SOUPS
The popularity of soups today may be due to increased nutrition
consciousness, due to a desire for simpler lighter meals, or due to an
increased appreciation of how appetizing and satisfying soup can be.
Whatever the reason, the emphasize the importance of soup making skills.
Soup, according to a dictionary, is a liquid food derived from meat, poultry,
fish or vegetable or a combination of them.
Classification of Soup
Soups can be classified into three main categories:
1. Clear or un-thickened Soups
2. Thick Soups
3. Specialty and National Soups
Most of these soups, whatever the category, are based on stock. Thus the
quality of soup depends upon the skill of stock making.
Clear Soups:
These soups are based on a clear, un-thickened broth or stock. They may be
served plain or garnished with a variety of meats and vegetables.
1. Broth and Bouillon are two terms used in many different ways, but in
general they both refer to simple, clear soup without solid ingredients. Broth
is the flavorful liquid obtained from simmering meat and/or vegetables, and
is often the base for another soup.
2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth
with the addition of one or more vegetables and sometimes meat or poultry
products and starch to lightly thicken and give body to the soup.
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3. Consomme is a rich flavorful stock that has been clarified to make it
perfectly clear and transparent. Far from being a plain cup of soup, a well-
made consommé is considered the greatest of all soups. Its sparkling clarity
is a delight to the eye, and its rich, full flavor, strength, and body make it a
perfect starter for an elegant dinner.
THICK SOUPS
Unlike clear soups, thick soups are opaque rather than transparent. They
are thickened by a thickening agent such as a roux, or by pureeing one of
the ingredients to provide a heavier consistency.
1. Cream Soups are soups that are thickened with roux, beurre manie or
liaison. Cream soups are usually named after the main ingredient such as
Cream of Chicken or Cream of Tomato.
2. Purees are soups that are naturally thickened by pureeing one or more of
their ingredients. They are not as smooth or creamy as a cream soup.
Purees are normally based on starchy ingredients like dried peas or from
fresh starchy ingredients like potato. Purees may or may not contain milk or
cream.
3. Bisques are thickened soups made from shellfish. They are usually
prepared like cream soups and finished off with cream.
4. Veloutes are thick soups made with stock, liaison, roux and a flavoring.
Are similar to cream soups but are much richer.
5. Chowders are hearty soups of American origin and are made of fish,
shellfish and/or vegetables. Although they are made in different ways, they
usually contain milk and potatoes. Processed pork products like ham, bacon
or dried sausages are also added. There is also a version based on tomatoes.
Cheese also features prominently in chowders.
6. Potage is a term sometimes associated with thick, hearty soups, but is
actually a general term for soup. A clear soup is called potage clair in
French.
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SPECIALITY AND TRADITIONAL SOUPS:
This a general category for soups that do not fit into any of the previous
groups. They are soups that are native to a particular region or country.
Cold soups are sometimes categorized as specialty soups. The following are
traditional soups from different parts of the world. Find out which countries
they come from:
VICHYSOISSE
TURTLE SOUP
OXTAIL SOUP
GAZPACHO
SPINAZIE
MINESTRONE
LINSENSUPPE
MULLIGUTWANNY
BOUILLABAISSE
WATERZOI
GUMBO
BORTSCH
SERVICE OF SOUPS
The standard portion size for soup is 6 to 8 oz. (200 to 250 ml)
Serve hot soups piping hot in soup cups or bowls
Serve cold soups chilled in chilled cups or ideally, nesting in a container of
crushed ice.
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GARNISH:
Soup garnishes may be divided into three groups:
1. Garnish in the soup: Major ingredient of the soup such as vegetables,
poultry cut into small dices can be considered a garnish. Consommés are
normally named after their garnish. Consommé Julienne is garnished with
julienne of vegetables.
2. Toppings: Thick soups are normally decorated with a topping. This could
be a simple swirl of cream or chopped parsley, dill leaves of mint. Also
included in this category are toasted sliced almonds, croutons, grated
cheese, and crumbled bacon. Clear soups are rarely served with a topping.
3. Accompaniments: Bread rolls, slices and sticks, cheese straws, melba
toast, corn chips and cream cracker biscuits are all popular
accompaniments for soup along with butter.
Draw a Chart detailing the Classification of Soups and mention examples of
each type.
Classical garnishes for soups
Classical garnishes for soups.
Soup garnishes may be divided into three groups:-
1. Garnishes in the soup. Major ingredients, such as the vegetables in clear
vegetable soup, are often considered as garnishes. This group of garnishes
also includes meats, poultry, seafood, pasta products, and grains such as
barley, or rice. They are treated as part of the preparation or recipe itself,
not as something added on. Consommés are generally named after their
garnish, such as consommé brunoise, which contains vegetables cut into
brunoise. (3mm dices) Vegetable cream soups are usually garnished with
carefully cut pieces of the vegetable from which they are made. An elegant
way to serve soup with a solid garnish is to arrange the garnish attractively
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in the bottom of a heated soup plate. This plate is set before the diner, and
then the soup is ladled from a tureen by the dining room staff.
Toppings. Clear soups are generally served without toppings to let the
attractiveness of the clear broth and the carefully cut vegetables speak for
themselves. Occasional exceptions are toppings of chopped parsley or
chives. Thick soups, especially those that are all one colour, are often
decorated with a topping. Toppings should be placed on the soup just before
service so they won’t sink or lose their fresh appearance. Their Flavours
must be appropriate to the soup. Do not overdo soup toppings. The food
should be attractive in itself. Topping suggestions for thick soups: Fresh
herbs parsley, chives chopped. Fried herbs, such as parsley, sage, chervil,
celery leave, leek julienne, Fine julienne of vegetables, sliced almonds,
roasted Grated cheese, Grated parmesan cheese. Sieved egg yolks, Chopped
or diced egg whites Croutons, Crumbled bacon Paprika, Flavoured butters,
flavoured oils, Sour cream, crème fraiche, or whipped cream, either plain or
flavoured with herbs or spices
3. Accompaniments.
American soups are traditionally served with crackers. In addition to the
usual saltines, other suggestions for crisp accompaniments are: Melba toast
Corn chips Bread sticks Cheese straws Profiteroles (tiny unsweetened cream
puff shells) Whole grain wafer
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