SOUP

SOUP

■ Soup in French is also called as potage

■ Soup is a liquid food derived from meat, poultry, fish or
vegetables.
 Soup = Potage

Clear Soup Thick Soup National Soup Special Soup

Vegetable Bouillabaise Honeydew

Consomme Bouillon Puree Soup Cream Soup Bisque Chowder
Soup (French) Melon Soup

Consomme Bonne Potage Cream of Shrimp Potato Minestrone

Petit Marmite Turtle Soup
Royale Femme Soup Argentul Asparagus Bisque Chowder (Italian)

Consomme Paysanne Cream of Lobster Corn Soto Betawi

Potage Crecy Gumbo Soup
Julienne Soup Chicken Bisque Chowder (Indonesian)

Consomme Potage St. Cream of Clam

Leek Soup
Celestine Germain Mushroom Chowder
 Soup = Potage

Clear Soup

Vegetable
Consomme Bouillon
Soup

Consomme Bonne
Petit Marmite
Royale Femme Soup

Consomme Paysanne
Julienne Soup

Consomme
Leek Soup
Celestine
Clear Soup

■ This soup are make from chicken/beef meat and add

with some small cuts of vegetables.
■ To get 10 liters of bouillon, need 7kg of beef bones
and add with some mirepoix and cook for around 5
hours
Bouillon

■ Can be called as broth also

■ It refer to simple clear soup without solid ingredients
■ Broth is a flavorful liquid obtained from the simmering
of meats and or vegetables
Consommé

■ Consommé is broth that has been clarified, using a mixture of

ground meat, egg whites, and other ingredients that trap
impurities and result is a perfectly clear broth.
■ The stock use for consommé should be high in quality and
fresh
■ Stock prepared for consommé should be strong, rich and full of
flavored
Consommé

■ There are 2 main ingredients:

1) Beef Stock
2) Clarification ingredients:
 Minced beef
 Mirepoix (onion, carrot, celery)
 Egg whites
Consommé

■ This 2 ingredients are make 1 day before cooking process and

keep in chill temperature
■ When cooking consommé, this 2 ingredients will be cook in
simmer and need to be stir.
■ While cooking the clarification ingredients, it will be
thickening and clot at 60-63 C and at this stage don’t stir
anymore
■ Add some onion brule if needed, to change and maintain the
color
Consommé

■ Simmer the consommé for around 2 hours and then strain

■ Use tammy cloth to strain the consommé
■ Consommé name depend on the garnish
■ Egg yolk  Consommé egg yolk
■ Brunoise vegetables  Consommé a’ la Brunoise
Consommé

■ Recipe 1,5 ltr consommé

– 2 ltr beef broth
– 500 gr minced beef
– 100 gr carrot
– 80 gr onion
– 20 gr celery
– 2 pcs egg white
– Salt and pepper
Vegetable Soup

■ This soup can be called also with potage non passes, it means
soup that doesn’t go through straining.
■ This soup should have vary cuts of vegetables
■ This soup is suitable for vegetarian
■ Can be added with or without thickening agent that been used
usually comes from the vegetables that contain starches
■ Cooking time around 1-2 hours
 Soup = Potage

Clear Soup Thick Soup

Vegetable
Consomme Bouillon Puree Soup Cream Soup Bisque Chowder
Soup

Consomme Bonne Potage Cream of Shrimp Potato

Petit Marmite
Royale Femme Soup Argentul Asparagus Bisque Chowder

Consomme Paysanne Cream of Lobster Corn

Potage Crecy
Julienne Soup Chicken Bisque Chowder

Consomme Potage St. Cream of Clam

Leek Soup
Celestine Germain Mushroom Chowder
Thick Soup

■ Thick soup is a soup that been thickened with roux or

vegetables that have starch
■ Thick soup divided into 4 style:
– Puree soup
– Cream soup
– Bisque soup
– Chowder soup
Puree Soup

