SOUP

It is a liquid food consisting of

meat, seafood, Veg, cereals
or poultry & is also considered
as a whole meal.
Other names
Potage
Zuppa
CLASSIFICATION
 THIN
 THICK
 COLD
 SPECIALITY/ INTERNATIONAL
THIN
 PASSED
 UNPASSED
THICK
 PUREE
 CREAM
 BISQUE
 VELOUTE
COLD
 GAZPACHO
 VICHYSSOISE
 COLD CONSOMME MADRILENE
 SCANDINAVIAN FRUIT SOUP
 SPECIALITY / INTERNATIONAL

 MINESTRONE ITALY
 SCOTCH BROTH SCOTLAND
 FRENCH ONION FRANCE
 GREEN TURTLE ENGLAND
 MULLIGATWNY INDIA
 GAZPACHO SPAIN
 MANHATTAN CHOWDER AMERICA
 HOT POT FLAMANDA BELGIUM
 GOULASH HUNGRY
 CAMARO BRAZIL
GARNISHES
 VEGETABLES
 CROUTES
CROUTONS
EGG / ROYALE
PASTA
PROFITROLLS
QUENELLES
SERVICE
 APPETISER
 PORTION SIZE
 STARTER 180gms SOUP BOWL
 MEAL 300gms SOUP PLATE
ACCOMPANIMENTS
 TOAST
 CRACKERS
 BREAD STICKS
 BREAD ROLLS
 MINI BUMS
 CHEESE CROUTONS
TEMPERATURE
 HOT SOUP 85*C
 COLD SOUP 15-18*C
POINTS FOR SRVING
 Strong & flavorful stock should be
used
 Heavy entrée should have light soup
 Garnish should be small & dainty
 Consommé should be amber in
colour
 Accompaniment should be crisp