SOUP

By:Pankaj Kumar Singh

 SOUP
Defination:
It is an aromatic, nutritious, seasoned liquid
which may be thick or thin, served as an
appetizer or meal in itself.
Function:
 It has liquid
 It has seasoning
 It will have Veg./Non Veg.
 It has thickening
 CLASSIFICATION OF SOUP

SOUP

HOT

THIN
COLD THICK
INTERNATIONAL
PUREE CREAM VELOUTE BISQUE CHOWDER
PASSED UNPASSED
 VELOUTE
It is made by preparing roux and adding
stock and the pureed vegetables or meat
and hot milk is blended in to produce a
smooth soup.
Finishing of veloute is done by a liaison.
Example of Veloutes are- Chicken Veloute,
Celery Veloute, Almond Veloute, etc.
 BISQUE
These are shellfish puree soup or cream
soup. It is a slightly thick rice cream.
Particles of cooked shellfish floating in it.
To add flavour small amount of wine is
added to enhance of bisque.
Example: Crayfish Bisque, Lobster
Bisque
 CHOWDERS
It is originated from America. They are
thick heavy soup owing their consistency
to potatoes. Crackers are generally added
just before the serving.
Examples are- Clam Chowder, Seafood
chowder, Oyster Chowder, etc.
Chowder should be described
according to seafood used.
 COLD SOUP
Cold soup include those that are jellied by the
natural gelatin in the meat stock or by
addittion of gelatin powder or those that are
thickened with a starch or puree.
Cold consomme Madrilene is popular
Vichyssoise is a rich cream of potato soup,
which is served cold and garnished with
chopped chives.
Borscht can be served cold or hot.
 INTERNATIONAL SOUP
NAME OF SOUP ORIGIN
Ministrone Italy
Green Turtle Soup UK
French Onion Soup France
Paprika Hungry
Camaro Brazil
Laberkroedel Germany
M. Clam Chowder America
Cock a leekie Scotland
 INTERNATIONAL SOUP
NAME OF SOUP ORIGIN

Petite Marmite France

Scotch Broth Scotland
Creole New Orleans
Mulligatawny India/Shrilanka
Gazpacho Spain
Hotch Pot Flamanda Belgium
Bouillabaise France
 EASY SOUP GARNISHES
THICK SOUP
Crisp diced Bacon
Grated Cheese
Croutons
Finely Chopped fresh herbs
Hot or Chilled Cream Soup
Crisp diced Bacon
Grated Cheese
Grated Lemon Rind
 Legume Soup
Crisp diced bacons
Croutons
Paper thin lemon slices
Finely chopped onion
 Chilled Thin Soup
Avocado Slice
Thin sliced Cucumber
Finely Chopped Fresh Herbs
Julienne of cooked meats or vegetables
Thin sliced Tomato
 SERVICE OF SOUP
Standard portion size for soup is six ounces in
soup bowl as part of a meal.
As a main course the portion size should be
about ten ounces in a deep soup plate .
Serve Cold Soup cold in chilled bowls or iced.
Serve Hot Soups hot, in hot cups or bowls
A rule of thumb is that the thinner the soup
such as consomme the hotter it should be.