Soups

SOUPS
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INTRODUCTION
• Soup is a liquid food consisting of meat,
seafood, vegetables, cereals or poultry. They
play an important role on the menu and are
regarded as appetizers as they stimulate the
appetite for the higher foods to follow. On the
menu they are served as the first course, if hors
d'oeuvres are not being served.

Classification of Soups
Soups
Thin Soups Thick Soups Special & National
Soups
Consommés Broths
Purees Creams Veloutes Chowders
Bisques Coulis

THIN SOUPS
• THIN soups include broths made from meat,
poultry, game, fish or vegetables as well as
consommés, which are broths clarified to
remove the impurities.

THICK SOUPS
• Thick soups include cream soups and puree
soups. The most common cream soups are
those made from vegetables cooked in a liquid
that is thickened with starch and pureed; cream
is then incorporated to add richness and
flavour. Puree soups are generally made from
starchy vegetables or legumes. After the main
ingredient is simmered in a liquid, the mixture-
or a portion of it- is pureed.

Special & National Soups
• SPECIAL & NATIONAL SOUP (notably
Mulligatawny and minestrone as well as cold
soups such as Gazpacho and fruit soups) are
neither clear nor thick soups. Rather, they use
special preparation methods or a combination
of the methods mentioned above.

SOUPS
• A soup's quality is determined by its flavour,
appearance and texture. A good soup be full
flavoured, with no off or sour tastes. Flavours
from each of the soup's ingredients should be
crystal clear. The vegetables in vegetable soup
should be brightly coloured, not gray.

CONSOMME
• Consommé is a concentrated, thin, clear soup
made from meat, poultry or fish. The word has
the same origin as consummate, meaning to
bring to completion or perfection. A
consommé is cooked long enough for most of
the nutritive properties of the ingredients to be
extracted in to the liquid.

BROTH
• Broths are made from meat, poultry, fish or
vegetables cooked in a liquid. An especially
full-flavoured broth results when a stock and
not just water is used as the liquid. Cuts of
meat from the shank, neck or shoulder result in
more flavourful broths, as will the flesh of
mature poultry. Proper temperature, skimming
and straining help produce well flavoured,
clear broths.

STOCK,CONSOMME & BROTH
• Stock is liquid that is made from boiling bones
and veges together for a longish period of time , it
is the base for all soups, sauces etc.
• a consomme is a very clear delicate soup that is
garnished in different ways and takes lots of love
and care to make it what it is . Its normally a
clarified soup
• a broth is the next step up from a consomme, in
that it is generally thicker with more body and
texture in the soup
both consommes and broths are light gentle soups

Thick Soups
CREAMS SOUP
• Cream Soups: Most cream soups are made by
simmering the main flavouring ingredient (for
example, broccoli for cream of broccoli soup) in a
white stock or thin veloute sauce to which seasonings
have been added. The mixture is then pureed and
strained. After the consistency has been adjusted, _the
soup is finished by adding cream. In classic cuisine,
thin béchamel sauce is often used as the base for
cream soups and can n be substituted for veloute I
many cream soup recipes, if desired.

PUREE SOUPS
• Puree Soups: Puree soups are hearty soups
made by cooking starchy vegetables or
legumes in a stock or broth, then pureeing all
or a portion of them to thicken the soup. Puree
soups are similar to cream soups in that they
both consist of a main ingredient that is first
cooked in a liquid, then puree.

VELOUTES
• Veloutes: veloute as soups is similar to other sauces,
but differs from purees, as they require a thickening
element and a roux. Veloute is made by preparing
roux and adding stock and the pureed vegetable or
meat and hot milk is blended in, to produce as smooth
soup.
• Finishing of Veloutes is done by a liaison i.e. cream
and egg yolks, as it enhance the taste and texture.
Examples of Veloutes are Chicken veloute, celery
veloute and almond veloute.

BISQUES
• Bisques: Traditional bisques are shellfish
soups thickened with cooked rice. Today
bisques are prepared using a combination of
the cream and puree soup procedures. They are
generally made from shrimp, lobster or
crayfish and are thickened with a roux instead
of rice for better stability and consistency.

CHOWDERS
• Chowders: An American soup resembling as stew
made of meat, fish or vegetable with milk, salted pork
and various seasonings. Crackers are generally added
just before serving.
• Chowders are hearty soups with chunks of the main
ingredients and garnishes. With some exceptions
chowders contain milk or cream. Although there are
thin chowders, most chowders are thickened with
roux. The procedures for making chowders are
similar to those for making cram soups except that
chowders are not pureed and strained before the
cream is added.

COULIS
• Coulis: A term often used for thick soups
made with a pure of shellfish, e.g. Coulis de
crabes. Sometimes the term also used for
liquid purees such as chicken, game or
vegetables

National and Regional Types
• Avgolemono: It is a soup made of rice cooked in
meat broth. It is finished with well beaten eggs and
fresh lemon juice. This is from Greece.
• Minestrone: It is an Italian thick soup made of any
vegetables available at the market.
• Mulligatawny: It is a cream of curry soup which is
considered to be a classical example of Indian
national soup.

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Soups

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Soups