- Describe the meaning of soup.
- Describe four basic categories of soups.
- State the garnishes and accompaniments for different soups.
- Name examples of soups.
Soup is a liquid food obtained from meat, poultry, fish, or vegetables. It is made by combining ingredients such as meats, Vegetables and liquid where liquid can be water, stock, milk or juices. Hot soups are made by boiling solid ingredient in liquid until the flavor is extracted.
The main function of soup apart from providing nutrition is to stimulate the appetite. A soup to a meal is what a gateway to a building. For this reason soups are served before meal.
Thin Soups: These soups appear thin and are clear & transparent.
Consommé: A clear pale amber soup made from stock. The stock is clarified by using egg white and minced meat. Consommé gets their name from the garnish used in it. Garnish is cooked separately and then added to it.
Bouillon: it means boiled with. The garnish is boiled with the soup. It is made from vegetables and meat pieces, boiled for a long time.
Thick Soups: These soups appear thick and are not transparent and clear.
Puree: Puree soups are made-up of starchy vegetables (farinaceous) such as potato, pulses, cereals etc. The ingredients are cooked and pureed with the liquid. These ingredients act as self-thickeners and need no other thickening agents.
Cream: It is a thick passed aqueous vegetable (non-starchy) or meat based soup. White sauce (Béchamel sauce) is used for thickening the soup. Cream is added in the end and served.
Veloute: Veloute is a thick, passed, mild flavoured ingredient based soup. Veloute sauce is used as thickening agent and finished with liaison (cream and egg yolk mixed together).
Bisque: Soup prepared from shellfish, which is passed and thickened with rice. It is garnished with dices of the sea food used. It is finished with the cream.
Chowder: Traditionally these are seafood based soups. Potatoes are used as thickening agent. It is finished with cream or milk.
Potage: It is thick un-passed soup in which one or more ingredients are farinaceous in nature and generally does not require any thickening agent.
Broth: Broth is made from stock of beef, mutton, chicken or vegetables, garnished with cubes or dices of the ingredients used. Since all the ingredients used are aqueous in nature, thickening ingredients are added extra.