IIHM JAIPUR

2.  Soups are flavoured and nutritious liquid food
served at the beginning of a meal or a snack.
 In French classical menu soups is called as potage.
 Traditionally in France, soupe was a slice of bread
on which the contents of a cooking pot was
poured.
 Soups are designated as unstrained vegetable meat
or fish soups garnished with bread, pasta, and rice.

3.  Clear soups-
a) Broths
b) consommé
 Thick soups-
a) Puree
b) Veloute
c) Cream
d) Bisque
e) Chowder
 Cold soups
 International soups.

4.  A broth is a stocked based soup, which is not
thickened.
 It is served un-passed and garnished with chopped
herbs, vegetables, or meats.
 For eg:-minestrone, scotch broth etc.

5.  A consommé is a clear soup which is clarified with egg
white.
 It is an old saying that if one can read the date on the
dime thrown in four litres of consommé, then it is a
good consommé.
 It is named after the garnish used in the soup.

6.  Puree soups are thick soups made by cooking and then
pureeing vegetables or ingredients used in the soups.
 For eg:- Lentil soups, potato soups, etc
 One can roast the vegetables to give a better flavour.

7.  A veloute is a thick soup, which is thickened with
a blond roux, passed and finished with a liaison.
 They may be vegetable or chicken stock based, for
eg:- volute of chicken.

8.  A cream soup is a passed thick soup.
 It may be of vegetable or meat based, mostly
vegetables are used for making cream soup.
 For eg:- cream of tomato, cream of mushroom,
cream of chicken.

9.  It is a shellfish based soup, which is passed and
may be garnished with dices of the food used.
 Traditionally it is thickened with rice and finished
with cream.
 For eg:- lobster bisque.

10.  Traditionally based on seafood and thickened with
potato and finished with cream and milk.
 For eg:- clam chowder, seafood chowder
 Chowders are from the US and the most classical
version from Manhattan and hence the name
Manhattan chowder.

11.  As the name suggest these soups are served cold
but not chilled.
 Chilling would dull the flavour and the soup would
taste blend.
 For eg:- jellied consommé, gazpacho

12.  These do not form a seperate classification as they
represent the region of origion.
 For eg:- green trutle soup from England, French
onion soup from France, Mulligatawny from India.