■ Many puree soups are based on dried beans

■ Puree soups are not as smooth and refined as cream soups
but are heartier and coarser in texture and character
■ Thickening agent often use starchy vegetables such as
potatoes, squash or beans are often find in the soup
■ This soup are cooked until done and blend together until
smooth
Puree Soup

■ This kind of soup often written in classic:

– Potage St. Germain = green peas soup
– Potage Crecy = carrot soup
– Potage Florentine = spinach soup
– Potage Parmentier = potato soup
– Potage Conde = red bean soup
Cream Soup

■ Puree soup are use vegetables as the thickening agent,

but cream soup use roux
■ A good cream soup are often use liaison as the
thickening agent
■ In a simple way cream soup also can be produce by
diluting velouté or bechamel sauce as the base
Bisque

■ Is cream soup made from shellfish

■ In the old day, bisque is thicken with rice but nowadays thicken
with roux
■ Bisques seems to be like cream soup but the preparation is more
complex because of handling the shellfish and the variety of
flavoring ingredients
■ Expensive to prepare and rich in taste and usually considered as
luxury soups
Chowder

■ Chowders are chunky, hearty soups so full of good things they

sometimes are more like stews than soups.
■ Many types of chowder are simply cream soups or puree soups
that are not pureed but left chunky
■ Most of them are contain of fish or shellfish and most contain
potato and milk or cream
 Soup = Potage

Clear Soup Thick Soup National Soup Special Soup

Vegetable Bouillabaise Honeydew

Consomme Bouillon Puree Soup Cream Soup Bisque Chowder
Soup (French) Melon Soup

Consomme Bonne Potage Cream of Shrimp Potato Minestrone

Petit Marmite Turtle Soup
Royale Femme Soup Argentul Asparagus Bisque Chowder (Italian)

Consomme Paysanne Cream of Lobster Corn Soto Betawi

Potage Crecy Gumbo Soup
Julienne Soup Chicken Bisque Chowder (Indonesian)

Consomme Potage St. Cream of Clam

Leek Soup
Celestine Germain Mushroom Chowder
Special Soup

■ This kind of soup are make from the ingredients that

have special flavor and taste
■ Example:
– Gumbo
– Turtle Soup
– Honeydew Melon Soup
National Soup

■ This kind of soup are taken from the origin country

■ This menu are easily find in its country or International Hotel
■ Some example of national soup:
– Minestrone  Italia
– Bouillabaisse  French
– Mulligatawny  India
– Chilled Spanish Gazpacho  Spain
– Mutton Broth  England
– Sinigang  Philippines
How to served soup?

■ Soup can be served as:

– Appetizer – 200 – 250 ml
– Main course – 300 – 350 ml
■ Soup also can be serve hot and cold
– Hot – in hot cups or bowl
– Cold – chilled bowls or nested in a larger bowl of crushed
ice
Garnish for soup

■ Soup garnishes can be divided into 3:

– Garnishes in the soup
– Toppings
– Accompaniments
Garnishes In The Soup

■ Major ingredients such as vegetables in clear vegetable soup are often

considered as garnishes.
■ That’s why on preparation usually it is cut in uniform size or in fancy cuts
■ Meat, poultry, seafood, pasta and grains such as barley or rice are can be
used as garnishes
■ For consommés generally named after their garnishes
■ For cream soups usually garnish with the cut of vegetables which they are
made from
Toppings

■ Clear soups usually are not served with toppings to let the
attractiveness of the clear broth and the carefully cut vegetables
to speak
■ Thick soups, especially if it is only has one color, often
decorated with a toppings that won’t be sink
■ Toppings that can be use for thick soup such as chop herbs, fine
julienne of vegetables, sliced nuts, grated cheese, fried herbs,
croutons, crumbled bacon, paprika, flavored butter or oil, etc
Accompaniments

■ American soups usually served with crackers.

■ In addition to the usual saltines, other suggestion can also be adapted such as
– Toast
– Corn chips
– Breadsticks
– Cheese straw
– Mini profiteroles
– Whole grain wafers
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