Presented by

GROUP 3

Prepare Soups
Required for
menu items
Our Talk
Today
What is soup?
What are the classifications of soup?
The principles and reminders in preparing soups
What is soup?
Soup is a combination of
foods (meat, fish,
vegetables, fruit, beans,
grains, etc.) that are cooked
in water or broth.
When is soup
served during a
meal?
Soups are usually served as the
first course during a 4-course
meal. Followed by the
appetizer, entrée, and then the
dessert. Drinks can be served
anytime.
Classification of Soup
 Clear soup is simply
clear broth that you
can see through.
The texture of clear
broth is thin.

Clear Soup
1
 CLEAR SOUP:
• Broth/Bouillon
-refers to the translucent,
flavorful liquid that is
made by simmering beef,
chicken, vegetables, and
other ingredients.
 CLEAR SOUP:
• Consommé -a type of clear soup made
from richly flavoured stock
or broth that has been
clarified. Clarification is the
process of removing any
impurities from a liquid in
order to achieve a clear
consistency and a more
intense flavour.
 CLEAR SOUP:
• Vegetable Soup
A soup consisting of mainly
vegetables and a base of
water or broth. It may
include other ingredients,
such as meat and noodles.
 THICK
2
SOUPS
Thick soups are soups
that are thickened using
thickening agents, such
as flour, cornstarch, or
egg.
 THICK SOUP:
• Cream Soup
Cream soup is a soup
prepared using cream, light
cream, half and half or milk
as a key ingredient.
 Cream Soup:
• Bechamel
Bechamel is an example of
cream soup prepared using
milk and it is thickened with
roux.
 THICK SOUP:
• Purees
Purées are soups, that are
thickened through
pureeing/blending their
main ingredients.
 THICK SOUP:
• Bisque
A smooth, creamy soup,
traditionally made from
crustaceans like lobster,
crab, shrimp or crayfish.
 THICK SOUP:
• Velouté

A velouté sauce is a savory

sauce, made from a roux and
a light stock
 traditionally prepared

3 Asian Soups and consumed in the

cultures of Asia,
generally categorized as
either savoury or sweet.
The quality of a
savoury soup is
determined mainly by
its fragrance and
umami.
 Dessert
4 Soups
Dessert soup is a
sweetened soup usually
consists of fruit
combined with cream
or milk and other
ingredients.
Example:
Ginataan
5 Fruit Soup
a soup prepared using
fruit as a primary
ingredient. Some fruit
soups use several
varieties of fruit, and
alcoholic beverages
such as rum or
champagne
6 Cold Soup
a soup wherein the
temperature when
served is kept at or
below room
temperature, usually
made with fruits or
vegetables
Basic Principle
in Preparing
Soups
1st Principle
Start with cold water.
2nd Principle
Cut ingredients to
appropriate size.
3rd Principle
Select your protein based.
All bones should be washed.
4th Principle
Simmer, do not boil.
5th Principle
Skimming Keep the stock
clear.
REMINDERS
•Cuts of meat that are less tender
should be added early in the
cooking process.

•Poultry needs to be added early

enough so that it cooks thoroughly.

•Add fish closed to the end of the

cooking process to keep it from
overcooking.
Adjusting Consistency

Thick soups may continue thicken

to during cooking and may need
additional stock or water added to
adjust the consistency.
Degresasing

Removing of congealed fat from

the surface.