Soups

Prepared By: Prof. Catherine I. Delgado, MSIT, LPT

Learning Objectives

1. Recognize different classifications of soup

2. Prepare and garnish different kinds of soup
(clear soups, thick soups, and other soups.
3. Understand the proper cooling of soup

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 Soups
came from the word “sop” that originates from Germany, where the
vulgar Latin word “suppa” came from, which means a piece of bread
soaked in thick stew.

The French word “souppe” means “soup” or “broth”

It is typically a liquid dish made with ingredients from meat, poultry, fish,
and vegetables with stock
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It is regarded as an appetizer because it stimulates the appetite before

heavier food is served

It cleanses and reconditions the palate

Is served as the second course of the menu if there is hors d’oeuvres,

and first if not being served.
“ Quotations are
commonly printed
as a means of
inspiration and to
invoke philosophical
thoughts from the
reader.

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Classification
of
Soups
3 Basic Categories of Soups
1. Clear or Unthickened soups
• Broths
• Consommé soup
• Vegetable soup

2. Thick soup
• Cream soup
• Puree soup

3. Other soups
• Bisque
• Chowder
• Cold soup
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Clear Soups
❑ All clear soups are made with a clear
and unthickened broth or stock
❑ They may be served plain, or they can
be garnished with vegetables and 7
meats
❑ Soups are primarily made from broths,
which may be served as a finished
dish, though they are used as base for
other soups or refine (clarified)
consommés
 Clear Soups
1. Broths

The stock has

On the other
Are flavorful richer gelatin
hand, stocks
liquids content
are prepared
prepared by brought by the
by simmering Both stocks
simmering cartilages and
bones and and broths
meats and/or connective
vegetables, serve as
vegetables for tissue of the
which are bases for
a long time bones, while
generally soups
and may be broth has a
used to make
served as a more distinct
other items.
finished dish. flavor of meat.

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 2. Consommés
Clear Soups

Is a rich, concentrated, flavorful stock or broth that has

been clarified .

Stock or broth is reduced to evaporate some water to

produce a rich and more concentrated flavor

Flavor is the most essential characteristic of consommé,

and clarification is its second most important strength

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 Clear Soups
3. Vegetable Soup

Are made of clear stocks or broth and are not necessarily clarified

A complex idea can be

stocks areconveyed with
soups just a single still
Usually, meat stock or broth is used for vegetable soups, while vegetables
used for vegetarian

image, namely making it

Sometimes,possible to are
pasta and grains absorb
added, as large
well as other vegetables, for a
more flavorful soup
amounts of data quickly.
In cooking vegetables, it is essential to ensure that vegetables are added
at the appropriate time to ensure that all ingredients are prepared at the
same time. (There are no undercooked or overcooked ingredients)

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 Remember:

▪ A clear meat is a mixture of:

▫ egg whites, ground meats,
mirepoix, bouquet garni, acidic
product, oignonbrule, and
tomatoes or lemon juice or
wine

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 Thick Soups
❑ Is thickened and unclear
❑ Thick soups are classified according to the thickening
agent used. 12

❑ Roux, starch from potatoes or rice, reducing

cream, or by producing a mother sauce, such as a
veloute for the soup base, are some of the
thickening agents and techniques used for
thickening the soup
 Thick Soups
1. Cream Soup
Are derived from thickening agents such
as roux, beurre manie, liaison, or other
starch and finished with cream or milk

Milk thins the soup while adding richness,

whereas cream adds more richness
without thinning the soup.
• Because a cream soup is made out of milk or
cream, curdling may occur
• Thus, the presence of roux and other starches
can help stabilize the milk or cream
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 1. Cream Soup

❑ An excellent cream soup has the

consistency of heavy cream (consistency)
❑ It should be smooth and not too thick,
lumpy, or pasty (texture)
❑ The cream soup should have a distinct
flavor and should not be starchy (flavor)
❑ Cream soups are usually named after the
main ingredient of the soup Cream of Celery Soup
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 Guidelines to Prevent Cream soup
from Curdling
1. Do not merge milk to simmering soup without
the presence of roux or other starches. The
stock must be thickened before adding milk,
and milk should be thickened before being
added to the soup.
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2. Do not merge milk or cream into a simmering
soup. Milk or cream should be tempered
before it is gradually added to a hot soup.
3. Do not boil the soup after milk or cream is
added.
 2. Puree Soup
Thick Soups
Is thickened by pureeing one or more ingredients in the
soup

Is made by simmering starchy vegetables or legumes in

the stock or broth then pureeing the ingredients.

Adding starch to a puree soup is not necessary, for it is

already naturally thick.

Adding cream or milk is only optional.

Puree soups are not smooth, they are coarser than

cream soups and typically not strained after pureeing 16
Other
Soups ❑ Special methods or
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combination methods
used from clear soups
and thick soups are
applied to different
soups, such as
bisques, chowder, and
cold soups.
 1. Bisques
Are cream soups made of concentrated stock from
crustacean shells (usually shrimp, lobster, or crayfish)
that are enriched with cream or thickened with a roux.

Rice is also used as thickeners for bisques.

