Republic of the Philippines

PANGASINAN STATE UNIVERSITY

Sta. Maria Campus
Sta. Maria, Pangasinan

SOUPS

I.INTRODUCTION
Soup is a quick, hot meal that offers plenty of health benefits. The healthiest soups include
fresh, low-fat ingredients and a minimum of salt and extra fat. Soup can be a nutrition powerhouse,
packed with carbohydrates, protein, vitamins and minerals, fiber, and antioxidants. Soup is easy
to prepare. Soup is the food for all seasons. Try a fruit-filled cold soup in summer or a warm
creamy soup in the winter. It’s good for the soul and the body.

II. BODY/DISCUSSION
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold),
that is made by combining ingredients of meat or vegetables with stock, juice, water, or
another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a
pot until the flavors are extracted, forming a broth.
In traditional French cuisine, soups are classified into two main groups: clear soups
and thick soups.
CLEAR SOUPS: all based on a clear, un-thickened broth or stock.
 Broth and bouillon
 Simple, clear soups without solid ingredients.
 Broth is a savory liquid made of water in which bones, meat, fish,
or vegetables have been simmered. It can be eaten alone, but is most
commonly used to prepare other dishes such as soups, gravies, and sauces.
  The difference between a broth and a stock is:
 Broth
 Made by simmering meat and vegetables.
 Has a more pronounced flavor of meat or poultry than a stock
 Stock
 Made by simmering bones and vegetables.
 Generally richer in gelatin content than a broth

 Vegetable soup
 Clear, seasoned stock or broth with the addition of one or
more vegetables.
 Vegetable soup is prepared using vegetables and leaf
vegetables as main ingredients.
 Vegetable soups in Filipino cuisine, called utan, utan
bisaya, sinabawang gulay, law-oy or laswa in various regional Philippine
languages, are vegetable soups usually served with steamed rice.

 Consommé
 means, literally, “completed” or “concentrated.”
 A rich, flavorful stock or broth that has been clarified
to make it perfectly clear and transparent.
 A consommé is made by adding a mixture of ground meats,
together with mirepoix (a combination of carrots, celery,
and onion), tomatoes, and egg whites(to remove fat and
sediment) into either bouillon or stock.

Beef Consommé Leek and Ginger Matzo Tomato Consommé

Balls in Lemongrass
Consommé
  Consommés are usually served piping hot because they tend to cool down
more quickly than other soups and form a gel. Other types of consommé
such as a tomato consommé are traditionally served chilled, this keeps the
clearness of the consommé soup.

Procedure in Making Consommé

THICK SOUPS: : opaque soups thickened either by adding a thickening agent, such as a
roux, or by puréeing one or more of their ingredients.

 Cream soup
 Thickened with roux, beurre manié, liaison, or other added thickening
agents. Plus milk and/or cream.
 Named after the main ingredient in the soup. (Ex. Cream of Mushroom
soup, Cream of Asparagus soup, etc.)

Cream of Mushroom Cream of Pumpkin Cream of Asparagus

Soup Soup Soup
 o Beurre manié (French "kneaded butter") is a dough,
consisting of equal parts of soft butter and flour, used
to thicken soups and sauces.

o Roux (/ˈruː/) is flour and fat cooked together and used to

thicken sauces. Roux is typically made from equal parts
of flour and fat by weight.

Note:
Beurre manié should not be confused with roux, which is also a
thickener made of equal parts of sometimes clarified butter or many
other oils and flour, but which is cooked before use.

STANDARDS OF QUALITY FOR CREAM SOUPS

 Appearance
 Shiny surface. Good color from main ingredient.
 Not discolored from overcooking; attractively garnished.
 Taste
 Distinct flavor of the main ingredient.
 No starchy taste from uncooked roux.
 Texture
 About the consistency of heavy cream; not too thick.
 Smooth; no graininess or lumps.

Observe the following guidelines to help prevent curdling:

1. Do not combine milk and simmering soup stock without the presence
of roux or other starch.
2. Do not add cold milk or cream to simmering soup.
3. Do not boil soups after milk or cream is added.

 Purées
 Naturally thickened by puréeing one or more of ingredients. Purées are
normally based on starchy ingredients.
  Main ingredients for most pureed soups are pulses, vegetables or
potatoes. Those ingredients define the type, taste and the thickness
of the soup. While pulses have a relatively high proportion of starch
and are enough to thicken a soup, vegetable or potato soups
sometimes need further binders such as wheat flour or rice flour.
 Cooked soups are often mounted with butter or refined with fresh,
chopped herbs, cream and/or a liaison.

Summer Squash and Carrot and Sweet Potato

Spinach Soup-Purée Purée Soup

 Bisques
 Thickened soups made from shellfish and almost always finished with
cream.
 Bisque is a smooth, creamy, highly seasoned soup of French origin,
classically based on a strained broth (coulis) of crustaceans.[1] It can be
made from lobster, langoustine, crab, shrimp, or crayfish.
 The term bisque is sometimes a marketing term rather than a technical term.

