SOUP

Prepared by:
Bernajane Palomares
 History of Soup

Evidence of the existence of soup can be found as far back as

about 6000 B.C. boiling was not a common cooking technique until the
invention of waterproof containers. Animal hides and watertight baskets
of barks or reeds were used before this. To boil the water, hot rocks were
used. This method was also used to cook corns and other plants.
 Soup
 It comes from the French word soupe (soup or broth) which comes
through the Vulgar Latin word suppa (bread soaked in broth) from a
Germanic source, from which also comes the word sop which means
a piece of bread used to soak up soup or a thick stew
 Primarily liquid food, generally served warm
 most soups are served hot, but there are also soups served cold
 Three Categories of Soup
1. Clear Soup
-these soups are all based on a clear
unthicken broth stocks.
a. Broth and Bouillon- a clear, flavorful
broth made by simmering beef,
chicken or vegetables and other
ingredients.
b. Consommé -a type of
clear soup made from richly
flavored stock, or bouillon that has
been clarified, a process that
uses egg whites to remove fat and
sediment
C. Vegetables soup- it is a clear, seasoned stock or broth with the
addition of one or more vegetables.
D. Julienne soup- this is delicate flavored soup containing shredded
vegetables and is aptly named after the french word, “julienne”
meaning a particular way of cutting the vegetables.
2. Thick Soup
Unlike clear soup, thick soup are opaque rather than transparent.
Classified depending upon the type of thickening agent used.

a. Purees are vegetable soup thickened with starch.

b. Bisques are made from pureed shellfish or vegetables thickened with
cream.
c. Cream soups may be thickened with béchamel sauce
d. Veloutes are thickened with eggs, butter and cream.
e. Chowder are hearty soup made from fish, shellfish or vegetables usually
contain milk and potatoes.
f. Other ingredients commonly used to thicken soups and broth include
egg, rice , lentils, flour and grains, many popular soups also includes
carrots and potatoes.
3. Dessert Soups

 Ginataan
- a Filipino soup made from
coconut milk, milk, fruits and
tapioca pearls, served hot or
cold.

 Oshiruko
- a Japanese azuki bean soup.
 Tong Sui
- a collective term for Chinese sweet
soups.

 Etrog
- a fruit soup made up from the
citron used in Jewish Ritual at the
feast of Succoth and eaten by
Ashkenazi.
 Naengmyeon
- a Korean buckwheat noodles in a
tangy iced beef broth, raw
julienned vegetables, a slice of a
Korean pear, and often a boiled
egg and/or cold beef
 Fruitsuppe
- a Norwegian fruit soup, on dried
fruit such as raisins and prunes
Fruit Soups

 are uncommon or absent in the cuisines of America,

Africa and Western Europe
 are also not seen in Japan, Southeast Asia
 the exception is cold fruit soups are savory than sweet.
 Winter Melon Soup
- a Chinese soup, usually with a
chicken stock base.
- it is a savory soup often including
other vegetables and
mushrooms.

 Gaspacho
From Spain and Portugal
A savory soup bases on tomato.
Cold Soups

- are particular variation of

the traditional soup
wherein the temperature
when served is kept at or
below room temperature.
- may be savory or sweet
 Cold borscht
- there are two borscht, hot and cold
- both are based on beets, but are
otherwise prepared and served
differently.

 Cucumber Soup
- a soup based on cucumbers and
known in various cuisines.
 Gazpacho
- a Spanish pureed tomato and
vegetable soup.

 Tarator
- a Bulgarian cold soup made from
yogurt and cucumbers.
 Vichyssoise French-American
-creamy potato and leek soup served
with chives
 Dashi Soup Japanese
- fish stock soup with seasonal
vegetables.

