SOUP

Unit Objectives
Students will be able to:
 list different categories of soups.
 identify principles of soup production.
 understand concepts of various thickening agents.
 prepare different types of soups.
Soup

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Soup

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Soup

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 Soup
• A liquid, savory food commonly made with
meat, poultry, fish, or vegetable stock as its base.

• Soups can be served either hot or cold

• Specialty soups have their own set of principles.

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Soups
 Wide variety of ingredients, seasonings,
and garnishes

 World’s finest ingredients or leftovers can

be used to make quality soup
◦ If you use leftovers, follow strict sanitation
principles

 The quality of a soup is determined by its

ingredients, flavor, appearance, and texture
 Types of Soups
• Clear soups and Broths

• Thick Soups
◦ Cream soups
◦ Purée soups

• Other Soups (Specialty)

◦ Bisque and Chowders
◦ Cold soups
 Broth Based Soups
• Broth- A flavorful liquid obtained from the long
simmering of meats and/or vegetables.

• Vegetables:
• Complement one another
• Visually attractive
• Add when appropriate
• Cook grain/pasta separately.

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Broth Based Soup Production
• Sauté, sweat or simmer the ingredients.

• Add broth or stock.

• Add seasonings.

• Continue to simmer until the desired

flavor is achieved – skim as needed

• Adjust seasonings.
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 Thick Soup- Cream
• Any soup with the addition of cream/milk

• Variations:
o Veloute finished with heavy cream.
o Béchamel based soups.

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 Thick Soup- Puree
• Puree
• Finely chopped/mashed ingredients

• Used as a thickener
• Usually done toward the end of cooking
• Distinct impact on texture
• Sometimes ½ of garnish not pureed for desired
texture

• Soup can be finished with cream (vegetable)

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 Specialty Soups
 Special ingredients or techniques that reflect
regional cuisine.

• Bisque – traditionally, thick soups made from

shellfish and thickened with cooked rice.

• Chowder - Typically contain potatoes, milk, pork

or bacon fat, onions, celery and often shellfish, fish
or vegetables.

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Specialty Soups
 Borscht  Seafood Gumbo
Garnishing Soups
• The word garnish has two meanings when
applied to soups:
◦ Food added to soups as a decoration
◦ Foods that serve as decorations but also as
critical components of the final product