Lobster Bisque Langoustine

Bisque
Shrimp and Crab Bisque
 Chowder
 Hearty soups made from fish, shellfish, and/or vegetable.
 Chowder usually contains cream or milk and potatoes. Some cream-style
chowders do not use cream, and are instead prepared using milk and a roux to
thicken them.
 Crackers such as oyster crackers or saltines may accompany chowders as a side
item, and cracker pieces may be dropped atop the dish.
 Some of the popular variations are clam chowder and potatoes; seafood
chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish
chowder; clam chowder with cod; British seaside chowder with saffron;
smoked haddock chowder with leeks and sweetcorn; Chowder can be a comfort
food, especially during the winter months.

Potato-Clam Chowder Seafood Chowder

Irish Fish Chowder

with Soda Bread

STANDARD PORTION SIZES OF SOUPS

 Appetizer portion: 6–8 oz (200–250 mL)

 Main course portion: 10–12 oz (300–350 mL
 HOLDING FOR SERVICE OF SOUPS

• Serve hot soups hot, in hot cups or bowls.

• Serve cold soups cold, in chilled bowls or even nested in a larger bowl of
crushed ice.
• Heat small batches frequently to replenish the steam table with fresh soup.
• For consommés, vegetable garnish is heated separately and added at service
time.

IMPORTANCE OF SOUP IN A MEAL

1. Soup is delicious.
Soup can be a comfort food as it is delicious. It is easy to make. With only a few
ingredients, one can make a bowl of hearty soup for a cold evening.

2. Soup is good for the health.

Perhaps the easiest way to add vegetables to your daily meals is to make and eat
soup. You can make several bowls of soup filled with fruits and veggies each day
and you’ll be filled. Eating vegetables is part of a healthy diet so veggie soups are
highly recommended.

3. Soup can help you lose weight.

Soups are slimming. Of course, that is if you strictly follow a weight-loss plan and
exercise more. A bowl of soup packs minimal calorie but is very nutritious.

4. Soup makes you feel full.

Soup fills you up because it stretches the stomach. You easily feel full so it’s ideal
to eat soup at the beginning of every meal.

5. Soup is affordable to make.

Making soup won’t require a lot of money. Go the grocery or market; buy some
vegetables and fruits, broth or water, and you can easily make a batch enough to
feed the entire family. For a small cost, you can make a lot of people feel full and
healthy.
 6. Soup can make you feel better.
Ever wondered by chicken soup is always given to the sick? It is because soup is
great for people who are sick. It is easily digested and is filled with health benefits.

7. Soup as an appetizer
It is also served in generally small portions as an "appetizer" to spur the appetite
before the meal.
Scientific Reason - When warm soup is consumed at the beginning of the main
meal, the various digestive juices are secreted in the stomach & intestine which
helps in proper digestion of main meal & after.

SOUP BAR/SOUP PARTY

Soup bar is also like a salad bar or sandwich bar. A buffet-style table or counter at
a restaurant or party on which soup and topping components are provided for customers to
assemble their own soup bowl. Mostly, you can see this soup bar in an eat-all-you-can
restaurant. This soup bar idea would be fantastic also for a game day party, a casual
baby/bridal shower luncheon, movie or game night, or any casual get -together with
friends or family. Remember, you don’t always need a “reason” to entertain at home.

Five (5) Successful Soup Party Tips:

1. Variety
While the main draw of having a soup party is ease, it is nice to have variety for
your guests. Choose at least two soups to serve, one hearty and one a creamy or pureed
soup. And flavor profile is something to consider as well. Having one spicier choice like
 a hearty chili and a milder soup like a simple minestrone or vegetable is always a good
route.
2. Toppings
Toppings can really make a soup party. Consider having a few crunchy options
like croutons or toasted nuts (pumpkin seeds are always a favorite). I also love having
sour cream, a little bowl of shredded cheese, chopped green onions and parsley, and some
sort of pesto or salsa verde.
3. Memorable Bread
Right up there with toppings? A really good slice of bread to sop up that
remaining soup in the bowl. While sourdough can be a classic, especially with creamy
soups like clam chowder, a crusty baguette is good. Slice it before folks arrive or just let
people tear off chunks for a more rustic presentation.
4. Consider Serving ... and Seating
One way to organize a soup party is to have the pots of soup heating on the stove,
and to encourage friends to serve themselves. This makes it much less fussy than actually
serving folks. Second, soup is messy. You're going to need to have napkins and think
about where people will sit so they're not dropping squash soup all over your favorite
white rug.
5. What About Dessert?
For a soup party, arrange dessert in much the same way you think about the whole
evening. Buy a good chocolate bar, have some fresh fruit, maybe small wedges of a
brownie or a simple cheesecake. Nothing over-the-top, but a little something sweet to
finish off the evening.
III. REFERENCE
www.thespruceeats.com

https://celebrationsathomeblog.com/set-up-a-chili-bar-all-purpose-chili-recipe/
www.en.m.wikipedia.org

www.google.com.ph

https://celebrationsathomeblog.com/soup-bar/

https://amp.thekitchn.com/how-to-host-a-soup-party-5-tips_16-178670

JULIE ANN T. CASTILLERO

GLENN FORD C. FRONDA