CLEAR SOUP

Clear soups are a type of thin soup. Clear soups are also called passed soups, as any chunks of ingredients
are taken out of the soup, and you are left with a liquid soup.

Type of Clear Soup

BROTH SOUP

BROTH AND BOUILLON

Broth is a thin soup made of the water in which flavor-enhancing ingredients like meat, vegetables, and
herbs and spices have been simmered.

Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, 2 bay leaves
necks or back bones) 1/2 teaspoon dried rosemary, crushed
2 celery ribs with leaves, cut into chunks 1/2 teaspoon dried thyme
2 medium carrots, cut into chunks 8 to 10 whole peppercorns
2 medium onions, quartered 2 quarts cold water

Procedure
1. Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until
mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save
meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours
or overnight. Skim fat from surface.

Ways to store Broth Soup

Any cool, dry place is a great location for this all-important kitchen staple. Once you open the broth,
make its new home inside the fridge to preserve it properly. Place the broth in an airtight container to
encourage freshness. Alternatively, you can freeze chicken broth to store it.

How do you reconstitute clear soup?

Add 1 cup (8 oz) of water and stir thoroughly. Microwave at High for two minutes or until boiling and stir

THICK SOUP

Thick soups are soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other
ingredients. Depending on how you thicken a soup, you can get different textures and flavours.
TYPE OF THICK SOUP

PUREE

Pureed soups or Potages purées are soups, that are thickened through pureeing their main ingredient.

POMME PUREE

Ingredients

mashed potatoes
unsalted butter
pure cream - 35% milk fat with no thickeners
fresh parmesan cheese
salt

Procedure

 Cook potatoes until tender.

 Drain potatoes, allow them to steam dry slightly then rice the potatoes back into the original
pot.
 Add butter and a splash of the cream, mixing over low heat to melt and incorporate. Add extra
cream as needed.
 Add parmesan cheese and salt to taste and serve.

Storing Soup

Stand the bag up in the box, pour in the soup and seal the bag. Place it in the freezer. When it's
frozen enough to hold its shape, remove the bag from the box and freeze. It's best to use soups
stored in the refrigerator within 3-4 days for best quality and within six months in the freezer.

Reconstitution of Soup

1. place the cold soup in a large saucepan

2. add in a small amount of appropriate liquid such as stock, water, wine (a liquid is added to prevent the
soup from catching on the bottom) and set on a low heat
3. stir often until the liquid until reaches a flowing consistency and then turn up the heat, and bring to the
boil
4. once as boiling point, turn down and simmer for 4-5 minutes
5. adjust the consistency by adding more liquid OR thickening with a liaison or burre manie

OTHER TYPE OF SOUP

ASIAN SOUP

Asian soup is a traditional soup in the cultures of Asia.

Asian Chicken Cabbage Soup Recipe

Ingredients

2 teaspoons toasted sesame oil 2 tablespoons hoisin sauce

1 tablespoon ginger (minced) 1 cup cooked chicken breast (shredded, such
1 clove garlic (minced) as rotisserie)
chili paste (optional) 2 cups cabbage (shredded)
4 cups chicken broth (low sodium) salt and pepper (to taste)
2 tablespoons soy sauce (low sodium) cilantro, jalapeno slices (optional garnish)
2 tablespoons Natural Rice Vinegar

Procedure

 Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chili paste and saute
until fragrant, about 30 seconds.
 Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine then
increase heat to high.
 Bring the pot to a boil then add in shredded chicken breast and cabbage. Reduce to low and
simmer until cabbage is tender, about 5 minutes.
 Season with salt and pepper to taste. Garnish with cilantro or jalapeñ o slices to serve.

How do you reconstitute soup?

Add 1 cup (8 oz) of water and stir thoroughly. Microwave at High for two minutes or until boiling and stir

Storing Soup

Stand the bag up in the box, pour in the soup and seal the bag. Place it in the freezer. When it's
frozen enough to hold its shape, remove the bag from the box and freeze. It's best to use soups
stored in the refrigerator within 3-4 days for best quality and within six months in the freezer.

SOUP