The classification of

soups

Techniques and culinary methods

Chef Samantha Rodal Jiménez

GA21

Piedragil Sanchez Ivanna

Monday ,20 June

WHAT EXACTLY IS
SOUP?
A soup is a flavourful and nutritious liquid food served at the
beginning of a meal or a snack. Traditionally in France, soupé
was a slice of bread on which the contents of a cooking pot was
poured. Soup was designated as unstrained vegetable meat or
fish soups garnished with bread, pasta, or rice.
However, it is the good stock which gives the body or strength
to the soup.

Certain soups are thick and creamy and they could be

just pureed or thickened with flour and milk, for
example, cream soups.

Certain shellfish soups are thickened with rice and

pureed. It is very important to focus on the texture of a
particular soup, as textures are peculiar to many soups.

A clear soup will be served crystal clear and the

thick creamy soups should have a smooth
velvety finish. Characteristic of one soup might
differ from another, but few most important
points are to be kept in mind while preparing
soups. Each soup should reflect its own
identity.

The flavour of the main ingredient used should

remain prominent. Consommé should be clear
and not cloudy, and broth should contain even
cuts of meats and vegetables, so that it is
pleasing to an eyes. The presentation of a soup
is also very important as we know that this
would create the first impression on guests.

In this activity we will see different types of soups,

their classification, categories and characteristics.
It is important to know to identify each one and
their differences because their characteristics are
not kind of the same, and not all the ingredients
goes well with each type of soup.
 CLEAR SOUPS
Most of the clear soups are cristal clear, flavoured,
nutritious liquid, and it is prepared without a thickening
agent. Food items should be floating in soups. It can be
classified into passed and unpassed.

1.
Broth
A broth is a stock-based soup, which is not
thickened. It is served unpassed and garnished
with chopped herbs, vegetables, or meats. For
example, minestrone, scotch broth, etc.

2.
Consommé

It is a strongly flavoured clarified soup. It,s

flavour is increased by the addition of meat,
poultry, herbs, and seasonings. It is prepared
with minced meat, diced carrot, turnips,
onions, celery, egg white, seasonings.
 THICK SOUPS
As the name suggests They are thick soups and
thickened with a thickening agent, such as a roux, or by
puréeing one or more of their ingredients to provide a
heavier consistency.

1.
Pureé
Starchy vegetables such as potatoes, pumpkin
etc, and cereals are used to make puree soup.
When pureeing this ingredient in soup, usually
act as self thickness so there is no need for any
extra thickening agent

2.
Velouté
Veloute soups are similar to other veloute sauces, but
here veloute is less concentrated and thin soups. Veloute
is made by preparing roux, adding stock and the puree of
vegetables, meat, poultry and fish.
Hot milk is blended in soup to produce a smoothness of
the soup. Finished the soup by using liaison (cream &
egg yolks), as it enhances the taste and texture.

 3.
Cream
A cream soup is a passed thick soup. It may be vegetable based or even
meat based; but most commonly vegetables are used to prepare cream
soups. In classical recipes it is thickened with béchamel and finished with
cream. Examples include cream of tomato, cream of mushroom, cream of
chicken, etc. Modern trends, however, avoid usage of béchamel sauce
because of health reasons and to retain the delicate flavours of the
vegetable

4.
Bisque
It is made of any shellfish puree, thickened with rice or cream and it
is a slightly thick soup. The small particles of cooked shellfish
should be floating in the soup. A small amount of wine is added for
flavour and colour.

5.
Chowder

It is originated from America. They are thick heavy soups. thickened

with potato. The base of the soup is either milk or tomato. Chowder
consists of potatoes, onion, pieces of bacon, various seasonings and
seafood
 COLD SOUPS
Cold soups are those which include natural gelatin or adding gelatin powder,
or those that are thickened with starch or puree.

Cold soups are served cold but not chilled because chilling can dull the
flavours and aroma of the soup. It can be thick or thin and passed or unpassed,
cold soups do not form separate classification.

Many soups that are prepared to be a hot soup can be changed into a cold
soup by simply chilling them and making minor alterations to the structure and
flavour.

1.
Vichyssoise

2.
Gazpacho

3.
Cucumber soup
 INTERNATIONAL SOUPS
international soups are those soups which are originated
from the different places and locality within the different
countries. These soups are basically having a great
tradition and that’s why they are known by their country.

1.
French onion soup

2.
Miso soup:
Japan
3.
Caldo gallego:
Spain

4.
Caldo
tlalpeño:
Mexico
5.
Orzo soup:
Egypt
 CONCLUTIONS

For conclude this activity we learned and reforce

the knowledge that the chef gave us in the past
lessons. It is important to know the differences of
each type of soup because there are soups that are
similar to others but there are not the same, some
soups needs a thickening agent and some others
can be thickened by themselves, we can identify
them by looking the ingredients and the
composition of each one. So it’s a whole word of
different soups with a lot of different ingredients. I
believe the important part is the base made of a
good stock, can be white, brown or fumet, it
depends on the protein or ingredientes that you will
use .

REFERENCES

S. (2020, 19 abril). Classification of Soup. Shivesh’s

Kitchen.
https://www.shiveshskitchen.com/2015/08/classifica
tion-of-soup.html
Rajak, H. (2021, 28 julio). Classification of Soup with
Examples. Hmhub. https://hmhub.in/classification-
of-soup-with-examples/
D., & Profile, V. M. C. (2019, 8 octubre). 2 Types of
Cold Soup You Should Know as A Chef. Chef Q.
https://chefqtrainer.blogspot.com/2019/10/2-types-
of-cold-soup-you-should-know-as.html
Arab News. (2021, 19 enero). 6 Middle Eastern
soups to try this winter. Arab News.
https://www.arabnews.com/node/1795026/6-
middle-eastern-soups-try-winter