 Sour Cherry Soup

- a cream-based Hungarian soup.
Fish Soup

 Bouillabaisse
- a French fish soup

 Cioppino
- an Italian-American fish stew
with tomatoes and a variety
of fish and shellfish.
 Cullen Skink
- a fish soup made with Smoked Haddock,
potatoes, onions and cream from
Scotland

 Fanesca
- a traditional cold soup
 Fisherman’s Soup
- Hungarian Halaszle hot and cold
spicy river fish soup with a lot of
hot paprika.

 Lan Sikik
- a Thai soup made with noodle,
dried fish and tomato extract
 Psarosoupa
- Greek fish soup, uses a traditional
oil and lemon sauce, vegetables,
rice and sea fish.

 Sliced Fish Soup

- a dish from Singapore with fish,
prawns and vegetables.
 Sour Soup ( fish soup)
- a Vietnamese dish with rice,
fish, various vegetables and in
some cases , pineapple.

 Ukha
- a Russian fish soup, made of
cod or salmon, vegetables,
lime, parsley and black
pepper.
 Waterzooi
- a Belgian fish soup
Noodle Soups

 Bird’s Nest Soup

- a delicacy in Chinese cuisine

 Chicken Noodle Soup

Bisques

- heavy cream soup with shellfish or puree of

vegetables, fruits or fish.
Lobster Bisque
Crab Bisque
Squash Bisque
Cream of Crab soup
Corn Chowder
New England Clam Chowder
Made with tomatoes and cream

Manhattan Clam Chowder

Made with tomato base
Consommes
A crystal clear broth or stock that is full of flavor and
aroma.
Qualities of a Good SOUP

1. Pleasing color
2. Appetizing flavour
3. Appetizing aroma
4. No free fat floating on top
5. Consistency in keeping good with its type.
Basic Principles of Preparing
Soup
1. Starting with cold water
2. Cutting vegetables to appropriate size for the type
of stocks.
3. Select your protein based beef, chicken, pork, and
fish.
4. Simmering
5. skimming
 Some ideas of good soup
1. Soup must be serve hot stemming and
savoury.
2. Cream soup have a thin white sauce as a
base and add dice, mash, and puree
vegetables for colors and other nutrional
value.
3. Consomme iis made from chicken bones with
meat,brown stock oor the handily bouillon of
beef.
4. Your soup is versitile and can be served
steaming hot from the kettle with or without
meat or vegetables.
5. Crackers are perfect complaint with soup.
6. For best flavour used good bones by a beef
skin for brown stock and chicken bone for
white stock.
7. Prepare your soup using a large soup pot with
type fitting cover.
8. Cook your stock slowly and gently, long slow
simmering low heat, brings out flavour keep
meat flavour annd prevent meat shank.
9. One last point to remember is, stock is to
soup, flavour is to cake, the test of a good soup
is that when it fools it gels.
Serving soup

1. Serve in soup plate, which a wide

low bowl, when a small portion is
desired a cap or a cereal dish.
2. Special soup cup called bouillon
cup, differs from ordinary tea cu, it
has two handles one on its side.
3. Used tea cup or coffee cup if no
bouillon cup.
Good Manners

1. Don’t grab your soup as thought

it is your shovel.
2. Fill your spoon by dipping it away
from you.
3. Lift it to your mouth with docking
your head.
4. If yu manage carefully you can
eat your soup without dipping it
into your lap.
 How to eat Crackers
1. Never beak a harmful crackers into your
soup.
2. Consider good manner to eat crackers
with left hands and you use your soup
spoon with your right hand.
3. In the case of croutons, you may drop a
few of them on top of your soup and deep
them with your spoon,
4. Never deep crackers into soup.
Sauces

is a term used in cookery to describe a wide

range of flavored liquids that are served as part
of the meal or dish.
In culinary, sauce are used as:
1. Accompaniments
2. A main part of the dish
3. Coating fish to meat, or vegetables
4. Binder which binds ingredients together
Basic sauces for meat,
vegetables, and fish
1. White sauce- its basic ingredient is milk
which is thickened with flour enriched
with butter.

