SOUP

The best soup is made from a good basic stock, because soup as flavorful as the stock in which it
is based. The addition of wine to soup frequently enhance its flavor, do not over salt soup. It is
best to serve hot soup.
Example of soup:
Bulalo
What kind of wine do you put in soup?
Pinot Noir
Chenin blanc
BASIC SOUP:
Clear soup – a soup that has no thickening, the base is stock and may be plain with added small
cuts of meat or with small cuts of vegetables.
Roux base soup – soup with milk as base and thicker with roux
KINDS OF ROUX BASE SOUP
1. Cream soup – a stock or milk with roux with or without small cuts of meat finished with
cream before serving
2. Chowder – a cream soup with bacon or salt pork potato and vegetable
3. Bisques – a roux base soup flavored with crustaceans, tomato, brandy and finished with
cream.
Pureed Soup – a stock or milk base soup with vegetable blend until it is fine and smooth.
Cornstarch base soup – a stock base soup thickened with cornstarch and small cuts of meat.
Cereal/ Grain base soup – a stock base soup that is thickened with cereals and grains.