Maranan, Rhealyn M.

CA1

CLOHS 1A

3 TYPES OF SOUPS WITH THEIR EXAMPLES

1. Clear Soups

A soup is a liquid food especially with a meat, fish, or vegetable stock as a base and often
containing pieces of solid food.

o Broth or Bouillon
Bouillon is a clear, flavorful broth made by simmering beef, chicken or vegetables and
other ingredients. The main difference between bouillon and stock is that bouillon is made
by simmering meat, whereas stock is made by simmering bones.

Ingredients
 1/4 cup onion chopped
 1/4 cup celery chopped
 1/4 cup carrot grated
 1/4 cup tomatoes chopped
 1 tbsp. garlic powder
 1 tsp onion powder
 1 tsp ground black pepper
 1  beef bouillon cube
 1 cup hot water

Instructions

1. In a Dutch oven sprayed with non-stick cooking spray over medium heat, cook onions, celery
and carrots for five minutes, or until tender.

2. Add tomatoes, garlic powder, onion powder, and pepper, and cook for two minutes longer.

3. In a small bowl or cup, add bouillon cube to water. When dissolved, add it to vegetables.
Allow soup to simmer over medium heat for 10 minutes. Serve warm.

o Consommés
Consommé is a strong, rich, flavorful soup made by concentrating and clarifying
stock. The word consommé means "completed" or "concentrated" in French.

Ingredients
 300 g of chicken breast, skinless, cut into cubes
 2 shallots, roughly chopped
 6 egg whites
  1 L chicken stock, good quality
 Salt

Instructions
1. Blend the chicken breast and shallot in a food processor until minced
2. Whisk the egg whites until just starting to foam and mix with the chicken and shallot and a
good pinch of salt
3. Pour the stock into a heavy-bottomed saucepan and whisk in the egg white mixture
4. on a gentle heat, bring the stock to a simmer, whisking regularly so that the mixture does not
stick to the bottom of the pan – do not let the stock boil
The egg whites will start to coagulate and float to the top creating a ‘raft’. Make a small hole in
the edge of the raft with a ladle; this will enable you to see if all the egg white has risen to the
top of the stock
6. Carefully agitate the bottom of the pan with a spatula to loosen any raft that may be caught
7. Taste the stock and add salt if required
8. When the raft is solid and you can no longer see impurities rising to the surface, remove the
pan from the heat
9. Using a ladle, gently take the consommé from the hole in the raft and strain through doubled-
up muslin cloth into a container, being careful not to disturb the rest of the raft. If the raft is
broken up, it will result in a cloudy stock
10. Leave the liquid to pass through the muslin slowly, do not push it through
11. Chill the consommé in the fridge; once it is cold you will be able to remove any fat that has
gathered on the surface with a ladle. It is now ready to use.

o Vegetable Soup
Vegetable soup is also based on stock or broth. It is thicker than broths but still clear. It
could be made by one or more vegetables. Meat, poultry, and starches can be added.

Ingredients
 2 tbsp. olive oil
 1 1/2 cups chopped yellow onion (1 medium)
 2 cups peeled and chopped carrots (about 5)
 1 1/4 cups chopped celery (about 3)
 4 cloves garlic , minced
 4 (14.5 oz.) cans low-sodium chicken broth* or vegetable broth
 2 (14.5 oz.) cans diced tomatoes (undrained)
 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
 1/3 cup chopped fresh parsley
 2 bay leaves
 1/2 tsp dried thyme
 Salt and freshly ground black pepper
 1 1/2 cups chopped frozen or fresh green beans
 1 1/4 cups frozen or fresh corn
 1 cup frozen or fresh peas
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add onions, carrots, and celery and sauté 4 minutes then add garlic and sauté 30
seconds longer.
3. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and
pepper to taste*.
4. Bring to a boil, and then add green beans.
5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender,
about 20 - 30 minutes.
6. Add corn and peas and cook 5 minutes longer. Serve warm.

2. Thick Soup
Thick soups are opaque rather than transparent. They are thickened either by adding
a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide
a heavier consistency. Thick soups are further classified depending upon the thickening
agents used.
o Vegetable Purée
Purée soups are made by simmering dried or fresh vegetables, especially high-
starch vegetables, in stock or water, then puréeing the soup. Purées are normally
based on starchy ingredients.  Purée soups are not as smooth and refined as cream
soups but are heartier and coarser in texture and character.

