UNIT 7: STOCK, SAUCE, AND

SOUP PREPARATION
Lesson 2: Preparing and evaluating Soups
Learning objectives:

1. Recognize the various types of soups and the classification

of soups to be prepared in the kitchen laboratory.
2. Identify the different ingredients in preparing soups.
3. Consider the factors in presenting soups in the laboratory
SOUP

Is a liquid dish that is flavored and seasoned and is usually

cooked and served as the second course of the French
classical menu. It can be also served as the first course for
many meals. It teases and soothe the appetite of the diners.
CLASSIFICATION OF SOUPS

1. CLEAR SOUP They are soups based on a clear, unthickened broth

or stock. They may be served plain or garnished with a variety of
vegetables and meats.
a. Broth and bouillon -simple clear soup without solid
ingredients.
b. Vegetable soup- clear seasoned stock or broth with
the addition of one or more vegetable, meat, or
poultry.
c. Consomme- rich, flavorful stock or broth that has
been clarified to make it perfectly clear and
transparent.
a. BROTH OR BOUILLON B. VEGETABLE SOUP

C. CONSOMME
2. Thick soup- are soups that are thickened to provide a heavier
consistency.
a. Cream Soup - are soups thickened with roux, beurre
manie, liaison or other thickening agents, plus milk, or
cream.
b. Purees soup- naturally thickened with starch.
c. Bisques – are thickened soups made from shellfish.
d. Chowders – are hearty soups made from fish, shellfish
or vegetables usually contain milk and potatoes.
e. Veloutes – soup thickened with egg, butter and cream.
a. Cream soup b. purees c. Bisques soup
 e. Veloutes
d. Chowder
3. SPECIALITY SOUP- it uses a special ingredient found locally or
prepared using a unique method of cooking.
a. Minestrone soup- national soup of italy. The basic ingredients
are beans, onions, rice, carrots, and tomatoes.
b. Miso Soup- originated from japan. The soup’s basic
ingredients are fish, miso, pasta, and dashi.
c. Peanut soup- is the national soup of africa. The basic
ingredients are peanut, onion, garlic, tomatoes, and coconut
milk.
d. Kwati soup- the national soup of england. The basic include
are beans, soybean, cowpea, rice, and black gram.
e. Mock Turtle- the national soup of England. The basic ingredients are
Calf’s brains and meat, onion, and lemon juice.

f. Tarator - is a Bulgarian soup prepared using two basic ingredients-

yogurt and cucumber.

g. Sinigang- is a sour soup popular in the Philippinres. It is made from

tamarind, fruit or paste, fish or meat, and vegetables such as taro,
swamp cabbage, and other.

h. Solyanka- is the national soup of Russia. The basic ingredients are

cabbage and mushroom.
3. Other types of soup

a. Dessert soup
A. Ginataan – a Filipino soup made from coconut milk,
milk, fruit, and tapioca pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup.
C.Tonge sui – a Chinese soup
b. Fruit Soup can be served hot or cold depending on the
recipewhere dried fruits are used like raisins and prunes. Fruit
soup may include milk, sweet or savory dumplings, spices or
alcoholic beverages like brandy and champagne.
c. Cold soup is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
d. Asian soup is a traditional soup which is typical broth, clear
soup, or starch thickened soup.
INGREDIENTS IN PREPARING SOUPS

1. Liquid serves as the foundation of the soup.

2. Principal ingredients- vegetables, meat, poultry, fish,
egg, grains, noodles, pasta and legumes.
3. Thickening agents use roux, starch, buerremanie,
vegetable purees, egg, cream, or butter.
4. Seasonings such as spices, fresh herbs, lemon juice, or
vinegar are added to the soup to enhance the flavor.
PRESENTATION OF SOUPS

1. Garnishes
2. Toppings
3. Accompaniments
CRITERIA FOR EVALUATING SOUPS

1. Appearance
2. Texture and consistency
3. Flavor
4. Temperature