2. Veloute sauce- its chief ingredients are

veal, chicken, and fish broth, thickened
with blonde roux.
3. Hollandaise- it is a rich emulsified sauce
made from butter, egg yolks, lemon
juice, and cayenne.
4. Brown sauce/Espagnole- it is brown
roux-based sauce made with
margarine or butter, flavor, and
brown stock.
5. Tomato- it is made from stock
(ham/pork) and tomato products
seasoned with spices and herbs.
 Variation of Sauce

1. Hot sauces- made just before

they are to be used.
2. Cold sauces- cooked ahead
of time,then cooled, covered,
and placed in the refrigerator
to chill.
 Other variety of Sauces
1. Fruits- these are stewed or pureed to give a
smooth texture.
2. Roux- this is made of equal quantities of flour and
fat and varying amount of liquid.
a. Brown or white in color
b. Parsley Sauce
c. Cheese sauce
3. Egg Sauce- egg thicken sauce by emulsification or
coagulation.
a. Mayonnaise
b. Hollandaise
4. Cold sauce and Dressing- these
combine cold ingredients and there is no
cooking involved.
a. French dressing
b. Mint sauces
5. Sweet sauces- these are served hot and
cold with dessert.
a. Chocolate sauces
b. Toffee sauces
 B. Thickening Agent
-thickens sauce to the right consistency. The sauce
must be thick enough to cling lightly to the food.
A. Roux- is cooked mixture of equal parts by weight of
fat and flour.
1. light and cold roux- a smooth mixture of melted
fat and flour. It may be cooked, but should not be
browned.
2. Brown Roux- a browned mixture of fat and flour is
added to hot fat and cooked over low heat until a
golden brown color is formed.
B. Paste- it is lump- free mixture
made by whipping cornstarch or
flour into cold water or other liquids.

C. FAT- it gives flavor, body, and

finish to sauces and gravies, fat is
also valuable because it separates
the starch granules and decreases
the chance of lumping.
Methods on preparing
Sauce
-sauces can be made by three diferent
methods.
1. Roux method- it is used to ticken
sauces. It is combination of flour and
fat, cooked together to form paste. The
fat is meltes and the flour is then stirred
and cooked on a meduim heat. The
liquid is added gradually off the heat.
The sauce is then returned to the heat
and brought back to the boil.
Type of Roux
A. White Roux- cooked for one minute,
no color.
B. Blond Roux- cooked for two to three
minutes, flour starts to brown before
liquid is added.
C. Brown Roux- flour cooked thoroughly
until deep brown to develop fullness
of flavor before stock added. This is
used as base for stew.
2. Blended Method- the starch is blended with
the liquid, no fat is added. A small amount of
liquid os blended with the corn flour. The
remaining liquid is heated. The liquid is poured
onto the corn flour, stirring carefully. The sauce
is returned to the pann and brought back to
the boil.
3. All-in-one Method- all the ingredients (fat,
liquid and flour) are placed in a saucepan
and brought to a boil, stirring all the time ( a
whisk or a wooden spoon could be used for
this). Stirring has to be continuos to prevent
the sauce from having lumps.
Sauces can have different
thickness depending on how
much liquid is used.
The main three uses of sauces
are:
a. Pouring
b. Coating
c. Binding
Common problems in the preparation of Sauces
1. Thickening with starch happens when the
stach particles absorb water and swell in size.
This happens during the cooking process and
continues while the sauces cools. The
continued thickening explains why the sauces
in a pan of cold food is very thick.
2. Sometimes a sauce becomes so thick when it
is cold that it pushes out some of the water
and the mixture weeps. Sauces should be
removed from the serving line when this
happens.
3. Starchy product like flour or corn
starch have a tendency to become
lumpy if handed incorrectly, if the starch
is added directly to a hot liquid, the
outside particles cook and the inside
becomes lump. Mosst all cooks have
seen a lumpy sauces and gravy. To keep
the starchy product from lumping
together, another ingredients must be
added to seperate the particles of starch
before the starch is cooked. This can be
fat, sugar, or a cold liquid like water or
juice. Sauce and gravy recipes include
an ingredient that is used to separate
 Stock
-a flavored liquid preparation
Mirepoix- a mixture of chopped celery (either common
pascal celery or celeriac), onions and carrots.
Cancass- the remains of a cooked bird after all the edible
parts have been removed.
Bouillon Cube- a compressed, flavor-concentrated cube
of dehydrated meat, poultry, fish or vegetable stock.
Broth- a liquid food preparation, typically consisting of
either water or an already flavored stock, in which bones,
meat, fish, cereal grains, or vegetables have been
simmered
Principle of Preparing Stocks
1. Start the stock in cold water- starting in cold
water allows the proteins and other impurities
to dissolve in the water and then as the liquid
is heated, the upward pressure of the steam
causes these impurities to rise to to the surface
where they can skimmed off. If the bones are
covered in hot water, the impurities (mostly
oxygen carrying proteins) will coagulate more
quickly and become dispersed in the liquid
causing a cloudy stock.
Notes: bones for brown stock should be roasted
to a nice deep brown prior to adding cold water.
2. Bring the stock to a simmer- use high heat for this
step but do not allow the stock to boil. High heat will
create an upward pressure which in turn will push the
impurities (scum) upward and clarify tha stock.

