REFERRED TO THE JUICES FROM COOKED MEATS. IT CAN ALSO BE A THICK PURÉED SHELLFISH SOUP.
  • 19. SPECIAL SOUPS • MENUDO - A HEARTY, SPICY MEXICAN SOUP MADE WITH TRIPE, CALF'S FEET, CHILES, HOMINY AND SEASONINGS REPUTED TO BE A GREAT HANGOVER CURE. • POSOLE - A MEXICAN THICK, HEARTY SOUP MADE OF PORK OR CHICKEN MEAT AND BROTH, HOMINY, ONION, GARLIC, DRIED CHILES AND CILANTRO AND SERVED WITH CHOPPED LETTUCE, RADISHES, ONIONS, CHEESE AND CILANTRO AS OPTIONAL ADDITIONS AT THE TABLE.
  • 20. SPECIAL SOUPS BOUROU-BOUROU - A VEGETABLE & PASTA SOUP FROM THE ISLAND OF EASTER ISLAND, GREECE. FAKI SOUPA - A GREEK LENTIL SOUP, WITH CARROTS, OLIVE OIL, HERBS AND POSSIBLY TOMATO SAUCE OR VINEGAR. FUFU AND EGUSI SOUP - A TRADITIONAL SOUP FROM NIGERIA MADE WITH VEGETABLES, MEAT, FISH, AND BALLS OF GROUND MELON SEED .
  • 21. SPECIAL SOUPS • WATERZOOI - A BELGIAN FISH SOUP • ŻUREK - A POLISH WHEAT SOUP WITH SAUSAGES OFTEN SERVED IN A BOWL MADE OF BREAD. • REVITHIA - A GREEK CHICKPEA SOUP
  • 22. FRUIT SOUPS • FRUIT SOUPS ARE SERVED HOT OR COLD. SOME LIKE NORWEGIAN 'FRUKTSUPPE' MAY BE SERVED HOT AND RELY ON DRIED FRUIT SUCH AS RAISINS AND PRUNES AND SO COULD BE MADE IN ANY SEASON. • FRUIT SOUPS MAY INCLUDE MILK, SWEET OR SAVOURY DUMPLINGS, SPICES, OR ALCOHOLIC BEVERAGES LIKE BRANDY OR CHAMPAGNE.
  • 23. FRUIT SOUPS • COLD FRUIT SOUPS ARE MOST COMMON IN SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN CUISINES WHILE HOT FRUIT SOUPS WITH MEAT APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND CHINESE CUISINES. • WINTER MELON SOUP IS A CHINESE SOUP, USUALLY WITH A CHICKEN STOCK BASE. OFTEN INCLUDING OTHER VEGETABLES AND MUSHROOMS. • ETROG A FRUIT SOUP MADE UP FROM THE CITRON USED IN JEWISH RITUAL AT THE FEAST .
  • 24. DESSERT SOUPS • GINATAAN, FILIPINO SOUP MADE FROM COCONUT MILK, MILK, FRUITS AND TAPIOCA PEARLS, SERVED HOT OR COLD. • OSHIRUKO, A JAPANESE AZUKI BEAN SOUP • TONG SUI, A COLLECTIVE TERM FOR CHINESE SWEET SOUPS. • CHILLED BLUEBERRY SOUP. • PEACH SOUP. • CHOCOLATE SOUP.
  • 25. SERVICE OF SOUP • SOUP MUST BE SERVED PIPING HOT IN SOUP BOWLS,SOUP PLATES OR IN CONSOMME CUPS WITH AN UNDERLINER. • DESSERT SPOON IS PLACED FOR CLEAR SOUP AND SOUP SPOON IS PLACED FOR THICK SOUPS.