CLASSIFICATION

OF SOUP
Topic
 SOUP
Soups are based on
stocks added with other
ingredients for variety
of flavor, consistency,
appearance and aroma.
 SOUP
➢ A well-prepared soup always makes
a memorable impression.
➢ Soups offer a full array of flavoring
ingredients and garnishing
opportunities. Soups also allow the
use of trimmings and leftover
creatively.
CLASSIFICATION OF SOUP
1. Clear Soups
They are 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.
CLASSIFICATION OF SOUP
Broths can be used as a liquid in preparing soups. A
good quality broth should be clear, aromatic, and rich-
tasting with a very evident flavor of the major
ingredient. One strong and clear broth or stock is a
consommé. It is made by combining lean chopped
meat, egg whites, mirepoix, herbs and spices and an
acidic ingredient like tomatoes, wine, or lemon juice.
The combination is called “clarification” since the
particles that make the broth appear cloudy are
trapped as it cooks. A good quality consommé is
crystal – clear, has a good body, amber to brown in
color, and completely fat-free.
 CLASSIFICATION OF SOUP
➢ Broth and bouillon simple clear soup
without solid ingredients. They are
similar to stock in technique and in
cooking time. The major distinction
between broth and stock is that broths
can be served as is, whereas stocks are
used in production of other dishes.
CLASSIFICATION OF SOUP
➢ Vegetable soup – clear
seasoned stock or broth
with the addition of one
or more vegetable, meat,
or poultry.
 CLASSIFICATION OF SOUP
➢ Consommé’ – rich,
flavorful stock or
broth that has been
clarified to make it
perfectly clear and
transparent.
CLASSIFICATION OF SOUP
2. Thick Soups
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. A
béchamel sauce is milk thickened
with roux. But some thick soups are
veloute sauce-based, stock thickened
with roux.
CLASSIFICATION OF SOUP
A veloute sauce base is usually
finished with a liaison of heavy
cream egg yolk. A thick soup
should have a velvety smooth
texture and the thickness
of heavy cream. It is always
essential to strain out the solids
and at times to puree and put
back in the soup. Cream soups
may be served hot or cold.
CLASSIFICATION OF SOUP
A kind of cream soup based on
crustaceans like shrimps and
lobsters is bisque. It is made by
simmering a crustacean in a stock
or a fish fumet.
CLASSIFICATION OF SOUP
Another thick vegetable soup is the
chowder made with broth, milk or water
as base, then thickened with roux. Cold,
thick soups such as vichyssoise are simply
cream soups served cold. Others like
gazpacho or a chilled cantaloupe soup are
based on a puree of cooked or raw
ingredients brought to the correct
consistency by adding fruits or vegetable
juice as a liquid.
CLASSIFICATION OF SOUP
➢ Cream soups – are soups thickened with roux
or other thickening agents, plus milk, or cream.
➢ Purees – vegetable soup thickened with starch
➢ Bisques – are thickened soups made from
shellfish.
➢ Chowders – are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes.
➢ Veloutes – soup thickened with egg, butter and
cream.
CLASSIFICATION OF SOUP
3. Other types of soup
a. Dessert soup
➢ Ginataan – a Filipino soup made from
coconut milk, milk, fruit, and tapioca
pearl served hot or cold.
➢ Oshiruko – a Japanese asuki bean soup
➢ Tonge sui – a Chinese soup
CLASSIFICATION OF SOUP
b. 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 and champagne.
CLASSIFICATION OF SOUP
c. Cold soup is variations on the
traditional soup wherein the
temperature when served is kept
at or below temperature.
CLASSIFICATION OF SOUP

d. Asian soup is a traditional

soup which is typical broth,
clear soup, or starch
thickened soup.
Other thickening agents for soup

1. rice
2. flour
3. grain
4. corn starch