SOUP

PRESENTED BY: JONNA MARIE G. BALSOTE

Soups are a great way to
use leftover meat, grains
and vegetables. It is
popular during medieval
ages because of its slow,
simple and the opposite of
modern. It takes time to
prepare, and to eat.
 What is a Soup?
• Soup is a liquid food especially with a meat, fish, or vegetable stock as
a base and often containing pieces of solid food. It is a substance or
mixture perceived to resemble soup in appearance or consistency.

Classification of soup
• Soups are broadly classified into two types—thick soups and thin soups,
which are further classified into various categories. This is done based on
the texture of the soups.
• However, neither there are certain soups that are neither thin nor thick
and so sometimes certain soups are also classified into a category called
“international soups”.
Classification of Soup
1. Clear Soup – it is a clear stock
or broth with the addition of one or
more types of vegetables or meats.

 Broth/ Bouillon: Flavorful liquid

obtained from the simmering of meats
Bouillion Consomme Clear vegetable soup
and/or vegetables.
 Consomme: Flavorful stock or broth
that has been clarified by raft to make it
perfectly Clear and transparent.
 Clear vegetable soup: Clear stock or
broth with the addition of one or more
types of vegetables.

2. Thick Soup - are soups that are
thickened using flour, cornstarch, cream,
vegetables and other ingredients.
Depending on how you thicken a soup, you thickeners plus milk or cream.
can get different textures and flavors.
Bisque Chowder Puree Soup
Example of this are the following:
 Cream Soups: That is thickened with
roux, beurre manie, liaison, or other
 Puree: Soup that is thickened by
pureeing one or more of the vegetables
in the soup
 Chowder: Soup made with fish,
shellfish and or vegetables. Usually
contain milk or cream and potatoes.
 Bisque: Bisque is a smooth, creamy,
highly seasoned soup of French origin,
classically based on a strained broth of
crustaceans.
3. Cold Soup - The main
ingredients are fruits or vegetables
and there are two categories of cold
soups that need to be cooked and
those that don't.
Gazpacho Vichyssoise Watermelon Soup
Example of this are the following:
 Gazpacho: a Spanish-style soup made
from tomatoes and other vegetables and
spices, served cold.
 Vichyssoise: a soup made with potatoes,
leeks, cream and typically served chilled.
 Watermelon Soup: it is a kind of cold
soup that the ingredients are combined and
blend it in a blender or food processor until it
become smooth.
4. International Soup – This soup has
specific special ingredients, special
cooking methods from the origin of the
country and then the soup is introduced
to the outside world so that it became
famous in the hotel or restaurant.
Hungarian Minestrone Soto Ayam
Goulash Soup
Examples of this are the following:
 Hungarian Goulash - a stew made of beef or veal
and onions, and sometimes other vegetables, and
seasoned with paprika.
 Minestrone Soup - is a thick soup of Italian
origin made with vegetables, often with the addition
of pasta or rice, sometimes both. Common
ingredients include beans, onions, celery, carrots,
stock, and tomatoes. It is originated in Italy.
 Soto Ayam - is a yellow spicy chicken soup with
lontong or nasi himpit or ketupat (all compressed rice
that is then cut into small cakes) and/or vermicelli or
noodles, it is originated from Indonesia, and popular
in Singapore, Malaysia and Suriname. Turmeric is
added as one of its ingredients to get yellow chicken
broth.
 Characteristics or Quality of a good soup
Good soups have specific ingredients that make them good. They are also cooked a specific
way to bring out the right flavors and textures. A bad soup has the wrong consistency, flavor,
ingredients or cooking methods. If just one of these is wrong, an otherwise good soup can fall
short.