3. Simmer the stock gently- simmering allows the

impurities(scum) to continue to rise to the top of the
stock where it can be skimmed off and removed from
the final product. If you allow the stock to boil, the
impurities can blend with the liquid and form a cloudy
stock.
4.Skim the stock- skimming is done to remove impurities from the
liquid and improve the clarity of the final product. The stock must
come to a simmer prior to starting the skimming process.
Excessive skimming can actually bury the impurities back into the
stock and have an adverse effect on the clarity.

5. Add mirepoix and spices- the purpose if mirepoix is to flavor

the stock and flavors break down when heated for a long time.
While some chefs will add the mirepoix at the beggining of the
cooking process, it is best to add it 2 to 3 hours before the end of
the cooking. If a stock is to be cooked for a short time, such as
fish, the mirepoix is cut much smaller so it releases its flavor faster.
Also, adding the mirepoix later, allows for proper skimming
without removing flavoring ingredients. Mirepoix for brown stock
should be sauteed first and added tomato product.
6. Strain the stock carefully- straining the liquid
ensures the fiinal stock will have better
cleanliness or clarity. Strain through a china cap
strainer lined with cheesecloth or use a very fine
mesh strainer such as a chinois etamine.

7. Cool the stock quickly- cool the stock quickly

to prevent food-borne illnesses or souring. The
goal is to get the stock out of the danger zone
as quickly as possible.
8. Store the stock properly- store the
finished stock in a refrigerator (for up to 4
or 5 days) or in a freezer (for several
months)

9. Degrease the stock- after the stock has

cooled, you can removed any hardened
fat from the surface before reheating.
Classification of stocks
A stock is an extract from cooking
meat bones and/or fish bones
and/or vegetables in water. There
are many different uses in a stock,
such as sauces, soups, braise,
consomme, and aspics. There are
different classification of stocks.
1. White stock- it is made with blanches veal
or beef bones, along with a mirepoix (a
mirepoix) is a rough chop of stewing
vegetables, such as onions, carrots, celery,
and sometimes leek.

2. Chicken (white) stock- it is made with

chicken bones along with a mirepoix.
3. Brown Stock- it is made with chicken
or beef bones and vegetables. The
difference between a brown stock and
white stock.
A brown stock, you first brown the bones
and mirepoix in oven, and then tomato
paste is added and cooked longer.