Ingredients
 2 tablespoons olive oil
 1 onion, coarsely chopped
 Coarse salt and ground pepper
 Vegetable of choice, such as butternut squash, carrots, celery, and broccoli
 1 can (14.5 ounces) reduced-sodium chicken broth
 1 to 3 teaspoons fresh lemon juice

Instructions
1. In a large Dutch oven or pot, heat oil over medium. Add onion. Add salt. Cook and stir
occasionally until softened, 5 to 7 minutes.
2. Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce
heat to medium, and simmer until vegetable is tender, about 20 minutes.
3. Working in batches, puree broth, and vegetables in a blender until smooth, transferring to
a clean pot as you work. To prevent spattering, fill blender only halfway, and allow heat to
escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups
consistency with a little water if necessary. Add salt, pepper, and lemon juice to taste.
 o Crab and Shrimp Seafood Bisque
Bisque is a soup that is made from seafood or shell fish. This seafood bisque is made
with crab and shrimp, but you may choose to substitute seafood or add a third, such
as lobster, scallops, or firm, flaked fish. 
Ingredients

 3 tablespoons butter
 2 tablespoons green onion, chopped
 2 tablespoons celery, chopped
 3 tablespoons all-purpose flour
 2 1/2 cups milk
 1/2 teaspoon ground black pepper
 1 tablespoon tomato paste
 1 cup heavy whipping cream
 8 ounces crab meat
 8 ounces cooked baby shrimp, or other seafood
 2 tablespoon sherry wine

Instructions

1. Gather the ingredients.

2. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the
chopped green onion and celery. Sauté, stirring, until tender.

3. Blend the flour into the butter and vegetables until well incorporated. Continue cooking,
stirring, for about 2 minutes.

4. Warm the milk in another saucepan over medium heat.

5. Slowly stir in the warmed milk and continue cooking and stirring until thickened.

6. Add the freshly ground black pepper, tomato paste, and heavy cream.

7. If desired, puree the soup in a blender or food processor at this point and then return it to
the saucepan. 

8. Stir in the crab, shrimp, and the sherry. Bring to a simmer.

9. Serve hot.

o Corn Chowder
 Chowder is a type of soup or stew often prepared with milk or cream and thickened with
broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood
or vegetable.

INGREDIENTS
 6 slices bacon, cut into small strips
 1 large onion, chopped
 1 lb. russet potatoes, cut into small cubes
 4 c. low-sodium chicken stock
 2 tbsp. all-purpose flour
 1/2 c. milk
 3 c. corn
 1/2 c. heavy cream
 1 c. white Cheddar
 kosher salt
 Freshly ground black pepper
 1 tbsp. Chopped chives, for garnish

INSTRUCTIONS

1. In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel
lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4
minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and
simmer for about 10 minutes, or until the potatoes are tender.
2. When potatoes are tender, whisk flour into milk and stir into pot. Add corn, cream, cheese,
and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes
more.
3. Season with salt and pepper, garnish with chives and serve.

3. Specialty Soups

There are some soups that do not fit into the above categories. Specialty Soups are cooked in
some countries or regions.

o Minestrone
Minestrone is a thick soup of Italian origin made with vegetables, often with the addition
of pasta or rice, sometimes both. Common ingredients include beans, onions, celery,
carrots, stock, and tomatoes. There is no set recipe for minestrone, since it can be
usually made out of whatever vegetables one has.

Ingredients

 macaroni or other small pasta shape (you can sub in gluten-free pasta if you like)
 extra-virgin olive oil, plus more for garnish
  onion
 chopped garlic
 carrots
  celery
 dry Italian seasoning
  salt
 dry white wine
 vegetable broth
 zucchini
 canned whole peeled tomatoes, preferably Italian plum tomatoes
 canned red kidney beans
 basil
 Grated Parmesan cheese for serving

