SOUPS

NOURSHMENT &TASTE

What is a Soup
A soup is a flavored liquid which is derived or based on meat, vegetable, fish, poultry extract in milk,
water or stock. The word soup comes from French word “Soupe” (soup, broth), which further comes
from Latin word’ Suppa” (bread soaked in broth). The origin of soup dates back to about 6000 BC.
First commercial soup was consumed in France in the 16th century.

Classification of Soups
THIN SOUPS
Thin soups are all based on a clear broth or stock. They may be served plain or garnished with a
variety of vegetables and meats. These soups are further divided into two categories i.e. Passed
soup or clear soup and unpassed soup.

Passed Soup
It is made up of stock with added ingredients, and then carefully strained after its preparation with
the help of a strainer or a muslin cloth. The specialty of this soup is that it is simple, clear,
transparent, and flavorful and without any solid ingredients that are used in the preparation of it i.e.
- Poultry, Beef, Veal and Vegetables. Clear soups are usually garnished neat and small.

Consommé
It is defined as clarified stock. The word consommé means, literally, “completed” or
“concentrated.”, In other words, a consommé is a strong, concentrated stock. In order to prepare a
consommé, it is important that a strong, rich and flavorful stock is used.

Clarification of Consommé
 Take cold stock (usually beef).
 Take egg white and mix it with Mirepoix+ minced meat + tomatoes.
 Mix the stock with all the above ingredients.
 Put the stock pot on the flame (on a higher side).
 Continuously keep stirring so that it doesn’t stick to the bottom.
 Albumen and meat proteins will start coagulating along with the impurities and start
forming a raft on the top of the stock.
 Carefully slide the onion brulee from the side and allow it to simmer for a while till the raft
becomes firm.
 Strain the consommé through muslin cloth.

Unpassed Soup
Broth
It is a stock based soup, which is not thickened. It is served unpassed and garnished with chopped
herbs, vegetables or meats. Few examples are minestrone and Scotch broth.
THICK SOUPS
1. Puree Soups
It is based on blended vegetables, meat or lentils. It is thickened without the addition of milk or
cream, as they are usually self thickened. Examples like - Chicken soup, Corn soup, Lentil soup.

2. Cream Soup
It is a passed thick soup which can be vegetable or meat based, thickened with the help of béchamel
(milk & white roux) and finished with cream. Examples like - cream of chicken soup, cream of
tomato soup.

3. Veloute Soups
Theses thick soups are thickened with help of veloute sauce (stock & blond roux) and finished with
liaison (egg yolk & cream). Examples like - velouté of mushroom.

4. Chowder
These are unstrained thick soups and are traditionally seafood based soup, however can be
prepared with vegetables too. This soup is thickened with potato and finished with cream. Examples
like - clam chowder, corn chowder.

5. Bisques
It is a thick seafood based soup, which is passed and may be garnished with dices of seafood and it is
thickened with rice and finished with cream. Examples like - lobster bisque.
Cold Soups
These soups are either cooked and cooled or mixed cold. These soups are very popular in summers,
generally served as starters, refreshers or palate cleaners.
Examples like –
o AJOBLANCO: - Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is
made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.
o BROSCHT: - Ukraine, Poland, Russia. Made from beets with optional onions, garlic, carrots
and celery or root parsley, etc.
o GAZPACHO: - Spanish cold soup tomato and raw vegetables.
o VICHYSSOISE: - French, it is a purée of leeks, onions, potatoes, cream and chicken stock. It
is served cold.

International Soups
 Minestrone Soup - Italian Vegetable soup with added pasta or rice. (Italian)
 Mulligatawny - a thick spicy lentil soup with rice. (Indian)
 Ginataan – Soup from Philippines made from Tapioca pearls Coconut milk and fruits.
(Philippines)
 Oshiruko – Japanese bean soup. (Japan)
 Chinese Egg Drop soup - broth with egg drops. ( Chinese)
 Bouillabaise – French fish soup. (France)
 Gumbo – A soup from South of America that uses okra pods for thickness. ( South America)
 Menudo – Traditional Mexican soup with Tripe. (Mexico)
 Pho – Vietnamese beef noodle soup. ( Vietnam)