4. Fish stock- it is made with fish bones

along mirepoix.
5. Vegetables stock- it is made
when meat is not desired.
Although a vegetables stock is
quickly and easy, it is, however,
the lightest of stocks and
therefore generally not used for
sauces.
 Ingredients in preparing stocks

Bones- most of the flavor and body of stock

are derives from the bones of beef, veal,
chicken, fish, and pork. The kinds of bones
used determine the kind kind of stock
except vegetables stock.
Mirepoix- is the french term for the
combination of coarsely chopped onions,
carrots, and celery used to flavor stocks.
Acid products- acid helps
dissolve connective tissues,
and extract flavor and body
from bones.
Scraps and leftover- scraps
may be used in stocks if they
are clear, wholesome, and
appropriate to the stock being
made.
Meat- left over cooked meat, such as
that remaining on poultry carcasses, if
often used along with the bones of
the bird or join. The shin or shoulder of
beef or veal are commonly
recommended.
Herbs and spices- the herbs and
spices used depend on availability
and local traditions. In classical
cuisine, the use of a bouquet (or a
bag of herbs) consisting of parsley,
bay leaves, a spring of thyme, and
possibly other herbs is common.
Seasoning and spices
a. Salt is very lightly used because it aids in
extracting flavor.
b. Herbs and spices are also used lightly
because over usse might dominate the flavor
of sticks.
c. They are usually put in a sachet (french
from “bag”) so it can be removed easily.
d. A “bouquet garni” is an assortment of
fresh herbs and other aromatic ingredients like
leek, celery, bay leaf, parsley stem,
peppercorns, clovers, and garlic, and other.
Methods of Storing and Reheating
Stock, Sauces, and Soup

STOCKS
stock is high risk foods and bacteria will
grow rapidly in the danger zone: 5°C- 63°C
they must be cooles quickly within 90mins.
of taking off the stove.to do the place in
blast chiller or place container in a sink full
of running water, stirring frequently or rest
the container on a stand in a cool place
so that air can circulate.
1. Never reheat stock more than once
differ re-boiling after straining.
2. When taken from storage, stock need
to be boiled for at least two minutes.
3. Ideally,stock should be made fresh
daily and discarded at the end of the
day.
4. If stock are not given the correct care
and attention particularly with regard
to the soundness of ingredients used.
They can easily become
contaminated and a risk to health.
5. Never store a stock above eye
level as this could lead to an
accident by someone spilling the
contents over themselves.

6. Great care should be taken

when handling hot stock as there is
a danger of scalding.
SAUCES
 sweet and savory sauces may be
frozen, either in a basic form such as
white sauce to be used later with other
ingredients, or in complete form ready
for immediate use. Mayonnaise and
custard sauces do not freeze in their
simplest form, to be finished when
thawed, or may have flavoring additions
made before freezing.
1. Basic sauces (white and brown)
Basic sauces such as white and brown sauce
can be frozen in their simplest form, to be
finished when thawed, or may have flavoring
additions made before freezing.
2. Meat sauce
sauces for serving with pasta such as
spaghetti sauce containing meat, freeze very
well. After cooking cool thoroughly pack into
containers in use able quantities.
Thawing and serving: heat gently in a double
broiler adjusting seasonings.
Storage Time: 1 month
3. Tomato sauce and puree
tomato sauce and concentrated puree are
best frozen in small waxed or rigid plastic
containers or in ice cube trays each cube
being wrapped in foil for storage.
Thawing and serving: heat gently in a double
broiler stirring well small cubes of sauce or
puree can be put into soups or stew while still
frozen and gently stirred to blend into other
ingredients.
Storage time: 12 months
4. Fruit Sauces
Fruit sauces can be made from sieved fresh
fruit or fruit stewed in a little water, sieved and
sweetened to taste. Sauces can be fruit juice,
sweetened and thickened with corn flour,
these should be packed into small containers
or ice cube trays the cubes being wrapped in
foil for storage.
Thawing and serving: thaw in the container in
the refrigerator for two hours to serve cold.
Alternatively heat in a double broiler stirring
gently.
Storage time: 12 months
Thank you for listening!