Instructions

1. Cook the pasta separately.  Minestrone is tricky if the pasta is in the pot at the same
time. Cooking the pasta in another pot eliminates the guesswork.
2. Start with a good soup pot. The thickness of the bottom is important, because it will
prevent the food from burning.
3. Cook the onion and garlic first to get a little caramelization (that means the natural
sugars have started browning) before adding in the carrots and celery which will
contribute moisture and slow the browning process.
4. Add the dry herbs in with the veggies before the liquid is added. This will
help bloom them so they will be more flavorful.
5. Look for fond on the bottom of the pot. Fond is the tasty browned bits that stick to the
pan.
6. Deglaze with white wine, which is acidic. This is important because it helps to draw up
the fond. Acidity also helps to brighten and balance the other flavors in the Minestrone.
Wine (or any alcohol) as an ingredient also helps our taste buds perceive flavor.
7. Choose a great vegetable broth. Of course making your own stock is always a great
idea, just make sure to peel your vegetables- peels are bitter and are for compost and
chickens, not for stock. If you do make your own vegetable or chicken stock, increase
the added salt by 1/2 teaspoon to compensate.
8. Add the zucchini in with the broth because the other veggies have had a head start
already. The zucchini on the other hand not only cooks quickly but it won’t caramelize in
 the first place so there is no point in sautéing it with the onions etc. That’s because it is
very high water content, and to caramelize it you need a much dryer and hotter
environment- like a pretty empty hot skillet with oil or a hot oven with oil or a grill with oil.
9. Use whole Italian canned tomatoes and crush them by hand into the soup. Look for
those with the label that says San Marzano. Use the tomato sauce from the can too.
10. Finish by stirring the beans and pasta into the soup and just heat it through. That will
ensure the pasta doesn’t become overcooked and the beans will not break down.
11. Stir in the basil after the Minestrone comes off the heat. Fresh basil has volatile
compounds our noses pick up, but they evaporate quickly when heated. So stirring the
basil in at the end will keep as much fresh basil flavor for serving.
12. Finish it the way the Italians would with a drizzle of more (good) Italian extra-virgin olive
oil. Add on Parmesan cheese too- but if you’re vegan you can skip it.

o Creole Chicken Gumbo Soup

Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state
cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish,
a thickener, and what Louisianans call the "Holy Trinity" of vegetables, namely
celery, bell peppers, and onions.

Ingredients

 1 tablespoon margarine or butter

 ½ cup chopped green bell pepper
 ½ cup chopped onion
 1 garlic clove, minced
 1 tablespoon all-purpose flour
 1 cup water
 1 (14 1/2-oz.) can ready-to-serve chicken broth
 1 (14.5-oz.) can no-salt-added whole tomatoes, undrained, cut up
 1 (10-oz.) pkg. frozen cut okra
 1 ½ cups cubed cooked chicken
 ¼ cup uncooked regular long-grain white rice
 ¼ teaspoon dried thyme leaves
 1 bay leaf
 4 to 8 drops hot pepper sauce

Instructions
 1. In large nonstick saucepan, melt margarine over medium heat. Add bell pepper, onion,
garlic, and flour; cook and stir until flour is light golden brown.
2. Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook
10 minutes. Uncover; cook an additional 10 to 15 minutes or until okra is tender, stirring
occasionally. Remove bay leaf.

o Peanut Butter Soup

The popularity of peanut butter soup, in the name of West African peanut soup has
spread like wildfire over the past couple of years. Peanut-based sauces have been
said to originate from the Mandinka people of Mali.

Ingredients

 2 medium onions (peeled and kept whole)

 3 large tomatoes
 1 whole chicken (cut into pieces)
 8 garden eggs (African aubergine)
 15 okra pods
 1 scotch bonnet pepper
 1 piece ginger (1 inch, freshly grated)
 3 bay leaves
 6 tablespoons peanut butter (heaped)
 1.8 liters chicken stock (use reduced salt stock cubes if using)

Instructions

1. Place the chicken into the pot. Place whole, peeled onions, pepper, grated ginger, and the
tomatoes into the pot. Add the chicken stock to the pot and place onto the stove to cook
on high heat.

2. Bring the pot to the boil and reduce to simmer for 10 to 15 minutes until the onions and
tomatoes are soft and tender. Remove them from the pot and place into a blender. You
may wish to remove the skins from the tomatoes.

3. Liquidize the soft vegetables in a blender. Pour the smoothe vegetable blend back into the
pot and allow simmering for 20 minutes. Cut the end of the garden eggs and make a
cross-shaped incision into the garden egg, not too deep as the garden eggs should remain
whole. Put them into the soup.

4. During this time, make the peanut butter sauce by using the following instructions. It will be
added to the soup once made. In a small saucepan over a gentle heat, melt the peanut
butter until it is very runny. Begin to add water a little at a time to the pot. This process is
similar to adding milk or water to a roux, so extra care needs to be taken to ensure it does
not burn or form lumps. 
5. When the peanut butter mixes adequately with the water to form a smooth sauce, allow it
to simmer for 15 minutes before adding it into the soup. Once mixed with water, add the
smooth peanut sauce directly into the pot and simmer together with the soup. The sauce
will split and peanut oil will begin to separate from the sauce and float on the surface. 

6. Cut the ends off the okra and add them into the soup. Simmer for 10 minutes then check
seasoning. The soup is ready to serve.