SOUPS

INTRODUCTION

• A Second Course in the French

menu and referred as ‘Potage’.

• A soup is a flavoful and nutritious

liquid food served at the
beginning of a meal or a snack.

• Soup will have texture, colors &

flavors depending upon the type
of Soup made whereas a Stock is
always White or Brown.
CLASSIFICATION
 TYPES
Clear Soup
• Broth, Bouillon- Clear soup with solid ingredients.
• Consommé - rich, flavorful broth that has been
clarified to make it perfectly clear.

THICK SOUPS
Purees- soups that are thickened by pureeing one or more of
the ingredients in the soup
Bisque- thick soup made with shellfish & thickened with rice
Chowder- hearty soup made with fish, shellfish and or vegetables. Usually
contain milk and thickened with potatoes.
Velouté - When Veg or chicken stock is thickened with blond roux, beurre manie,
liaison
Cream Soups
• Thickened using Béchamel & finished with cream.
• Named after the main ingredient in the soup.
INTERNATIONAL SOUPS
• THE SOUP THAT
REPRESENT DIFFERENT
COUNTRIES & REGIONS
ARE TERMED AS
INTERNATIONAL SOUPS.

• Mulligatawny(INDIA),
French onion
soup(FRANCE), Green
turtle soup(ENGLAND)
ETC.
CONSOMMÉ

• CONSOMMÉ are served in a

soup cup with decorative
vegetables, custard & meats.

• Jellied consommé are double

consommé that are mix with a
little gelatin to set.
Cream Of Mushroom

• Creamy soups are served with

croutons or anything crunchy, to
contrast the texture of the creamy
soup.
Puree

• Puree soups are the soups wherein

one or more ingredients are
pureed to give the thickness.

• Example: Puree of Pumpkin

Chowder

• Soups that are thickened with the

help of potato are called as
chowder.

• Basically came from Manhattan

USA is made with shellfish.
 Making of Good Soup
• Always use good quality stock.

• Clear soup should be clear & cream soup should be creamy & velvety.

• The main Flavor should not be curtained.

• For white soup use white mirepoix and vice versa.

• Thick soup should never coat the back of the spoon as it has to be thick but
not too thick.

• Keep skimming the soup & use less butter & fat as possible.

• Always cook the roux properly before adding or the soup will taste raw.
• Season the soup moderately, so that the flavor of the main ingredient can be
enhanced.

• Use whole peppercorns rather than crushed ones.

• Check the seasoning in cold soups, the seasoning usually goes down once the
soup is chilled.

• Use appropriate garnishes

• While making broths always add the vegetables in their order of cooking.

• Do not use oily fish like king fish or mackerel while making soups.

• For puree soups use starchy vegetables as they give a good texture to the
soups

• Add cream and liasons in the end and do not boil soups thereafter.
 Modern Trends

• A Consommé is served in a white porcelain while robust broths are served in

stone glazed pottery bowls and so on.

• A hot soup should be served piping hot & cold soup cold not chilled or
freezed.

• Tea cups are used widely to serve soup.

• Tea pots or small porcelain jugs are used on the table to serve soup with
garnish in the soup plate.
Trends