COOKERY 4

PREPARE SOUPS
FOR REQUIRED
MENU ITEM
CLEAR SOUP THICK SOUP

FRUIT SOUP COLD SOUP

 SOUPS
❑ Based on stocks added with other ingredients for
variety of flavor, consistency, appearance and aroma.
❑ Gently simmered liquid with a major flavoring
component from meat, poultry, fish, shellfish and
vegetables.
❑ It should have herbs and spices to enhance flavor and
to reduce the use of salt.
❑ Soups offer a full array of flavoring ingredients and
TIMMERMAN INDUSTRIES

garnishes opportunities.
 CLASSIFICATION OF SOUPS
1. Clear Soups 2. Thick Soups
a. Broth and bouillon a. Cream Soups
b. Vegetable soup b. Purees
c. Consomme c. Bisques
3. Other type of soup d. Chowders
a. Dessert Soup e. Veloutes
b. Fruit Soup
c. Cold Soup TIMMERMAN INDUSTRIES

d. Asian Soup
 CLEAR SOUPS
❑ Based on a clear, unthicken broth or stock.
❑ They may be served plain or garnished with a variety of
vegetables and meats.
❑ They are very similar to stocks, except that broths are
based on meats rather than bones so they are richer and
have a more defined flavor.
 BROTH AND BOUILLON
❑ Broth- a stocked based soup, which is not thickened. It is
served un-passed and garnished with chopped herbs,
vegetables, or meats.
❑ Bouillon- a clear soup from beef, chicken or other milk.
❑ Broth and Bouillon are both simple clear soups without
solid ingredients.
❑ The major distinction between stock and broth is that
broths can be serve as is, whereas stocks are used in
production of other dishes.
 VEGETABLE SOUP
❑ Clear seasoned stock or broth with the addition of one
or more vegetable, meat, or poultry.
 CONSOMME
❑ Rich, flavorful stock or broth that has been clarified to
make it perfectly clear and transparent.
 THICK SOUPS
❑ are soups that are thickened to provide a heavier
consistency.
❑ Thick soup is a cream soup based on béchamel sauce
and is finished with a heavy cream.
 CREAM SOUPS
❑ are soups thickened with roux, beurremanie, liaison or
other thickening agents, plus milk, or cream.

Mushroom Soup Pea Soup

Cream of Chicken Soup

 PUREES
❑ Vegetables soup thickened with starch.
❑ Puree soups are thick soups made by cooking and then
pureeing vegetables or ingredients used in the soups.
Watercress and Potato Soup

Lentil Soup Potato Soup

 BISQUES
❑ Thickened soup made from shellfish.
❑ A rich soup with a creamy consistency.

Prawn Bisque
 CHOWDER
❑ Traditionally based on seafood and thickened with
potato and finished with cream and milk.

Seafood Chowder
 VELOUTE
❑ Made from blond roux, vegetables, stock and
sometimes meat or poultry.
❑ Passed and finished with a liaison.

Asparagus and
Tarragon Veloute
 OTHER TYPE OF SOUPS
❑ Dessert Soup
a. Ginataan- a filipino soup made from coconut milk,
milk, fruit, and tapioca pearl served hot or cold.
b. Osheriku- a japanese azuki bean soup.
c. Tonge Sui- a chinese soup.

Ginataan Osheriku Tonge Sui

 OTHER TYPE OF SOUPS
❑ Fruit Soup- can be served hot or cold depending on the
recipe where dried fruits are used like raisins and
prunes. Fruit soup may include milk, sweet or savory
dumplings, spices or alcoholic beverages like brandy or
champagne.
 OTHER TYPE OF SOUPS
❑ Cold Soup- variations on the traditional soup wherein
the temperature when served is kept at or below
temperature.

Gazpacho