1. Good Stock

Every good soup starts with a good stock. Meat, meat bones, vegetables and
seasonings boil in water to bring out the flavor. The resulting water is soup
stock. The type of stock for a soup depends on the type of soup. For example,
if the soup is chicken noodle, it requires a chicken stock. The type of soup also
dictates what seasonings will go in it, such as bay leaves for chowder.
2. Proper Consistency

Without the right ingredients and preparation, a soup may have the wrong
thickness and consistency. Stock is watery when it is complete. Stocks for
soups that have watery broths, such as chicken noodle or minestrone, have
the right consistency without anything extra. Creamy soups, such as creamy
chicken noodle or creamy tomato, need cream and sometimes butter to give
them a creamy consistency. They should be creamy and smooth, but not too
thick. Thick and creamy soups, such as baked potato soup and chowder, need
cream, butter and flour to give them the right consistency. The flour and
butter must be a roux before it goes in the stock.
3. Good Flavor

A good soup always has good flavor. It is not too salty or overpowering and it
does not have uncomplimentary spices. A soup that needs a little salt or pepper is
not necessarily bad, as diners can add their own at the table. However, a cook can
only fix a soup that has too much seasoning in the kitchen. If it reaches the table
in that state, it is a bad soup.

4. Good Texture

The texture of a soup depends on the vegetables and meats in it. The meat in a
good soup is tender. The vegetables should be soft or al dente, according to taste.
If soup meat is too dry or vegetables too crisp or soft, it detracts from the overall
effect of the soup.
5. Ideal Ingredients

A good soup has fresh and correct ingredients. Using the

wrong ingredients can make a soup too watery, thick,
oily or bland. Frozen vegetables can substitute fresh
vegetables, but it is not ideal. Heavy cream is best for
creamy soups and chowder. Good soup has real butter
rather than margarine. Fresh meat and vegetables go into
good soup stock, not base or bullion.
The difference between stock and broth:
Stock
Stock is made by simmering a combination of animal bones (which typically contain some
scraps of meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water.
Stock always involves bones, although not necessarily meat. Often the bones are roasted first,
which makes for a richer, more deeply colored stock,

Broth
Technically speaking, broth is any liquid that has had meat cooked in it. It is made my
simmering meat (which can contain bones, but does not have to), mirepoix, and aromatics
in water for a relatively short amount of time, usually under two hours. Unlike stock, broth
is typically seasoned. It finishes as a thin, flavorful liquid that does not gel when chilled,
and is used in all the same ways you’d use stock, including soups, sauces, and braises. And
since it’s seasoned, it is flavorful and delicious sipped on its own.
What is roux soup?
Roux is an essential thickening component for making sauces,
soups, and thick, hearty dishes. It is simple to make and should
become a staple ingredient in your kitchen. Roux (pronounced
RU) is made by cooking a mixture of equal parts flour and fat,
typically butter. It is the thickening agent for three of the mother
sauces of classical French cooking: sauce béchamel, sauce
velouté and sauce espagnole. It is used all the time to add extra
richness, and it’s also the thickener for many soups and sauces.
Types of Roux

1. White: This is the lightest roux. White roux should be slightly puffed, and it requires 1 to
2 minutes of cooking. It is used to make sauces like sausage gravy or a bechamel sauce,
and it’s the perfect homemade mac and cheese roux!

2. Blond: A blond color roux is also slightly puffed. It requires cooking for 3 minutes. It is
used to make lighter sauces like velouté (chicken stock plus roux).

3. Light Brown: A light brown roux will be thick and have a color similar to peanut butter.
It is perfect for gravy, and requires cooking for 5 to 6 minutes.
4. Dark Brown: A dark roux is dark brown and almost black in color. It is great
for making Creole and Cajun recipes. Because of the long cook time of 7 to
8 minutes, it is best to use a high smoke point oil or clarified butter instead
of traditional butter. This is because melted butter is likely to burn.

 Keep in mind that the longer you cook a roux, the more flavor it will have,
but the less thickening power it will have.
Summary:

Soup is a liquid food especially with a meat, fish, or vegetable

stock as a base and often containing pieces of solid food. Soups are
broadly classified into two types—thick soups and thin soups, which
are further classified into various categories. This is done based on
the texture of the soups. There are two main classification of soup
which is the thin/clear soup and thick soup. To make a good quality
of soup, it must have a good texture, good flavor, ideal ingredients,
proper consistency and good stock.