INGREDIENT

S IN
PREPARING
SOUPS
PREPARED BY: Cabajes, Marian. Publico, Princess Nayomie. Grp.8
Soups
 Soup is a primarily liquid food,
generally served warm or hot,
that is made by combining
ingredients of meat or
vegetables with stock, juice,
water, or another liquid. Hot
soups are additionally
characterized by boiling solid
ingredients in liquids in a pot
until the flavors are extracted,
forming a broth. 

2
Broth or Boullion
 Beef or Poultry Broth-
choose meats cut from
more exercised parts of
the animals.
 Fish Broth- It is best to
use lean white-flesh fish.
 Vegetable Broth-
Combine wholesome
.
trim from several
vegetables.

3
Vegetable Soup
 It is made from a clear
stock or broth, not
necessarily clarified,
with the addition of one
or more vegetables and,
sometimes, meat or
poultry and or pasta or
grains.

4
Consommé
 They are
exceptionally rich in
flavor and are crystal
clear, an affect
achieved by
combining stock or
broth with a
clarification mixture.

5
Cream Soups
 The main flavoring for
some cream soups is
often a single
ingredients.
 Use a well-seasoned,
full-bodied broth, stock
or light veloute.
 And thickeners like
prepared roux, flour or
potato.
Purées
༝ Many are based on dried
beans. Beans other than
lentils and split peas may be
soaked for several hours.
༝ Starchy vegetables can also
be used as the base for other
Puree soups.

Red lentil puree soup

7
 Bisques (bisk)
 Traditionally, bisques are based
on crustaceans, and thickened
with rice, rice flour or bread.
 The crustaceans meat and shell
should be thoroughly rinsed
well, then coarsely chopped.
 Chopped onion, mirepoix or
garlic is generally part of the
soup. Diced cooked pieces of the
main flavoring ingredients
Lobster bisques
commonly garnish a bisque.

8
Chowders
 The main flavoring
ingredients for chowders are
often shellfish, fish or
vegetables.
 Use a well-seasoned, full-
bodied or stock, or water
along with seasonings,
aromatics, or other
ingredients.
 Then add thickeners such as
flour and potatoes.

9
Specialty and national soups
 Specialty soups are
distinguished by
unusual ingredients
or methods.

10
Golden rules in making soups

11
Great soup always begins with great
ingredients.
 soup is often the meal we make
with leftovers, scraps and food
hopping on its last leg but it
should not always be. Sometimes
soup deserves to be featured
prominently on the weekly
menu.

12
Good soup making is to start with
good stock.

 Don’t just add bouillon

cubes to flavour water.
There is nothing like
homemade stock, especially
one made from scratch.

13
Keep on adding layers of flavour
 First you season and marinate the meat
or poultry. Then flavour stock by
adding aromatics like carrots, onions,
green onions, garlic and celery as well
as herbs like parsley and thyme and
spices like black pepper, allspice and
whole chillies.
  Bring meat and vegetables to a slow
boil and keep skimming the top to get
rid of the impurities for a nice clear
broth. Once the stock is cooked, strain
and add the rest of your ingredients. 

14
Let it rest
  always try to let soup rest for
at least 30 minutes and
preferably for at least an hour.
This is because all those
scrumptious layers of flavour
get to sit and meld with each
other into pitch perfect palate
harmony.

15