However, bisques thickened by roux are more stable

and have a better consistency

Bisques are prepared similarly to cream and puree

soup procedures.
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 2. Chowders

Unlike other
cream Most
soups, they chowders
are not are They
Are hearty
strained or thickened by commonly
cream soups
literally roux and are contain milk
or pureed
pureed, made from or cream
soups
making fish, and potatoes
chowder shellfish, or
soups vegetables.
chunky.

New England Clam Chowder

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3. Cold Soup

A cold soup may be

served cooked or
uncooked, then chilled.

Cold soups are

thickened by yogurt or
pureed fruit
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Cooked Cold A cooked cold soup is only a chilled
version of hot soup
Soup
Consomme Portugaise – is a
cooked cold food that are prepared
hot and served cold.

Moreover, one of the most popular

cold soup is the Vichyssoise, a cold
version of a puree of potato-leek soup

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 Cooked Cold Soup
Typically, the base for cooked cold soups is fruit juice
(commonly apple, grape, or orange). They are
thickened with cornstarch or arrowroot together with
pureed fruit.

Wine is sometimes used as a replacement for fruit

juice.

Dairy products, such as buttermilk, yogurt, or sour

cream, can be used to add richness to the soup.

Sometimes, spices that complement fruits, as well as

acid products, such as lemon or vinegar, are also
used to add flavor.
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Uncooked Cold Soup
❑ Is derived from pureed fresh fruits or
vegetables that make the soup thicker.
❑ Dairy products, such as cream and
yogurt, are sometimes added to enrich
the flavor of the soup.
❑ Also, it is best to prepare uncooked
cold soup in small batches because it
can spoil quickly.
❑ Because it is not heated, the enzymes
and bacteria are not destroyed Cold cucumber soup
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 Soups, Their Thickening Agents, and Finishes

Category Type Thickening Agent or Finish

Method
Clear Soups Broths None Assorted garnishes
Consommes None Assorted garnishes
Thick Soups Cream Roux or Pureeing Assorted garnishes, cream, bechamel
Soups

Puree Soups Pureeing Assorted garnishes, cream is optional

Other Bisques Roux or Rice & Pureeing Garnish main ingredient, cream and/or
Soups butter
Chowder Roux Cream

Cold Soups Cooked Roux, arrowroot, cornstarch, Assorted garnishes, cream crème
pureeing, sour cream, fraiche, sour cream or yogurt
yogurt
Assorted garnishes, cream crème
Uncooked Pureeing fraiche, sour cream or yogurt
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Guidelines in Garnishing Soup

1. Garnishes on the soup

• The main ingredients, such as meats, poultry, seafood,
vegetables, and grain products, are often considered garnishes.
• However, they are considered part of the preparation and not
something to be added on.
Consommés
• Are commonly named after their garnish. 25

• Examples:
• Consommé Brunoise – contains vegetables that are cut into
tiny dice (1/16 of an inch sq.)
• Consommé Julienne – contains vegetables that are cut into
matchsticks.
• Consommé Paysanne- contains vegetables that are cut into
large pieces.
• Consommé Printaniere- is garnished with peas and pea-sized Consommé julienne
balls of turnip and carrot soup
Cream soups
• Are commonly garnished with toasted and
slivered almonds, sour cream or crème fraiche,
croutons, grated cheese, or baked puff pastry
cut-outs. Cream vegetable soups are usually
decorated with slices or florets of the main
ingredient
Creamy Potato soup 26
Purée soups
• Are garnished with julienne cuts of poultry or
ham, sliced sausage, croutons, grated cheese,
or bacon bits.
• Any soup can be garnished with finely chopped
fresh herbs, snipped chives, edible flowers,
parsley, or watercress

Pureéd Vegetable soup

2. Toppings
• Clear soups- are served
without toppings to enhance
clear broth or cut vegetables
within the soup 27
• Thick soups- the toppings
should placed on the soup
before serving to prevent
toppings from sinking. The
toppings, flavor should be
appropriate to the soup
3. Accompaniments
• Are additional food items served with the soup.
• Appropriate accompaniments are essential to enhance
the flavor of the soup by providing a balance and
contrast to taste.
Some common accompaniments for soups 28

• Melba toast
• Corn chips
• Breadsticks
• Cheese straws
• Whole-grain wafers
• Profiteroles (tiny unsweetened cream-puff shells)
Presentation
• Soup as an Appetizer- is served between 6-8
ounces.
• For the Main Course option- it is served
between 10-12 ounces
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Appropriate temperature
• Cold soup- should be served cold (5ºC/41ºF) or
below in a cold bowl
• Hot soup- should be served hot (74ºC/165ºF) in
warm bowl
Storage of Soup

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• Large batches of thick soup must be
cool and refrigerated before milk or
cream is added
Techniques for Cooling Soup:
1. Use an ice water bath to decrease temperature quickly an safely.
Fill the container with ice and a water. Place the kettle soup into a ice
bath and continuously stir to release heat and aid cooling.

2. Use shallow pans. Divide large batches into small containers

not deeper than 3 inches, then stir occasionally to release heat
and aid cooling.

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3. Reduce the cooling time by substituting water for ice. Add ice as
the final step in the recipe.

4. Use a cooling paddle. Fill the paddle with water and store it in
the freezer. The frozen chill paddle will be used to stir the soup.

Once cooled to 21ºC (70ºF), place the soup in the refrigerator.

Place on top of shelf.
Leave uncovered until cooled to 4ºC (40ºF).
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